Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chopped onions
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped celery
- Salt
- Cayenne pepper
- 1 pound andouille sausage, sliced 1/4-inch thick
- 1 1/2 pounds medium shrimp, peeled and deveined
- 2 3/4 cups clam juice or chicken broth
- 1/4 cup heavy cream
- 1/4 cup chopped green onions
- 1 recipe Creamy Stone Ground Grits, recipe follows
- Chopped fresh parsley leaves, for garnish
Directions
In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux, about the color of peanut butter. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley.
Creamy Stone Ground Grits:
5 cups water
5 cups milk
2 teaspoons salt
1 teaspoon freshly ground white pepper
4 tablespoons butter
1 1/2 cups stone ground white grits
1 pound grated white Cheddar
In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 2 hours, stirring occasionally. (The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated.
If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F for 15 minutes.
Yield: 8 servings
In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. (The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated.
If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F for 15 minutes.
Yield: 8 servings
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Newest Ratings and Reviews
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By cyndiflies
Palm Coast, FL
on January 26, 2013
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Loved the flavor. Needed the gravy to be thicker. Should make great leftovers.
By rbkirste
on November 24, 2012
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Fabulous !!!
By jewels h
Cedarburg, WI
on October 19, 2012
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This was pretty good. I had to add kitchen boquet for a deeper color. It also did not thicken enough on its own. I added some buttermilk and then added corn starch and water. Finally I had the right consistancy and that was on on top of the heavy whipping cream the recipe called for. I also added some crushed garlic. I used a left over chicken breast instead of shrimp. The grits were excellent.
Read all 32 reviews