Shrimp and Grits with Andouille Sausage

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Large shrimp, peeled and deveined
• 1/2 lb Andouille sausage, sliced
• 1 cup Stone-ground grits
• 4 cups Whole milk
• 4 tbsp Butter
• 1 cup Sharp cheddar cheese, grated
• 1 each (large) Onion, diced
• 1 each Green bell pepper, diced
• 2 each Celery stalks, diced
• 4 cloves Garlic
• 2 tbsp Flour
• 1 cup Chicken stock
• 2 tbsp Creole seasoning
• 2 each Green onions, sliced
• 1 tsp Hot sauce, to taste

Instructions

1. Bring the milk to a simmer in a large saucepan. Whisk in the grits and cook 20-25 minutes, stirring frequently.
2. Meanwhile, cook the andouille in a large skillet until browned. Remove and set aside.
3. Add 2 tablespoons butter to the same skillet and sauté the onion, bell pepper, and celery until soft.
4. Add the garlic and flour and cook 1 minute, then gradually add the chicken stock, stirring until thickened.
5. Season the shrimp with the Creole seasoning and add to the skillet with the sausage. Cook 2-3 minutes until opaque and pink throughout.
6. Stir the remaining butter and the cheese into the grits, and season with salt and pepper.
7. Serve the shrimp mixture over the cheesy grits, garnished with green onions and hot sauce.