Kitchen Own Recipe; Grilled Catfish with Andouille Sausage Grits and Tomato Sauce

My husband grew up on Cajun cooking for many years, so every now and again he gets a hankering for it. It is a very different taste to anything I have ever had before, but I really like it, and it is very easy to make as long as you stick to the key ingredients and methods! This is what we had for dinner tonight;

Kitchen Own Recipe; Grilled Catfish with Andouille Sausage Grits and Tomato Sauce

Andouille Grits

• oil for frying
• 2 chopped andouille or spicy smoked sausages
• 1/2 cup chopped sweet onion
• 3 1/4 cups Water or Chicken/Vegetable Stock
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup grits
• 2 tbsp coconut oil

1. In a medium sized pot, saute sausage and onions until tender, around 4 minutes.
2. Add water/stock, salt and pepper, and bring to a boil.
3. Slowly stir the grits into the boiling mixture. Stir continuously and thoroughly until grits are well mixed.
4. Return to a boil, cover with lid, lower the temperature and cook for 30 minutes, stirring occasionally.
5. Add more water if necessary. Stir in the coconut oil and serve.

For those of you that have not made grits before; It matters that the water is boiling before you put the grits in! If you do not do this it will stick to the bottom of the pan and burn horribly.

Grilled Cajun Catfish

(I used Tilapia tonight since that was what we had on hand, but more often this would be catfish.)

• 4 6oz catfish fillets
• 1 tbsp oil
• 2 tbsp lemon juice (usually half a lemon)
• 1 tsp lemon pepper
• 1 tsp white pepper
• 1 tsp Cajun seasoning
• 1 tsp dried parsley
• 1/2 tsp onion powder

1. Heat your grill.
2. Place the fish on a baking sheet. Sprinkle with lemon juice and set aside.
3. Mix the herbs and spices together.
4. Sprinkle evenly on both sides of the fish.
5. Lightly coat a sheet of foil and place the fish on this on the grill.
6. Grill fish 7 to 9 minutes or until it flakes easily with a fork.

Both Recipes make 4 servings.

Grits is a great food to make extra, as it cools really well in a brownie tin and you can then grill, fry or broil it for other recipes. Try it with honey for breakfast! Mmm.

Using an authentic Cajun seasoning really makes or breaks this recipe. This is the recipe that I use; Cajun Spice Mix Recipe. When I make it I leave the chili powder out, but put the cayenne in, as the small amount of cayenne lends flavor without too much heat, and I can adjust the heat of any recipe as needed by adding the chili powder separately.

The tomato sauce was just a canned Italian sauce that I needed to use up, so you can use just about any sauce and it will work, but it tastes better if the flavors are Cajun and the texture is quite liquid. I will post a recipe for a good Cajun tomato base sauce soon!

This recipe was shared through Fight Back Friday, Monday Mania and Slightly Indulgent Tuesday, go see what everyone else shared this week!