🔥 Smoked Courtbouillon over creamy Andouille Gouda Grits might just be one of the finest bites to ever come out of a Louisiana backyard kitchen. Rich tomato gravy slow-simmered with trinity, smoky fire-roasted fish, bright lemon, and bold Creole seasoning all served over cheesy, creamy grits loaded with andouille sausage. We’re cooking this one low and slow on the Pitts & Spitts Maverick, building layers of smoke and flavor you just can’t get anywhere else. This is Cajun comfort food with a gourmet twist — smoky, savory, creamy, and packed with deep South Louisiana flavor in every spoonful.

Smoked Courtbouillon

• Redfish or preferred fish

• Olive oil

• 1 onion, diced

• 1 bell pepper, diced

• 3 stalks celery, diced

• 1 tbsp garlic, minced

• 1 (32 oz) can crushed tomatoes or tomato sauce

• 4 cups seafood stock or chicken stock, use as needed

• 1/2 bunch green onions, sliced

• 1 tbsp parsley, chopped

• Lemon slices

• Boudreaux’s Fire and Smoke Creole Seasoning

• Boudreaux’s Low and Slow Seasoning

Andouille Gouda Grits

• 1 cup stone ground grits

• 1 1/2 cups trinity

• 1 tbsp garlic, minced

• 3 cups chicken stock

• 1/2 cup heavy cream

• 1/2 cup white wine

• 3 tbsp butter

• 1 block smoked gouda cheese, shredded

• 4 oz andouille sausage, sliced

• Boudreaux’s Fire and Smoke Creole Seasoning

• 3 green onions, sliced

• 1 tbsp parsley, chopped

Directions

Smoked Courtbouillon

1. Heat olive oil in a large cast iron skillet or Dutch oven directly on the Pitts & Spitts Maverick smoker. Add onions, bell pepper, and celery and cook until softened. Stir in garlic and cook until fragrant.
2. Add crushed tomatoes and stock, stirring well to combine. Season generously with Boudreaux’s Fire and Smoke and Low and Slow seasonings. Allow the sauce to simmer and develop flavor.
3. Season fish fillets generously with Creole seasoning and place on the smoker until lightly smoked and cooked through. Remove and place directly into the sauce.
4. Add fresh lemon juice and lemon slices to the pot. Continue simmering until the sauce thickens. Adjust liquid and seasoning as needed.
5. Finish with green onions and parsley.

Andouille Gouda Grits

1. Brown sliced andouille sausage in butter until caramelized.
2. Add trinity and garlic and cook until softened.
3. Pour in chicken stock, heavy cream, and white wine and bring to a simmer. Slowly whisk in grits.
4. Cook until creamy and tender, stirring often. Fold in smoked gouda cheese, parsley, and green onions. Season to taste with Boudreaux’s Fire and Smoke seasoning.

Serve

Spoon creamy andouille gouda grits into a bowl and top with smoked courtbouillon and extra gravy. Garnish with green onions, parsley, and fresh lemon.