About the Dish

6 ounces Andouille
1 Onion
2 stalks Celery
8 ounces Green Bell Pepper
1/2 teaspoon PeachDish Salt
2 cloves Garlic
2 sprigs Oregano
3/4 cup Rice Grits
8 ounces Tomato
2 sprigs Basil
Per Serving
Calories 600
Total Fat 23 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 60 mg
Sodium 1390 mg
Total Carbohydrates 74 g
Dietary Fiber 7 g
Sugar 9 g
Protein 23 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


Not all of Reformation's beers come from European roots. Atlas India Pale Ale was originally brewed when Nick had the opportunity to brew in South Africa with a local brewing club. So why pair a classic New Orleans dish of andouille sausage, rice, and green pepper with an IPA conceived in South Africa? One of the driving philosophies at Reformation is adventure. With classic Creole, you have an adventurous blend of French, Native American, and African flavors. Atlas, with its hop forward profile and rye malt bill, should make a great calming complement to this spicy New Orleans fare.

Reformation Atlas, Woodstock, Georgia

Chenin Blanc - Loire Valley, France

I always look for acid balance when it comes to pairing wine with tomatoes. Acid also acts as a counterpoint to the creamy texture of the rice grits. Chenin Blanc is not only known for its high acids, but often also comes in slightly off-dry styles to tame the heat and spice of the andouille.

Domaine Du Viking, Vouvray Tendre-Sec, Loire Valley, France


MISE EN PLACE • Halve andouille lengthwise. Cut crosswise at an angle into 1/2-inch-thick pieces. • Peel onion. Cut into 3/4-inch dice. • Cut celery into 3/4-inch dice. • Discard pepper stem and seeds. Cut flesh into 3/4-inch dice. • Peel and mince garlic. • Pick and chop oregano leaves.
Place a sauce pot over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add andouille. Cook without disturbing until browned on bottom, 2-3 minutes.
• Add onion, celery and pepper. Cook, stirring, until onion begins to become translucent, 1-2 minutes. • Season with 1/4 teaspoon PeachDish Salt.
Reduce heat to medium. Add garlic and oregano. Cook, stirring, until garlic is fragrant, about 1 minute.
• Stir in rice grits , 1 3/4 cups water and 1/4 teaspoon PeachDish Salt. • When mixture simmers, reduce heat to low. Cover, and cook until rice is tender and liquid has been absorbed, 20-25 minutes.
While rice cooks: • Remove core from tomato. Cut crosswise into 1/2-inch slices. • Season slices as desired with PeachDish Salt. Drizzle with a total 1 tablespoon olive oil. • Tear basil leaves. Sprinkle over tomatoes.
• Divide andouille rice grits between 2 plates. • Serve with tomato, and enjoy!