Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

About the Dish

  • Andouille

    Andouille

  • Yellow Onion

    Yellow Onion

  • Celery

    Celery

  • Green Bell Pepper

    Green Bell Pepper

  • PeachDish Salt

    PeachDish Salt

  • Garlic

    Garlic

  • Oregano

    Oregano

  • Rice Grits

    Rice Grits

  • Tomato

    Tomato

  • Basil

    Basil

METHOD

1
Prepare your mise en place: Cut sausage in half lengthwise, and slice crosswise at an angle into 1/2-inch-thick pieces. Peel and cut onion into 3/4-inch dice. Cut celery into 3/4-inch dice. Remove stems and seeds from pepper, and cut flesh into 3/4-inch dice. Peel and mince garlic. Pick and chop oregano leaves.
2
Heat a saucepot over medium-high heat, and add /1 teaspoon cooking oil. /Add /andouille, /and cook without stirring until brown on first side, 2-3 minutes.
3
Add /onion, celery and bell pepper. /Cook, stirring, 1-2 minutes more, or until onion begins to become translucent. Season with 1/4 teaspoon /PeachDish Salt./
4
Reduce heat to medium. Add /garlic /and /oregano. /Cook, stirring, 1-2 minutes more. Stir in /rice grits /, 1/4 teaspoon PeachDish Salt and / 1 3/4 cups water. /Bring to a simmer, then reduce heat to low, cover and cook until rice is tender and liquid has been absorbed, 20-25 minutes.
5
Stir in /rice grits /, 1/4 teaspoon PeachDish Salt and / 1 3/4 cups water. /Bring to a simmer, then reduce heat to low, cover and cook until rice is tender and liquid has been absorbed, 20-25 minutes.
6
While rice grits are simmering, remove core from /tomato/, and cut tomato crosswise into 1/2-inch slices. Season slices as desired with PeachDish Salt, and drizzle with a total 1 tablespoon olive oil. Tear basil leaves, and sprinkle over tomatoes.
7
Serve sausage and rice grits with sliced tomato on the side. Enjoy!