Shrimp and Grits Recipe

🧂 Ingredients

• 1 pound andouille sausage

  sliced
• 1/3 cup vegetable oil
• 1/3 cup flour
• 1 large onion

  chopped
• 1-2 jalapeno peppers

  chopped (use green pepper for milder)
• 2 stalks celery

  chopped
• 4 cloves garlic

  chopped
• 6 ounces tomato paste
• 14 ounces diced tomatoes

  fire roasted tomatoes are GREAT here – use canned or fresh
• 1 tablespoon Cajun seasonings

  or use Creole seasonings
• Salt and pepper to taste
• 4 cups seafood stock

  or use chicken stock or seafood stock
• 1 teaspoon fresh thyme

  chopped
• 1 pound shrimp

  peeled and deveined
• 2 tablespoons butter
• 8 cups water

  or use 4 cups water + 4 cups whole milk or heavy cream for creamier grits
• 1/2 teaspoon salt

  optional
• 2 cup grits
• 4 cups shredded white cheddar cheese

  or more to taste
• Spicy chili flakes

  fresh chopped parsley, chopped green onions

Instructions

• 1 Heat a large pot to medium and add the andouille. Saute for 3 minutes, stirring,
  until lightly browned. Remove and set aside.
• 2 Make a Roux. Add vegetable oil and flour. Stir to form a paste, then cook,
  stirring constantly for 10-15 minutes, until the roux darkens to a rich brown,
  about the color of peanut butter. You can go darker if you’d like.
• 3 Add the onion, jalapeno (or bell pepper) and celery. Stir and cook for 5
  minutes.
• 4 Stir in the garlic and cook for 1 minute.
• 5 Stir in the tomato paste, diced tomatoes and Cajun seasonings, salt and pepper.
  Cook for 1 minute to let the flavors develop.
• 6 Stir in the stock and fresh thyme. Reduce heat to low and simmer for 30 minutes
  to thicken the gravy. You can simmer longer if you’d like to develop more
  flavor. Add more liquid as needed.
• 7 Stir in the sausage and simmer another 30 minutes or longer to your desired
  flavor. Adjust for seasonings.
• 8 Remove from heat and stir in the shrimp. Cover and let the shrimp cook 3-5
  minutes to cook through.
• 9 While the shrimp gravy is simmering, add the butter, water (and milk or cream,
  if using) and optional salt to a pot. Bring to a boil.
• 10 Stir in the grits and bring back to a boil. Lower the heat, then cover and
  simmer 30 minutes, stirring often. Add water or milk/heavy cream as needed if
  the grits get too thick and dry.
• 11 Adjust for salt.
• 12 Stir in the cheese a bit at a time until it is melted through.
• 13 Serve the cheesy grits into bowls, then top with shrimp gravy, andouille and
  cooked shrimp.
• 14 Garnish with red pepper flakes, fresh parsley and green onion.

Nutrition Info