Fish & Grits with Andouille Sausage Gravy
Fish & Grits with Andouille Sausage Gravy
Ingredients
For the Fish
- 1 pound catfish filets
- as needed AP seasoning
- 2 cups make it happen seasoned flour
- as needed hot sauce
- 2 eggs, beaten
- as needed crab meat, for garnish, optional
- as needed frying oil
For the Grits
- 2 cups whole milk
- 2 cups chicken stock
- 1 cup grits
- as needed AP seasoning, to taste
- as needed chicken bouillon powder, to taste
- 1 cup Gouda cheese, grated
- 1/2 cup Parmesan cheese, grated
For the Gravy
- 2 tablespoons butter
- 10 ounces andouille sausage, sliced
- 1/2 cup yellow onion, diced
- 1/2 cup bell pepper, diced (any color)
- 1/4 cup celery, diced
- 1 tablespoon garlic, minced
- 1 tablespoon tomato paste
- 1/2 teaspoon smoked paprika
- 1 teaspoon make it happen Cajun seasoning
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Begin by preparing the grits. In a large measuring cup, combine 2 cups of whole milk and 2 cups of chicken stock. Pour this liquid mixture into a medium-sized pot.
⏱️ 2 min
- 2
Add AP seasoning and chicken bouillon powder to the liquid in the pot, adjusting to your taste. Whisk well to combine. Bring the mixture to a gentle simmer over medium heat.
⏱️ 3 min
- 3
Gradually whisk in 1 cup of grits, ensuring no lumps form. Reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the grits are tender and have absorbed most of the liquid.
⏱️ 20 min
- 4
While the grits are cooking, grate 1 cup of Gouda cheese and 1/2 cup of Parmesan cheese. Once the grits are tender, stir in the grated Gouda and Parmesan until completely melted and combined, creating creamy grits. Keep warm.
⏱️ 5 min
- 5
Next, prepare the gravy. In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add 10 ounces of sliced andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage and set aside, leaving the rendered fat in the pan.
⏱️ 7 min
- 6
Add the diced onion, bell pepper, and celery (the 'Cajun Trinity') to the pan. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min
- 7
Stir in 1 tablespoon of minced garlic, 1 tablespoon of tomato paste, 1/2 teaspoon of smoked paprika, and 1 teaspoon of make it happen Cajun seasoning. Cook for 1 minute until fragrant.
⏱️ 1 min
- 8
Sprinkle 2 tablespoons of all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes, allowing the flour to cook out.
⏱️ 2 min
- 9
Gradually pour in 2 cups of chicken stock, whisking constantly to prevent lumps. Bring the gravy to a simmer and cook, stirring occasionally, until it thickens to your desired consistency, about 5-8 minutes. Return the cooked andouille sausage to the gravy and keep warm.
⏱️ 8 min
- 10
While the gravy is simmering, prepare the catfish. Place the 1 pound of catfish filets in a shallow dish. Season both sides generously with AP seasoning. Drizzle hot sauce over the seasoned catfish.
⏱️ 5 min
- 11
Pour the 2 beaten eggs over the catfish, ensuring each fillet is coated. In a separate shallow dish, place the 2 cups of make it happen seasoned flour. Thoroughly coat each catfish fillet in the seasoned flour, pressing gently to adhere.
⏱️ 5 min
- 12
Heat frying oil in a deep skillet or Dutch oven to 350-375°F (175-190°C). Carefully place the coated catfish fillets into the hot oil, being careful not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown, crispy, and cooked through. Remove from oil and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 360
- 13
To assemble, spoon a generous portion of the creamy grits onto each plate. Place 1-2 perfectly fried catfish fillets on top of the grits. Spoon the warm andouille sausage gravy generously over the catfish and grits.
⏱️ 3 min
- 14
Garnish with fresh chopped parsley and, if desired, a sprinkle of crab meat. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fish & Grits with Andouille Sausage Gravy
For the Fish
- 1 pound catfish filets
- as needed AP seasoning
- 2 cups make it happen seasoned flour
- as needed hot sauce
- 2 eggs, beaten
- as needed crab meat, for garnish, optional
- as needed frying oil
For the Grits
- 2 cups whole milk
- 2 cups chicken stock
- 1 cup grits
- as needed AP seasoning, to taste
- as needed chicken bouillon powder, to taste
- 1 cup Gouda cheese, grated
- 1/2 cup Parmesan cheese, grated
For the Gravy
- 2 tablespoons butter
- 10 ounces andouille sausage, sliced
- 1/2 cup yellow onion, diced
- 1/2 cup bell pepper, diced (any color)
- 1/4 cup celery, diced
- 1 tablespoon garlic, minced
- 1 tablespoon tomato paste
- 1/2 teaspoon smoked paprika
- 1 teaspoon make it happen Cajun seasoning
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Begin by preparing the grits. In a large measuring cup, combine 2 cups of whole milk and 2 cups of chicken stock. Pour this liquid mixture into a medium-sized pot.
⏱️ 2 min - 2
Add AP seasoning and chicken bouillon powder to the liquid in the pot, adjusting to your taste. Whisk well to combine. Bring the mixture to a gentle simmer over medium heat.
⏱️ 3 min - 3
Gradually whisk in 1 cup of grits, ensuring no lumps form. Reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the grits are tender and have absorbed most of the liquid.
⏱️ 20 min - 4
While the grits are cooking, grate 1 cup of Gouda cheese and 1/2 cup of Parmesan cheese. Once the grits are tender, stir in the grated Gouda and Parmesan until completely melted and combined, creating creamy grits. Keep warm.
⏱️ 5 min - 5
Next, prepare the gravy. In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add 10 ounces of sliced andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage and set aside, leaving the rendered fat in the pan.
⏱️ 7 min - 6
Add the diced onion, bell pepper, and celery (the 'Cajun Trinity') to the pan. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min - 7
Stir in 1 tablespoon of minced garlic, 1 tablespoon of tomato paste, 1/2 teaspoon of smoked paprika, and 1 teaspoon of make it happen Cajun seasoning. Cook for 1 minute until fragrant.
⏱️ 1 min - 8
Sprinkle 2 tablespoons of all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes, allowing the flour to cook out.
⏱️ 2 min - 9
Gradually pour in 2 cups of chicken stock, whisking constantly to prevent lumps. Bring the gravy to a simmer and cook, stirring occasionally, until it thickens to your desired consistency, about 5-8 minutes. Return the cooked andouille sausage to the gravy and keep warm.
⏱️ 8 min - 10
While the gravy is simmering, prepare the catfish. Place the 1 pound of catfish filets in a shallow dish. Season both sides generously with AP seasoning. Drizzle hot sauce over the seasoned catfish.
⏱️ 5 min - 11
Pour the 2 beaten eggs over the catfish, ensuring each fillet is coated. In a separate shallow dish, place the 2 cups of make it happen seasoned flour. Thoroughly coat each catfish fillet in the seasoned flour, pressing gently to adhere.
⏱️ 5 min - 12
Heat frying oil in a deep skillet or Dutch oven to 350-375°F (175-190°C). Carefully place the coated catfish fillets into the hot oil, being careful not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown, crispy, and cooked through. Remove from oil and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 360 - 13
To assemble, spoon a generous portion of the creamy grits onto each plate. Place 1-2 perfectly fried catfish fillets on top of the grits. Spoon the warm andouille sausage gravy generously over the catfish and grits.
⏱️ 3 min - 14
Garnish with fresh chopped parsley and, if desired, a sprinkle of crab meat. Serve immediately and enjoy!
⏱️ 1 min