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About the Dish

  • Yellow Onion

    Yellow Onion

  • Celery Root

    Celery Root

  • Sweet Peppers

    Sweet Peppers

  • PeachDish Salt

    PeachDish Salt

  • Oregano


  • Rice Grits

    Rice Grits

  • Tomato


  • Basil



Prepare your mise en place: Cut sausage in half lengthwise, and cut each half at an angle into 1/2-inch-thick slices. 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.
Heat a saucepot over medium-high heat, and add cooking oil. Add andouille, and cook without stirring until brown on first side, 2-3 minutes.
Add onion, celery and pepper. Cook while stirring 1-2 minutes more, or until onion begins to become translucent. Season with 1/4 teaspoon PeachDish salt. Reduce heat to medium. Add garlic and oregano. Cook while stirring 1-2 minutes more.
Stir in rice grits and 1 1/4 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.
While rice grits are simmering, remove core from tomato, and cut tomato 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.
Serve sausage and rice grits with sliced tomato on the side. Enjoy!