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See below ingredients and instructions of the recipe
4 c Cooked hot grits 1 c Chopped green bell peppers
Cajun seasoning to taste 1 c Chopped red bell peppers
3 tb Butter 1/4 c Minced garlic
6 Greased small casseroles 1 c Chopped onion
Oil for saute 2 c Chopped tomatoes
1 c Medium brown roux Cajun/creole seasoning
While grits are still hot, add butter and cajun seasoning to taste.
Pour into 6 small greased casseroles, smooth surface, and refrigerate.
Refrigerate 24 hours, till sufficiently chilled and solidified. Remove
cakes from pan and fry in hot oil till lightly brown and heated
through.
Serve smothered in your favorite creole sauce or Richard's version:
Heat roux till sizzling, add chopped vegetables, and saute till
tender. Reduce heat to a simmer, add stock or liquid if too dry, and
simmer for one hour. Season to taste with your favorite Cajun or
Creole seasoning. Submitted By RICHARD DOUVILLE On 08-31-95
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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