All Recipes

Bayou Bowl

Name: Bayou Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: Cajun
Ingredients: 12 Cups White Grits; 3 Cups Boursin Garlic & Fine Herbs Cheese; 1/3 Cup Grapeola; 6 Cups Green Bell Pepper; 3 Cups Red Onion; 1 1/2 Cups Celery; 3 Cups White and Gold Blend Frozen Corn; 6 Cups Andouille; 9 Cups Tomato Sauce; 72 Shrimps; 12 Wedges Baked Garlic Toast; Thick-Sliced

Southern down-home flavors are always a sales driver—and this Bayou Bowl will not disappoint. Creamy yet crumbly Boursin Garlic & Fine Herbs Cheese combines with salty grits and Cajun tomato sauce to create a flavor like no other.

Preparation

Equipment:

Stovetop, Oven

For Grits:

Cook grits per your desired operational recipe instructions.
Remove hot grits from heat and fold in the Boursin Garlic & Fine Herbs Cheese, stir to evenly combine.
Reserve hot for service.

For Cajun Sauce:

Heat oil, in non-stick pan, over high heat.
Add peppers, onions and celery; sauté for 5 minutes to caramelize and soften.
Stir in corn and andouille, sauté an additional 3 minutes.
Then, add tomato sauce, stir to evenly combine and simmer for 2 minutes.
Reserve hot for service.

To Make A Bayou Bowl:

Place 1 heaping cup of Boursin grits in the center of a bowl, making a nest by pushing out the edges of the grits.
Place 1 ¼ cups of the hot Cajun tomato sauce in the center hole of the grits.
Top the sauce with 6 freshly sautéed shrimps.
Place a wedge of garlic toast down into the side of the grits.

Operator Tips:

This recipe can also be prepared using the 2.2 lb Boursin Professional tub.
Serve with a large wedge of garlic toast down into the side of the grits. It will soak up all the amazing flavors while offering a needed crunch.