Creamy Southern Slow-Cooker Cheddar Grits with Cajun Sausage Tips, FAQ & printable recipe

Tips for success

To elevate the flavor profile, consider adding a pinch of smoked paprika or a dash of hot sauce to the grits base before cooking. These additions complement the smoky notes of the Andouille sausage and the sharpness of the cheddar cheese.

If you enjoy a bit more texture, you can also stir in a small amount of roasted corn or diced bell peppers during the final hour of cooking, which adds a subtle sweetness and crunch that pairs beautifully with the creamy grits.

The quality of the chicken stock significantly impacts the overall flavor of the dish. If possible, use a high-quality, low-sodium chicken stock and adjust the salt levels according to your preference.

Since the Andouille sausage and the cheese both contain salt, it is important to taste the grits before adding additional seasoning at the end. This allows you to balance the flavors perfectly without the final dish becoming overly salty, ensuring the natural sweetness of the corn remains prominent.

Variations

• Shrimp and Grits: Replace the Andouille sausage with fresh, peeled shrimp. Sauté the shrimp in a skillet with garlic and butter until opaque, then serve over the grits for a classic coastal twist.
• Vegetarian Grits: Substitute the chicken stock with vegetable stock and replace the Andouille sausage and tasso gravy with sautéed mushrooms, caramelized onions, and a drizzle of truffle oil for a rich, savory finish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the texture of the grits and cheese will become grainy and separate upon thawing.

Reheat

Reheat in a saucepan over low heat with a splash of milk or stock, stirring frequently until creamy and hot.

Store any leftover grits in an airtight container in the refrigerator for up to three days. As the grits cool, they will naturally firm up significantly. When storing, place a piece of parchment paper or plastic wrap directly on the surface of the grits to prevent a skin from forming.

Keep the cooked sausage and gravy in a separate container to maintain their texture and prevent them from absorbing too much moisture from the grits, which could make them soggy over time.

You can prepare the grits base up to 24 hours in advance by whisking the ingredients together and storing the mixture in the refrigerator. When you are ready to cook, simply pour the mixture into the slow cooker and proceed with the six-hour cook time as directed. This is a great way to save time on busy mornings or when hosting guests. Note that the sausage and gravy should be prepared fresh to ensure the best flavor and texture at the time of serving.

Serving ideas

Serve the grits immediately while they are hot and at their peak of creaminess. Use wide, shallow bowls to showcase the beautiful contrast between the golden grits and the dark, charred Andouille sausage.

The tasso ham gravy should be ladled directly over the sausage, allowing it to pool slightly on the surface. This presentation not only looks professional but also ensures that every bite contains a perfect balance of the creamy base and the savory, smoky topping.

For a complete meal, consider serving these grits alongside a simple green salad dressed with a bright vinaigrette or some sautéed collard greens. The acidity and freshness of these sides help to balance the richness of the cheese grits and the deep, savory flavors of the Cajun-style meats. If serving for breakfast, a side of poached eggs also pairs exceptionally well, as the runny yolks integrate with the cheesy grits to create a decadent, satisfying meal.

Frequently asked questions

Recipe card

Creamy Southern Slow-Cooker Cheddar Grits with Cajun Sausage

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 6

Ingredients

• 2 cups coarse stone-ground white grits
• 6 cups chicken stock
• 1 cup heavy cream
• 4 tbsp butter
• 1 tsp garlic powder
• 1 tsp salt
• 3 cups shredded sharp cheddar cheese
• 1 lb Cajun Andouille sausage, sliced
• 1 cup tasso ham gravy, prepared
• 1/4 cup scallions, for serving

Instructions

1. Combine the stone-ground grits, chicken stock, heavy cream, butter, garlic powder, and salt into the ceramic insert of the slow cooker. Whisk the ingredients thoroughly to ensure the grits are evenly distributed and the butter is partially incorporated before starting the cooking process.
2. Cover the slow cooker and cook on the low setting for six hours. Once the time is up, remove the lid and fold in the shredded sharp cheddar cheese until the mixture is completely melted, smooth, and velvety in texture.
3. While the grits finish, brown the sliced Andouille sausage in a skillet over medium-high heat until sizzling and charred. Ladle the hot grits into bowls, top with the browned sausage, drizzle with the warm tasso ham gravy, and garnish with fresh chopped scallions. Ensure the sausage is cooked to an internal temperature of 160°F (71°C).

Contains: milk, gluten, fish

Estimated nutrition per serving

Calories

480

Protein

18.5 g

Carbohydrates

32 g

Fat

30.5 g

Fiber

2.5 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.