Home > Recipes > Sausage Creole over Rice Grits
Sausage Creole over Rice Grits
photo by Jennifer Johnson | The Coastal Table

4 tablespoons butter
1 small onion, chopped
1 rib celery, chopped
1 small bell pepper, chopped
1 (12 oz) package Polish kielbasa, sliced
2 tablespoons flour
1 can diced tomatoes
1 tablespoons red wine vinegar
8-12 ounces chicken stock
3-4 tablespoons heavy cream
1 teaspoon garlic powder
1⁄2 tablespoon creole seasoning
Salt and pepper to taste

Melt butter, add in vegetables, and sauté until soft.
Add in kielbasa and cook for about 3 minutes.
Sprinkle flour over the vegetables and kielbasa and stir constantly until flour just begins to brown.
Pour in tomatoes and red wine vinegar and stir until combined.
Add in chicken stock and stir, cooking until slightly thickened. Stir in cream and seasonings.
Cook on low for 5 minutes. Adjust seasonings to taste.
Serve over Delta Blues Rice Grits.