1- In a skillet over medium high heat sauté smoked sausage in olive oil for 5 minutes .
Add bell pepper onion and celery and cook for an additional 5 minutes . Remove fron heat and cool.
2- Once cooled mix in parsley and set aside
3 - In a medium stock pot add shrimp stock ,milk , heavy whipping cream, salt and Cajun seasoning . Bring mixture to a boil .
Slowly add grits stirring constantly . Reduce heat to low and cook 20 to 30 minutes , stirring occasionally untill grits are cooked and liquid absorbed .
4 - Add green onions, goat chesse , butter and sausage mixture to the grits . Gently fold ingredients together .
Adjust seasoning to taste with Cajun seasoning , salt and pepper .
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (187g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 306 (85%)|
|Amt Per Serving||% DV|
|Total Fat 34g||45 %|
|Saturated Fat 21.8g||109 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 97.6mg||30 %|
|Sodium 886.2mg||31 %|
|Potassium 230.5mg||6 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 5.7g|
|Protein 8.2g||12 %|
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Calories per serving: 358
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