French Quarter

Salmon and Grits

This meal is rich, perfect for brunch or dinner, and packed with  Southern‑meets‑Cajun vibes that make the whole kitchen smell incredible. The best part is how doable it is — big, restaurant‑style flavor without the fuss. This is the kind of dish you make once and immediately add to your regular rotation.

WHAT YOU NEED

Ingredients

For the Blackened Salmon

• 4 salmon fillets (skin on or off)
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp cayenne (adjust to heat preference)
• 1 tsp black pepper
• 1 tsp salt
• 2 tbsp oil or butter for searing
  

For the Grits

• 1 cup grits or polenta
• 3-4 cups water (with bouillon) or

         chicken/veggie stock

• 1 cup cheese of choice (cheddar/jack, smoked gouda or gruyere, etc.)
• 3-4 tbsp butter (optional)
• Salt to taste

For the Andouille Cajun Sauce (No Cream)

• 8 oz andouille or chicken sausage, sliced or diced
• 1 small onion, finely chopped
• 1 small bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 2-3 tbsp tomato paste or crushed tomatoes (only if you want a tomato vibe)
• 2 tbsp flour
• 2 tbsp oil or sausage drippings
• 1 ½-2 cups chicken stock
• 1 tsp Cajun seasoning
• ½ tsp smoked paprika
• 1-2 tsp Worcestershire sauce
• 1–2 tsp hot sauce (optional)
• salt & pepper to taste
• chopped parsley, chives, or green onion for garnish

LET'S COOK

Bring your liquid to a boil, then whisk in the grits like you mean it. Drop the heat low and let them do their thing, stirring now and then so they stay smooth and cozy. When they’re thick, creamy, and smelling amazing, finish with a little butter and salt. Keep them warm — they’ll wait for you.

Make the Andouille Cajun Sauce

Get that andouille in a hot pan with a little bit of cooking oil and let it brown until it smells irresistible. Scoop it out, but keep some of that glorious fat in the pan. Add your onion, bell pepper, celery, and tomato paste/crushed tomatoes (season with s&p and seasonings of your choice), and let them soften. Garlic goes in next — just long enough to wake it up.

Sprinkle in the flour and stir until it turns into a light, toasty roux. Slowly pour in the stock while whisking so it stays silky. Season it up, slide the sausage back in, and let it simmer until it thickens into a rich, Cajun‑style sauce. Taste and adjust — a splash of lemon at the end brings everything to life (optional).

Blacken the Salmon

Mix your spices, pat the salmon dry, and coat it generously. Heat a skillet until it’s good and hot, add your oil or butter, and lay the salmon in. Let it sear without moving until that blackened crust forms — don’t rush it. Flip, baste with butter and lemon, and finish cooking to your liking. (I like my medium to medium well personally =)

Bring It All Together

Spoon those warm grits into a bowl, nestle a salmon fillet on top, and ladle that smoky andouille sauce over everything. Add a little green on top if you’re feeling fancy.

Serve it hot, breathe in that Southern‑meets‑Cajun aroma, and enjoy the moment.