Smothered Andouille Sausage and Shrimp Over Creamy Stone Ground Grits

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extremely flavorful! very pleased.

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I have made this recipe numerous times and it is just a great meal. I do make a few modifications: less chicken / clam base and more heavy cream; I do double the roux mixture because we do like the consistency to be a little more thick.

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The whole meal came together like clockwork and as many others have mentioned, there is room for augmentation or substitution while maintaining the spirit of the dish. I thought at first the base was a bit short but when the sausage, shrimp and broth/cream went in there was just the right consistency. Family loves it and it will be a meal we repeat.

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Can't wait to make this again!!! SOON!!

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This is a great recipe that is easy to make. We didn't have chicken stock or clam juice on hand, so we used White Clam Italian Style Pasta Sauce in a 15 oz can. We didn't add any more liquid to the can. We didn't have cream so we added milk (which we only had fat free. The sauce was great! Not too thick or too thin, and it added another layer of flavor. We served it with rice and quinoa. This will become a household standard favorite that is easy. I'm always on the hunt for those, because it's too easy to get complacent with everyday meals.

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I made this for my son's birthdy and it was excellent. Takes a little while to fix but it isn't difficult. I highly recommend.

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Great flavor, but the amts of liquid seem to be "off"- needs more roux, and the clam juice/chicken broth seems to be too much- best to add gradually to a thicker consistency of sauce.

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I made this for dinner tonight. Halved the grits as it was only two of us. Used Bayou Blast instead of cayenne and salt. With the creamy grits the whole thing comes together like the perfect party for two and a rendesvous again tomorrow. I put the shrimp in at the end just before the grits were donel. Don't know if cooking them for 8 -10 minutes would have made the dish better. Cooking shrimp for 10 inutes just doesn't sit with me. I would make this for company, I would make this for Christmas, it was really really good. Go for it and enyoy.

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I have to agree with a few of the other reviewers, way too thin. I just made more roux & added it. It looks a little better.

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I mad this dish and served over rice, awesome. Next time I would like to try to add some spinach or kale greens to it.