Gumbo Grits Casserole

Prepare yourself: this recipe is rockin'.  I mean, everyone knows gumbo is delicious, but you add grits and throw it in the oven – it's like, whoa, where have you been all my life?  I kid you not, it's that good.

A couple of disclaimers are needed though.

• I cheated with making the gumbo.  True gumbo diehards (read: my own father) will scoff at my use of cream of chicken soup in lieu of making a roux.  My excuse? Medical school is busy, ain't nobody got time for that. 
• You need to buy real, stone-ground corn grits.  Quaker grits just aren't going to cut it.  Now, I realize this condemnation necessitates a little extra grocery store effort, but your taste buds will praise you on high.  To help you out, I did some research, and Bob's Red Mill sells Southern-style white or yellow grits and is widely available. I also suggest looking for local products, which may be more available at Fresh Market, Whole Foods, or a local speciality store.  The most gung-ho approach (though perhaps the most direct because you don't have to hunt at the store) is to order online. I recommend Anson Mills (South Carolina), Old Mill (Tennessee), and Weisenberger (Kentucky).  You can buy yellow or white, whichever you prefer.

That being said, on to the recipe!

Gumbo Grits Casserole

Time: 1 - 1.5 hours, depending on your ability to multitask

Yield: 8 servings

Ingredients:

For the grits,

1 cup grits

3 cups water

3 TBS butter

1 tsp salt

For the gumbo,

1 TBS olive oil

2 green bell peppers, seeded and diced*

1 medium onion, chopped*

1/2 cup diced celery*

2 tsp minced garlic

1 lb cooked smoked andouille sausage, sliced

14.5 oz can diced tomatoes

10.75 oz can cream of chicken soup

9 oz package frozen cut okra*

2 TBS tomato paste

1/2 tsp Cajun seasoning

1/2 tsp salt

1/2 tsp cayenne pepper

1/4 tsp pepper

1 lb shrimp, peeled and deveined

*Kroger has a vegetable gumbo blend in the frozen vegetable section!  Use the whole bag.

Directions: 

To cut the time, multitask.  Cook the grits to the slow boiling stage, then get to work on the gumbo.  Everything should then be ready at the same time.  

For the grits, 

1.  If you are using whole-grain grits, you will need to filter out the bran. Pour 1 cup of grits into a mixing bowl, cover with water, and stir vigorously for 10 seconds.  Let stand for 30 seconds, allowing the bran to float to the surface.  Spoon or strain off the bran and pour off the water, leaving wet grits.

2.  In a heavy saucepan, bring water and butter to a boil.  Add the salt and wet grits and return to a boil, stirring often.  Reduce the heat, allowing the grits to cook at a slow boil for 30 minutes or so until most of the water is absorbed.  Stir often to prevent grits from sticking.  

For the gumbo,

1. Preheat the oven to 400ºF.  Grease a 9 x 13" casserole dish.

2.  In a large skillet over medium heat, heat the olive oil, then add the pepper, onion, and celery, cooking until the vegetables are tender, about 5 minutes.  Stir in the garlic until fragrant, about 30 seconds.  Add the sausage, tomatoes, soup, okra, tomato paste, and spices.  Heat until bubbling.  Add the shrimp and return to a boil.  

3. In a greased 9 x 13" pan, spoon the grits in an even layer.  Add the gumbo mixture on top. Bake uncovered for 20-25 minutes, until the edges of gumbo are bubbly.  Get your grub on!