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.
Ingredients
| Portions: | 12 |
|---|---|
| Serving Size: | 1 Bowl |
| Day Part: | Lunch, Dinner |
| Boursin Grits: | |
|---|---|
| 12 | Cups White Grits, Fully Cooked Amount |
| 3 | Cups Boursin Garlic & Fine Herbs Cheese |
| 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 |
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.
Tags
Operator
Tips
Discover
More Recipes
Let Bel Foodservice cheese inspire you and your menu.
