The Spicy Kitchen: Creole Chili and Cheesy Grits

 I've had an idea to make a Creole seasoned chili and add it to the top of some cheesy grits. It's a bit of a take on Grits and Grillades (Gree-ahds), which is a popular New Orleans dish. I was not sure exactly how the grits would hold up under the chili. Would the liquid just soak through, or would it be more of a layer like I was hoping.  

Creole Chili

1 package of chicken andouille sausage cubed

1 tsp garlic powder

2 cans kidney beans drained

1 TBSP onion powder

1/2 diced onion

1-2 stalks of diced celery 

1 diced green pepper

2 cans Rotel

2 C beef broth

1 can crushed tomato

1 tsp black pepper

1-2 TBSP creole seasoning (can use Cajun)

1/2-1 tsp chili powder.

1 TBSP masa flour

Brown the sausage and cook the onion, celery, and pepper to soften. 

Add all ingredients except the masa flour to a slow cooker and Cook on Hi 3-4 hours, Low 6-8 hours. 

About 30 minutes before the end add the masa flour to thicken a bit. 

Garnish with tortilla chips, cheese, cilantro, etc.

Cheesy Grits for one-two

3/4 C milk

1/2 C water

1/2 tsp salt

1/4 tsp garlic powder

1/4 tsp smoked paprika

1/4 C grits

1 TBSP butter

2/3 C of smoked gouda

Combine the milk, water, salt, garlic, and paprika in a small saucepan. Set it over medium high heat and bring to a boil. 

Stir in the grits, then reduce the heat to low. Simmer for 7-10 minutes stirring occasionally. 

When the grits have softened and thickened remove from the heat. 

Add in the butter and cheese and stir to combine. 

Note: 

to make the Creole Chili and Grits, I then place the grits in an oven safe dish and bake in the oven for approx. 5 minutes to set up. Once done, I top with the Creole Chili, then add back to the oven topped with some additional smoked gouda and allow to cook through and the cheese to melt. Approx. another 10 minutes. This should set the grits up, so it has a bit of a thickness at the top and the chili does not just soak through. 

You will have more chili than grits so you can either make more grits or you can just eat the chili with some cornbread or tortilla chips.