I have always loved Southern cooking but specifically narrowed in on Mississippi cooking when my youngest daughter Kara married a Mississippi native and has lived there since. Kara also introduced my love of cookbooks to the recipes of Robert St. John and I was hooked. He is a self-proclaimed morning person with breakfast being his favorite meal, and is even the owner of a breakfast café in Hattiesburg, Mississippi. This cookbook is a love story to Mississippi, and to breakfast.
St. John’s recipes in the cookbook include classic Southern but also reminds people what else is abundant in Mississippi such as wild game, crawfish, pecans, country ham, gulf coast shrimp, sweet potatoes, and so much more. You will find recipes for crêpes filled with crabmeat topped with a mushroom cream sauce; crawfish omelets with horseradish cream; shrimp creole eggs Benedict; sweet potato pancakes with cinnamon cream syrup; cinnamon raisin sweet rolls with cream cheese icing; cheddar-chive biscuits; smoked duck and grits; Hattiesburg hash brown casserole; and homemade andouille sausage.
I decided to make a classic favorite, grits, that include andouille sausage and cheese. As St. John says in the cookbook, “Grits are the South. Cheese grits are the Deep South. Andouille Cheese Grits are south Louisiana. If you go any further south, you’ll be in the Gulf of Mexico.”
These grits are so incredible. I have learned to love grits since my daughter moved to Mississippi!
I can’t say enough good things about this very special cookbook. There are so many recipes I want to try next, starting with a couple pancake recipes; the sweet potato pancakes with a homemade cinnamon cream syrup; and Muz’s pancakes (St. John’s grandmother’s pancakes.)
Be sure and check out St. John’s website and all his other social media pages that you will find on the website.
- 2 Tablespoons bacon fat or unsalted butter
- ½ pound andouille sausage, cut into ¼-inch half-moon slices
- 1 Tablespoon minced garlic
- 2 teaspoons Creole Seasoning
- 1 teaspoon kosher salt (or to taste)
- 2 cups chicken broth
- 2 cups whole milk
- 1 cup stone-ground grits
- 2 cups shredded sharp cheddar cheese
- Heat the bacon fat in a medium saucepan over low heat. Add the sausage and cook for 5 to 6 minutes. Stir in the garlic, Creole seasoning, and salt, and cook for 1 minute. Add the chicken broth and milk; increase heat to bring to a boil.
- Stir in the grits and reduce heat to a low simmer. Stir frequently to prevent sticking and burning. Cook for about 18 to 20 minutes, until grits reach your desired consistency. Remove from heat and stir in the cheese. Serve immediately.
I love andouille in grits and all that cheese!
Comfort food and a great combo of ingredients!
Can’t wait to whip up this recipe, sounds delicious & perfect for my Gluten-free family & friends! Thanks for sharing.
Kim, I should have mentioned it was gluten-free! Thanks for reminding me.