Ralph Brennan’s Jazz Kitchen Andouille-Parmesan Grits
Explore the flavors of New Orleans at Ralph Brennan’s Jazz Kitchen with their Andouille-Parmesan Grits, perfect for Cajun & Creole Cooking Sundays.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.designgumbo.net.
Cooking tools:
- Pepper mill
- Grater
- Saute pan
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Tongs
- Serving bowl
- Stove
Ingredients
- 6 tablespoons unsalted butter
- 1/2 medium onion, diced
- 1/4 pound andouille sausage, diced
- 3 cups low-sodium chicken stock
- 1 cup grits
- 1 cup heavy cream
- 1 tablespoon freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Coarse salt, to taste
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