Catfish and Grits with Andouille Gravy
Crispy fried catfish served over creamy parmesan-gouda grits with a rich andouille sausage gravy. A Cajun-Southern comfort classic that works for breakfast, brunch, lunch, or dinner.
Servings: 4
Ingredients
For the Grits
- 1 cup stone-ground grits
- 2 cups chicken stock
- 2 cups whole milk
- 1 cup shredded gouda cheese
- ½ cup shredded parmesan cheese
- 2 tablespoons butter
- 1 teaspoon chicken bouillon powder
- 1 tablespoon AP Seasoning
- Salt to taste
For the Andouille Gravy
- 8 oz andouille sausage sliced
- 2 tablespoons butter
- 1 yellow onion diced
- ½ bell pepper diced
- 2 stalks celery diced
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- ¼ cup Seasoned Flour
- 2 cups chicken stock
- 1 teaspoon Cajun Seasoning
- 1 teaspoon chicken bouillon powder
- 1 tablespoon AP Seasoning
- Fresh parsley chopped
For the Catfish
- 3 catfish fillets 6-8 oz each
- 1 tablespoon hot sauce
- 1 tablespoon AP Seasoning
- 1 large egg
- 1 tablespoon yellow mustard
- 1 ½ cups Seasoned Flour
- Vegetable oil for frying
Instructions
- Bring chicken stock and milk to a boil in a heavy-bottomed pot. Slowly whisk in the grits, reduce heat to low, cover, and cook for 25-30 minutes, stirring occasionally, until thick and creamy.
- Stir in gouda, parmesan, butter, chicken bouillon powder, and AP Seasoning. Season with salt to taste. Keep warm on lowest heat setting.
- Brown sliced andouille sausage in a large skillet over medium-high heat. Remove and set aside.
- In the same skillet, melt butter. Add onion, bell pepper, and celery. Cook 4-5 minutes until softened. Add garlic and tomato paste, stirring for 1 minute.
- Sprinkle Seasoned Flour over the vegetables and stir to form a roux. Cook 2 minutes to remove the raw flour taste.
- Pour in chicken stock while stirring constantly. Add Cajun Seasoning, chicken bouillon powder, and AP Seasoning. Bring to a simmer and cook 8-10 minutes until thickened. Return the sausage to the gravy.
- Season catfish fillets with hot sauce and AP Seasoning. In a shallow bowl, whisk egg with yellow mustard. Place Seasoned Flour in another bowl.
- Dip each fillet in the egg wash, then dredge in Seasoned Flour, pressing to adhere. Shake off excess.
- Fry catfish in 350 degree oil for 4-5 minutes per side until golden brown and cooked through. Rest on a wire rack.
- Serve grits in a bowl, top with andouille gravy, and place fried catfish on top. Garnish with fresh chopped parsley.
Video
Notes
For extra crispy catfish, double-dredge by dipping back in egg wash and flour a second time before frying. Stone-ground grits take longer but have the best texture. The gravy can be made a day ahead and reheated. Adjust Cajun Seasoning to your heat preference.
Nutrition
Calories: 720kcal
