Game Day Provisions 101: Cajun Sausage & Peppers With Stout Grits

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Cajun Sausage & Peppers With Stout Grits

A beautiful gridiron brunch feast is much easier to pull off than you may think. Spicy sausage, peppers & stout grits prove to be hearty choices for linebacker appetites. Cajun Sausage & Peppers With Stout Grits liven up early morning kick-off shindigs flawlessly. For easy entertaining, prepare the dish ahead & hold on the warm setting in a slow cooker. Allow guests to help themselves whenever they are ready. Set out a stack of mugs, bowls, utensils & napkins to make serving a breeze. Follow my tips & instructions & get ready to sail appetites into the end zone with this delicious idea.

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Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCajun Sausage & Peppers With Stout Grits
makes 6 servings

The Basic Fundamentals

Quick cooking grits may be used in place of the stone ground, if desired. Reduce the cooking time by 15 to 20 minutes.

4 {12-oz} bottles of beer
1 1/4 tsp kosher salt
1 1/2 cups stone ground grits
3 Tbsp butter
1 1/2 cups shredded sharp Cheddar cheese
3 tsp Creole seasoning, divided
1 lb hot & spicy Conecuh sausage
1 medium sweet onion, sliced
1 green bell pepper, cored, seeded & sliced
4 garlic cloves, pressed
Garnish: Fresh thyme leaves

Bring the beer & salt to a rolling boil in a 3 1/2-quart saucepan over High heat. Whisk in the grits & reduce the heat to Medium-Low, stirring occasionally. Cook the grits until thickened & tender, about 40 to 45 minutes. Turn off the heat. Stir in the butter, the cheese & 2 teaspoons Creole seasoning. Set aside & keep warm.

Meanwhile, slice the sausage & brown in a non-stick skillet over High heat 6 to 8 minutes. Drain well & set aside. Place the same skillet back on the stove eye over Medium-High heat. Sauté the onions for 3 minutes. Add the peppers cook 2 minutes. Add the garlic & cook 1 more minute. Stir in the remaining 1 tsp Creole seasoning. Return the sausage to the skillet & give it a good toss. Cook until heated through. Serve the sausage mixture over the grits & top with fresh thyme leaves.

The Extra Point

Serve the grits with grilled or sautéed shrimp for an equally delicious meal.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK

{helpful advice}

How To Slice Onions

Onions add bold flavor to a variety of dishes. Be certain you’re on task with a straightforward technique for slicing them properly to use in a variety of recipe applications.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Cut the ends from the onions & slice in half. Peel the outer skins & slice each half. Place them flat side down & cut into very thin half moon shapes using a sharp chef knife.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining 101
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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