CAJUN SHRIMP & GRITS

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: 

1. In a saucepan, bring the chicken broth to a boil. 
2. Slowly whisk in the grits, reduce heat to low, and cook, stirring frequently, until thickened (about 20-25 minutes). 
3. Stir in the heavy cream, butter, salt, pepper, and Parmesan cheese. Keep warm. 

Cook the Shrimp and Sausage: 

1. In a large skillet over medium heat, melt the butter. 
2. Add the diced andouille sausage and cook until browned. 
3. Add the onion and red bell pepper; sauté until softened. 
4. Stir in the garlic and cook for an additional minute. 
5. Season the shrimp with Cajun seasoning and add them to the skillet. Cook until the shrimp turn pink and are cooked through. 
6. Pour in the heavy cream and chicken broth, bringing the mixture to a simmer. 
7. Stir in the Parmesan cheese and cook until the sauce thickens slightly. 
8. Season with additional salt, pepper, and Tabasco sauce to taste. 
9. Assemble the Dish: 
10. Spoon the creamy grits into bowls. 
11. Top with the shrimp and sausage mixture. 
12. 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.