Chicken and Sausage Grits Casserole

Prep Time: 1½ Hours
Yields: 6–8 Servings

These grits are not the soupy, creamy breakfast variety. Here, the grits form a hearty casserole flavored by chicken and smoked sausage.

1 fryer, cleaned and quartered
1 pound smoked sausage, sliced
1 cup yellow stone-ground grits
2 large Creole tomatoes, chopped
½ cup bacon, chopped
salt and cracked black pepper to taste
granulated garlic to taste
¼ cup butter
¼ cup sliced garlic
1 large yellow onion, diced
½ cup diced red bell peppers
3 cups water
½ cup heavy whipping cream
1 tsp salt
2 tbsps canned chopped green chiles

In a heavy-bottomed saucepan, cook bacon until crisp. Remove bacon, but reserve drippings in pan. Season chicken with salt, pepper and granulated garlic. Brown chicken 2–4 minutes on each side, remove. Add sausage, tomatoes, butter, garlic, onions and bell peppers. Sauté 3–5 minutes or until vegetables are wilted. Preheat oven to 350°F. Mix in water, cream, salt and chiles then bring to a boil. Gradually stir in grits, blending well. Bring to a boil then turn off heat. At this point, line the bottom of a casserole dish with chicken pieces. Pour grits mixture over chicken. Cover tightly with foil and bake 45–55 minutes, or until chicken is cooked.

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