Spicy Shrimp and Andouille Over Charleston-Style Grits

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Very good. Very spicy. Husband and son enjoyed very much!!!
Will add more sausage next time too.

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This was very good. Couple of changes I made. I substituted kielbasa sausage since I had it on hand, also I had to cook it a little longer to reduce the chicken broth ( maybe because I used broth instead of stock? also to cut a few calories, I used a can of condensed milk instead of heavy cream, and just added a TBSP of cornstarch mixed in 1/4 c of water at the end and simmered a minute or 2 to thicken the sauce! Otherwise I Love Essence spice and the recipe!

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Delicious and so easy to make

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Oh my.. just the best.. as a Cajun girl I have had real authentic LA food.. and this comes right up with one of my favorites.. the grits are creamy and yummy and the shrimp and peppers make it a hot bowl of heaven~ mmmmmmmmm... I always hope for leftovers so I can keep it to myself! :

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For the health conscious, I used fat free 1/2 & 1/2 and served over brown basmati rice. Excellent.

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This is so good, my family loves it making it for dinner tonight.

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man,,,,awesome! As good as Hank's in Charleston.

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I'm not a fan of shrimp and grits, mostly because of all the fat that's in there. So, I substituted 2% milk for all the milks and creams it called for. With all the butter it called for, I figured that'd make up for the missing fat. I wish they would have specified how to cut up the sausage. I removed it from the casing and it was good all crumbled up. Overall....very tasty!

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from the very first time I tried this recipe my family and friends thought I was crazy for putting shrimp and grits togeather, but Oh my they soon learn that this is the best darn thing this side of the Mississippi. Now we make this at least ever month. I just love this, and this is comming from a girl who don't like shrimp. Emereril you are the bomb.

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This is an excellent recipe. The only suggestion I would make is to add more sausage and increase the heavy cream to 2/3 of a cup.