Andouille Grits


  • 4 tablespoons (1/2 stick) butter
  • 8 ounces andouille sausage or hot links, cut into small cubes
  • 3 3/4 cups (or more) low-salt chicken broth
  • 1 cup instant grits
  • Description

    Chef Tory McPhail Writes: 'I Was 19 Years Old And Just Out Of Culinary School When I First Started At Commander's Palace. Despite My Training,...

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    Found Country:US image description
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