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Uncle Pooh’s Shrimp, Sausage, And Grits

by Betsy Carter

Ingredients

for 6 servings

  • 3 cups
    whole milk (720 mL)
  • 3 cups
    heavy cream (720 mL)
  • 1 cup
    white corn grit (170 g)
  • 2 teaspoons
    salt, divided
  • 1 teaspoon
    black pepper, divided
  • 3 tablespoons
    unsalted butter
  • ½ cup
    shredded cheddar cheese (50 g)
  • 2 tablespoons
    vegetable oil
  • 1 medium white onion, minced
  • 1 yellow bell pepper, diced
  • 1 medium red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 lb
    andouille sausage, sliced (455 g)
  • 1 pinch cayenne pepper, plus more to taste
  • 1 cup
    chicken stock (240 mL)
  • 1 lb
    large raw shrimp, peeled and deveined (455 g)
  • 1 pinch cayenne pepper, plus more to taste
  • scallion, sliced, for serving

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Preparation

  1. In a medium pot, stir together the milk and heavy cream over medium-high heat.
  2. Bring to a boil.
  3. Slowly whisk the grits into the pot. When mixture begins to bubble, reduce the heat to medium-low. Add 1 teaspoon salt and ½ teaspoon pepper.
  4. Continue whisking the grits frequently for 10-15 minutes until mixture thickened.
  5. Remove the grits from the heat. Add the butter and cheddar cheese, and whisk to incorporate. Set aside.
  6. Heat the vegetable oil in a large skillet on medium-high heat.
  7. Add the onions, peppers, and garlic. Sauté for 2 minutes until onions and peppers have softened.
  8. Add the sausage. Cook until cooked through, about 5-7 minutes.
  9. Slowly add the chicken stock. Stir until well-incorporated.
  10. Add the shrimp. Cook until pink in color, about 3 minutes.
  11. Add the cayenne, remaining teaspoon salt, and remaining ½ teaspoon black pepper. Add additional cayenne pepper, if desired.
  12. Remove from the heat and spoon the sausage and shrimp mixture over the grits.
  13. Sprinkle scallions on top, if desired.
  14. Enjoy!
 

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