Ingredients: |
Ingredients: 1 1/2 pounds pounds peeled and deveined medium
shrimp
4 teaspoons Creole seasoning
1/2 teaspoon salt
8 ounces andouille sausage, cut into slices
1/4 cup vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium
chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
FOR THE GRITS.
2 cups old fashioned grits (NOT instant grits)
4 cups seafood broth
1/2 cup heavy cream
1/2 cup evaporated milk (or regular milk)
1 stick butter, unsalted
1/2 cup gouda cheese, grated
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Directions: |
Directions:Season the shrimp with 3 teaspoons creole seasoning.
Heat a large (12 to 14 inches), heavy sauté pan over medium-high heat, add 1 tablespoon of the oil and sear the
andouille, cooking for about 5 minutes.
Remove the andouille to a plate, add 1 tablespoon of the oil to the pan, add half the shrimp, and cook for 2 to 3
minutes. Remove the shrimp from the pan, and another tablespoon of oil to the pan and repeat with the remaining
shrimp.
Add the remaining tablespoon of oil to the pan and add the onion and bell peppers and cook until soft, 5 minutes.
Add the remaining teaspoon creole season to the pan, stirring well, then add the garlic and cook 1 minute.
Add the chicken broth to the pan and cook until reduced by half, about 5 minutes. Stir the cream, green onions
and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue
to cook until reduced slightly.
Stir well and season to taste with salt and pepper.
FOR THE GRITS.
In a large pot bring seafood broth to a boil.
Slowly stir in grits while whisking nonstop for about two minutes.
Reduce heat to low and cook grits, stirring occasionally for about 20 plus minutes.When the grits start to soak up broth add in the evaporated milk and stir.
Now fold in the butter and heavy cream. Lastly add the grated gouda and stir thoroughly until smooth and creamy. Season and add more broth if needed. |
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