Bayou Bowl

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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.


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


Equipment: 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.


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.

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