Grits are a popular breakfast component in the southern United States and can be made quite simply with butter, salt, and black pepper. Like most dishes, there are many chef-worthy ingredients to ...

1 large bunch (about 1 1/2 pounds) collard greens 1 large onion, chopped 1 large red bell pepper, seeded and diced 3/4 pound fully cooked andouille sausage, divided (see note) If using stone-ground ...

The key is to cook the shrimp in the bacon fat.

BATON ROUGE, La. (WAFB) - Chef John Folse’s Yellow Stone-ground Grits is milled in our Meadow’s Mill located at White Oak Estate & Gardens in Baton Rouge. Shucked, clean kernels of dent corn are ...