creamy shrimp and grits with andouille sausage
Stir in garlic, flour, Cajun seasoning and cayenne and cook briefly (15 seconds). Next, I toss the shrimp directly into the cajun seasoning to let the spice seep into the nooks and crannies and then toss it in the flour just before cooking in a bit of reserved bacon fat. It adds so much. andouille sausage, quartered lengthwise and cut into ¼-inch pieces 3 garlic cloves, minced 3 to 4 Tbsp. This was outstanding. Hi, KC, Thanks so much for your feedback and sorry you had problems. Brands of seasonings vary as will the age of the seasoning. Season to taste with salt and pepper. (Can be made 1 day ahead. You have my heart and tummy. Learn how to make Shrimp and Andouille Sausage With Asiago Grits. Fresher spices are going to have more punch than one that’s been around a while. Slowly stir in quick grits and cook per package directions. Set aside. Don't skip the cream to finish - it's a terrific touch. And like many, I am positive that the reason for this was because I never had them prepared well. Hi, Kevin, Thanks so much! Cook for another 2-3 minutes, stirring occasionally. Thanks for subscribing! Whisk in the butter, season with salt and pepper, and keep warm. I never made cheesy grits but they were good. Since that trip, I’ve continued my quest. This is one of the best Glad you all enjoyed! of us. I grew up in the West and didn’t set foot in the South until recent years, so I didn’t have much familiarity with Southern food since our family dinners veered more toward my German dad’s taste for his favorite wienerschnitzel and my mom’s spaghetti with tomato sauce rather than Southern classics like this one. Discard the bay leaf and swirl in the butter. I just made the shrimp and OMG… I’m in love!!!! Top with the shrimp mixture, then garnish with sliced scallions. Everyone loved it! grits since there were only 3 I will be making it again and again - as early as next week for visiting family, who I'm sure will appreciate the southern flair. The recipe sounds and looks fabulous. and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box. life. Hi, Lisa, Thanks so much! Boom, perfect grits! Thank you, Julie Ana! Cajun spice (recipe follows) 1½ lb. All rights reserved. Agree that this is one of the best Shrimp & Grits recipes I've ever made or eaten. It seems the portion of chicken broth was off. sublimity, but it took almost as long Add sausage, chicken broth and tomatoes. Remove from heat and add shrimp to the gravy to reheat. Should have tasted it first because it was super salty. From what I can recall since posting this recipe back in 2015, I only saw one person report the sauce was thin. Made 2 small adjustments: (1) I couldn't find andouille sausage at the local farmer's market, so I substituted chorizo, and it was delicious; (2) I used grits with fontina cheese (from another recipe). Grits were just something you’d never find on a menu in the Northeast. Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats. Thanks for sharing such a great recipe! I have never made grits before but I definitely want to try this! I love shrimp and grits so much! andouille, breakfast, brunch, cajun, cheese, creole, grits, onions, peppers, shrimp, southern, spicy. using skim milk and Season to taste with salt and pepper. This evening I had chicken thighs to use up and used them in place of the shrimp. What is a holiday dinner without a dish of homemade stuffing? I did forget to add the Since then I've always made the sauce with green hot pepper sauce (I use Tabasco Jalapeno) and cream. I’ve been on a quest to find the best shrimp and grits for at least the past 10 years. cream. And then, on a work trip to Washington D.C., I finally found it. Now, I will confess, I was not always a fan of grits (shrimp have always been my main squeeze!). the grits on the grits container, I made this for a good friend on my first night in my new home - it goes well with champagne and sitting cross-legged on the kitchen floor! The only change I made is to halve the I have to say that this dish was DELICIOUS!
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