Monthly Archives: March 2017

Shrimp & Grits with Andouille Sausage

  • shrimp and grits1 cup grits
  • 2 tablespoons butter
  • 1 cup Cheddar cheese, grated
  • 1 tablespoon oil
  • 1/2 pound andouille sausage, cut into small pieces
  • 1 tablespoon Cajun seasoning
  • 1/2 pound shrimp, peeled and deveined
  • 1 cup chicken broth
  • 1 tablespoon tomato paste
  • Salt and pepper to taste
  • 1/4 cup heavy cream
  • 3 green onions, sliced 
  • Cook grits per package instructions until tender. Stir in butter and cheese; set aside. Heat oil in a pan over medium-high heat. Cook sausage about 3 minutes and set aside. Toss shrimp in Cajun seasoning and add to pan. Cook about 2-3 minutes and set aside. Add broth and tomato paste and simmer 3-5 minutes. Add sausage and shrimp, season with salt and pepper to taste. Mix in cream and remove from heat. Place grits in individual bowls and top with shrimp and sausage mixture. Garnish with green onions and serve. Makes 4 servings.