Bayou Bowl

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.



Stovetop, Oven

For Grits:
  1. Cook grits per your desired operational recipe instructions.

  2. Remove hot grits from heat and fold in the Boursin Garlic & Fine Herbs Cheese, stir to evenly combine.

  3. Reserve hot for service.

For Cajun Sauce:
  1. Heat oil, in non-stick pan, over high heat.

  2. Add peppers, onions and celery; sauté for 5 minutes to caramelize and soften.

  3. Stir in corn and andouille, sauté an additional 3 minutes.

  4. Then, add tomato sauce, stir to evenly combine and simmer for 2 minutes.

  5. Reserve hot for service.

To Make A Bayou Bowl:
  1. Place 1 heaping cup of Boursin grits in the center of a bowl, making a nest by pushing out the edges of the grits.

  2. Place 1 ¼ cups of the hot Cajun tomato sauce in the center hole of the grits.

  3. Top the sauce with 6 freshly sautéed shrimps.

  4. Place a wedge of garlic toast down into the side of the grits.

Operator Tips:
  1. This recipe can also be prepared using the 2.2 lb Boursin Professional tub.

  2. 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.


  • portions


  • serving size

    1 Bowl

  • day part

    Lunch, Dinner

Boursin Grits:
Cajun Tomato Sauce:
  • 1/3

    cup GrapeOla

  • 6

    cups green bell pepper, medium dice

  • 3

    cups red onion, medium dice

  • 1 1/2

    cups celery, medium dice

  • 3

    cups white and gold blend frozen corn

  • 6

    cups andouille, medium chunks

  • 9

    cups tomato sauce

Bowl Additions:
  • 72

    Shrimps, 16/20, tail-off

  • 12

    Wedges baked garlic toast, thick-sliced