If you're looking for a dish that combines the deep flavors of the South with a creamy, comforting texture, this Shrimp and Smoked Sausage Grits recipe is a perfect choice. The smooth, rich grits ...

As chefs are want to do, the chefs who worked in his kitchen added their own touch including shrimp stock, andouille sausage ... The recipe as I understand it was a simple mix of corn grits ...

Serving with extra creamy grits also helps offset the spiciness. Enjoy this classic Cajun Shrimp and Grits recipe, where succulent shrimp are seasoned with authentic Cajun spices and served over ...

These hearty stew recipes make the ultimate comfort food. Whether it's beef stew, chicken, or even a vegetable recipe, ...

The recipe that defined Buster’s cooking at ... It’s a cousin dish to the shrimp and crab omelet, and the Texas scramble, ...

Cool on a wire rack or serve immediately while warm. To serve, poach the eggs. Top each crumpet with a poached egg and some potted shrimp, then garnish with chives.

Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

Season with salt and bring to a boil. Reduce heat to medium-low and whisk in grits. Cook, stirring often, until grains soften and take on a porridge consistency, about 30 minutes. If too thick ...