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Prep time:
15 minutes
Cook time:
45 minutes
Total time:
1 hour
Recipe by: Chef Boudreaux
Serves: 4
Ingredients
For the Cheesy Grits:
- 3½ cups chicken broth
- 1 cup stone-ground corn grits or polenta
- 1 cup heavy cream
- 3 tablespoons butter
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded Parmesan cheese
For the Cajun Shrimp and Sausage:
- 2 tablespoons butter
- 1 pound jumbo shrimp, peeled and deveined
- 1½ tablespoons Cajun seasoning
- 1 pound andouille sausage, diced
- 1 onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1¼ cups heavy cream
- ¾ cup chicken broth
- ½ cup shredded Parmesan cheese
- Optional: Tabasco sauce, lemon wedges, and chopped parsley for garnish
Instructions
Prepare the Grits:
- In a saucepan, bring the chicken broth to a boil.
- Slowly whisk in the grits, reduce heat to low, and cook, stirring frequently, until thickened (about 20-25 minutes).
- Stir in the heavy cream, butter, salt, pepper, and Parmesan cheese. Keep warm.
Cook the Shrimp and Sausage:
- In a large skillet over medium heat, melt the butter.
- Add the diced andouille sausage and cook until browned.
- Add the onion and red bell pepper; sauté until softened.
- Stir in the garlic and cook for an additional minute.
- Season the shrimp with Cajun seasoning and add them to the skillet. Cook until the shrimp turn pink and are cooked through.
- Pour in the heavy cream and chicken broth, bringing the mixture to a simmer.
- Stir in the Parmesan cheese and cook until the sauce thickens slightly.
- Season with additional salt, pepper, and Tabasco sauce to taste.
- Assemble the Dish:
- Spoon the creamy grits into bowls.
- Top with the shrimp and sausage mixture.
- Garnish with lemon wedges and chopped parsley, if desired.
Notes:
- For an extra kick, add a dash of hot sauce to the grits.
- If you prefer a smokier flavor, consider grilling the shrimp before adding them to the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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