Southern Grits with Andouille Eggs

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Southern Grits with Andouille Eggs

Southern Grits with Andouille Eggs
2 links Aidells Chicken Andouille Sausage, cut into small cubes
2 cups milk
1 (2.64- oz.) packet country gravy mix
1/4 tsp. cajun seasoning blend
3 cups water
1 tsp. garlic salt
3/4 cup Albers Quick Grits
6 poached or fried eggs

Season eggs with a bit of Cajun seasoning blend or a bit of Tabasco for extra spice!

Prep: 15 minutes, Cook: 15 minutes, Serves: 6

1. Cook sausage in a small skillet until warm.

2. While sausage is cooking, whisk together milk, gravy packet and Cajun seasoning and bring to a boil. Reduce heat and simmer for 1 minute, stirring occasionally.

3. Bring water and salt to a boil in a medium saucepan; slowly stir in grits. Reduce heat to low and simmer for 5 minutes.

4. Immediately spoon grits onto 6 plates and top each with an egg, gravy and sausage.


Nutritional Information:
321 calories, 15 g protein, 14 g total fat (4 g sat., 0 g trans), 31 g carbohydrate, 1 g fiber, 5 g sugar, 224 mg cholesterol, 1083 mg sodium, 8 points


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