Southern Grits and Crawfish with Sausage Hash

Sausage Hash Method
- Heat a cast iron skillet under medium heat and start melting the butter
- Add the onions, bell pepper, corn, garlic and sausage and cook for about 5-7 minutes
- Add the Cajun spice, crawfish and BBQ sauce
- Cook hash for another 3 minutes and set aside for grits

Grits Method
- In a medium saucepan, heat up the olive oil and add the diced onions
- Cook the onions for about 3 minutes, until translucent
- Add 1 cup of low sodium chicken stock and bring up to a simmer
- Slowly sprinkle in the grits and whisk to avoid any lumps
- Add 1/3 cup of crawfish stock and the cream and continue to whisk, all under low heat
- Allow everything to come together cooking mixture for about 10 minutes
- Add cheese and season to taste with salt and pepper


  • 1 tablespoon butter
  • 1 charred corn, sliced off the cob
  • 1 tablespoon diced bell pepper
  • 1 tablespoon diced yellow onion
  • 1 teaspoon minced garlic
  • 1 cooked diced hot link sausage
  • ½ cup cooked crawfish tails
  • 1 tablespoon BBQ sauce
  • 1 teaspoon Cajun spice
  • 1 tablespoon olive oil
  • 1 tablespoon yellow onion, small diced
  • 1 cup low sodium chicken stock
  • 1 cup instant yellow grits
  • 1/3 cup crawfish stock
  • ¼ cup light cream
  • ½ cup shredded white and yellow cheddar cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper


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