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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 sausages 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
Place a saucepot over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add andouille, and cook without stirring until brown on first side, 2-3 minutes.
3
Add onion, celery and green pepper. Cook, stirring, until onion begins to become translucent, 1-2 minutes. Season with 1/4 teaspoon PeachDish Salt.
4
Reduce heat to medium. Add garlic and oregano. Cook, stirring, 1-2 minutes more.
5
Stir in rice grits, 1 3/4 cups water and 1/4 teaspoon PeachDish Salt. 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 cook, 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!