Cajun grit cakes

6 servings

Ingredients

Quantity Ingredient
4 cups Cooked hot grits
Cajun seasoning to taste
3 tablespoons Butter
6 Greased small casseroles
Oil for saute
1 cup Medium brown roux
1 cup Chopped green bell peppers
1 cup Chopped red bell peppers
¼ cup Minced garlic
1 cup Chopped onion
2 cups Chopped tomatoes
Cajun/creole seasoning

Directions

While grits are still hot, add butter and cajun seasoning to taste.

Pour into 6 small greased casseroles, smooth surface, and refrigerate.

Refrigerate 24 hours, till sufficiently chilled and solidified. Remove cakes from pan and fry in hot oil till lightly brown and heated through.

Serve smothered in your favorite creole sauce or Richard's version: Heat roux till sizzling, add chopped vegetables, and saute till tender. Reduce heat to a simmer, add stock or liquid if too dry, and simmer for one hour. Season to taste with your favorite Cajun or Creole seasoning. Submitted By RICHARD DOUVILLE On 08-31-95

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