1/2 Lbs (works very well with our regular andouille or with our Smoked Chicken and Apple sausage) Chicken Andouille
2 cups uncooked regular grits
2 (14 oz) cans chicken broth
2 cups heavy whipping cream
1 (10 3/4 oz) can Cheddar cheese soup
1 jalapeño pepper, minced
2 cups frozen whole kernel corn, thawed
1 1/2 tsp salt
1 1/2 tsp hot sauce
3 tbsp butter
Combine first 8 ingredients in a 4-quart slow cooker. Stir in sausage.
* Cover and cook on LOW 4 1/2 hours or until thickened, stirring once after 3 hours. Stir in butter, and serve immediately.
Photo: Oxmoor House