Cajun Sausage Shrimp and Grits
jennifer
ingredients
- 1 1/2 lbs. unpeeled medium size raw shrimp
- 3 T butter
- 2 T all-purpose flour
- 1 medium onion, chopped
- 1/2 C chopped green bell pepper
- 2 celery ribs, chopped
- 1 lb. andouille or smoked sausage, cut into 1/4-inch-thick slices
- 1 (14 oz.) can chicken broth
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/3 C heavy cream
- 1/4 C chopped green onions
- Creamy Cheddar Cheese Grits
- 4 T butter
- 4 1/2 C milk
- 2 tsp salt
- 1/2 tsp hot sauce
- 1 clove garlic, pressed
- 2 C uncooked quick-cooking grits
- 1 (10 oz.) block of sharp white Cheddar cheese, grated
directions
- 1
Peel shrimp; devein, if desired.
- 2
Melt butter in a large skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a light caramel color (6 minutes).
- 3
Add onion, bell pepper and celery, and cook 8 to 10 minutes, or until tender. Add sausage, and cook 2 minutes. Stir in chicken broth, salt, and pepper, stirring to loosen particles from bottom of skillet. Bring to a light boil over medium-high heat. Reduce heat to medium, and simmer 8 to 10 minutes or until slightly thickened.
- 4
Stir in shrimp, cream and green onions, and cook, stirring occasionally, 3 minutes or just until shrimp turn pink. Serve over creamy cheddar cheese grits.
- 5
For grits, bring 2 T butter and next 4 ingredients and 4 1/2 cups water to boil in a Dutch oven over medium-high heat. Gradually whisk in grits, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, 10 to 15 minutes. Stir in cheese and remaining 2 T butter until melted. Serve immediately.
Source: jennifer
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