Sausage & Pepper Hash with Creamy Grits

Name: Sausage & Pepper Hash with Creamy Grits
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 0.75 pound Andouille sausage (pre-cooked, sliced); 1 tablespoon olive oil; 0.5 yellow onion (diced); 0.5 green bell pepper (diced); 0.5 red bell pepper (diced); 2 clove garlic (minced); 1 teaspoon Cajun seasoning; 0.5 cup quick-cooking grits; 2 cup water; 0.25 cup milk; 1 tablespoon butter; 0.25 teaspoon salt; 0.25 teaspoon black pepper; 1 tablespoon green onion (sliced)

A robust Cajun-spiced hash featuring smoky andouille sausage, bell peppers, and onions, served over a bed of quick-cooking, creamy grits for a comforting and rapid dinner.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 2
Cuisine: Cajun
Difficulty: Easy
Cost: $4.57/serving

Dietary

Nut-Free

Ingredients

0.75 pound Andouille sausage (pre-cooked, sliced)
1 tablespoon olive oil
0.5 yellow onion (diced)
0.5 green bell pepper (diced)
0.5 red bell pepper (diced)
2 clove garlic (minced)
1 teaspoon Cajun seasoning
0.5 cup quick-cooking grits
2 cup water
0.25 cup milk
1 tablespoon butter
0.25 teaspoon salt
0.25 teaspoon black pepper
1 tablespoon green onion (sliced)

Instructions

In a medium saucepan, bring 2 cups water to a boil. Slowly whisk in quick-cooking grits. Reduce heat to low, cover, and cook for 5-7 minutes, stirring occasionally, until thickened. Stir in milk, butter, and 1/8 teaspoon salt until creamy. Keep warm.
While grits cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced Andouille sausage and cook for 5-7 minutes, turning occasionally, until browned and crispy.
Remove sausage from the skillet and set aside. Add yellow onion, green bell pepper, and red bell pepper to the same skillet. Sauté for 4-5 minutes until softened.
Stir in minced garlic and cook for 30 seconds until fragrant. Add Cajun seasoning, 1/8 teaspoon salt, and black pepper. Stir to combine.
Return the cooked sausage to the skillet with the vegetables and toss to combine, heating through for 1-2 minutes.
Serve the sausage and pepper hash over the creamy grits. Garnish with sliced green onion if desired.

Notes

Look for fully cooked Andouille sausage to save cooking time. For an even richer taste, use chicken broth instead of water for the grits.

Nutrition (per serving)

Calories: 813
Protein: 27 g
Carbohydrates: 49.2 g
Fat: 59.2 g
Fiber: 7.2 g
Sodium: 2103 mg
Saturated Fat: 20.1 g
Sugar: 10.5 g
Cholesterol: 109 mg