Chef Keith LeJeune of
KaJeune’s Catering
Prep Time: 5 minutes
Yield: 15 - 20 servings
Recipe By: Keith LeJeune
Cook Time: 20 minutes
1 lb. Fresh Green Onion Sausage
1 lb. Smoked Pork Sausage
½ Ct. Guidry’s Fresh cuts onion-seasoning mix
½ stick Unsalted Butter
1 Gal. Whole Milk
1 Can Cream of Onion Soup
1 Can Water
1 Box 3-Minute Grits
KaJeune Shake All-Seasoning and Salt to taste
In a pot on medium heat, with butter, sweat the onion mix. Add the two sausages
and brown to desired level. Use your spoon to keep the meat from sticking
and burning to the bottom of the pot. Add milk, soup, water and seasoning,
then bring to a boil. Keep stirring the pot so the milk doesn’t burn
on bottom.
Once your liquid is at a rolling boil add box of grits while stirring, keep
stirring for 3 minutes. Turn of burner, stir another minute then cover
with lid for 3 minutes.
Yawl eat we got plenty.