Creole Shrimp and Cheese Grits with Andouille Sausage

Creole Mama!

There's nothing as Southern as shrimp and grits. I love this dish so much and it is really a quick eat. You can make shrimp and grits, chicken and grits, but my favorite is andouille sausage and grits. If you can't find andouille sausage any smokey sausage would work.

Look at how good this dish is and takes less than 30 minutes to prepare.

Creole Shrimp and Cheese Grits with Andouille Sausage

Ingredients:

1 lb. of large shrimp, peeled, deveined
1 lb. Andouille Sausage, sliced on the diagonal 1/2 inch
1 tbsp. creole seasoning or seasoning salt
1 tbsp. garlic powder
1 tbsp. onion powder
2 tsp. black pepper
1 tsp. dried thyme
1 tsp. smoked paprika
1/2 stick of butter
2 tbsp. extra virgin olive oil
2 stalks celery, chopped
1 jalapeno, diced
1 bell pepper, diced
1 small red onion, diced
3 cloves garlic, minced

For the Grits:

1 c. grits
1 c. water
1 c. milk
1 c. beef or chicken broth, low sodium + extra to thin grits as they cook
1 stick of butter
1 c. sharp cheddar cheese, grated
1 tsp. creole seasoning
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder

Directions:

In a large pot bring all liquids to boil, add butter and seasonings. Slowly stir in grits while whisking nonstop for about two minutes. Reduce heat to low and cook grits, stirring occasionally for about 20 minutes.

Adding extra broth as needed to keep the grits thin. Add cheese and whisk well, add more broth if needed.

To prepare the shrimp, peel and devein shrimp, season with all the spices and set aside. In a large saute pan add butter and olive oil over medium high heat, add all the vegetables, except garlic and saute for 5 minutes, add garlic and saute 1 minute more.

Add andouille sausage and saute about 10-15 minutes, until browned. Add shrimp and cook about 3-4 minutes are until no longer pink. Serve on top of hot grits and enjoy!