NUTRITION

SERVINGS

INGREDIENTS

0.25 cup stone-ground grits

1 cup low-sodium chicken broth

1 tbsp nutritional yeast

1 tsp ghee

2 oz chicken andouille sausage

6 oz cooked crawfish tails

0.25 cup yellow onion

0.25 cup green bell pepper

0.25 cup celery

1 tsp Cajun seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  In a small saucepan, bring the chicken broth to a boil, then whisk in the grits and reduce heat to low.

• 2

  Cover and simmer the grits for 20-25 minutes, stirring occasionally, until they reach a creamy consistency.

• 3

  While grits cook, heat ghee in a large skillet over medium-high heat and brown the sliced andouille sausage.

• 4

  Add the diced onion, bell pepper, and celery to the skillet, sautéing until the vegetables are tender and fragrant.

• 5

  Stir in the crawfish tails and Cajun seasoning, cooking for 3-4 minutes until the seafood is heated through.

• 6

  Once the grits are finished, stir in the nutritional yeast, sea salt, and black pepper to add a savory depth.

• 7

  Plate the creamy grits and top with the smoky crawfish and sausage mixture, garnishing with fresh parsley.