Chef Michelle: "Moving to Texas was the first time that I really learned about Creole and Cajun cooking. I eventually learned how to make étouffée. Everything starts with the holy trinity. I can impart all of these big, bold flavors that an étouffée has into this sausage to create a great dish."

Chef Michelle, presenting to judges: " I made for you today a Polish sausage étouffée with creamy grits topped with a nice, fresh collard green salad."

Judges: "Is there sausage inside the as well?"

Chef Michelle: "Yes, sir, it is."