Ingredients
- 3 tablespoons butter
- 3 tablespoons 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
- 3 cups water
- 1/4 cup chopped green onions
- 1 recipe Creamy Stone Ground Grits
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 water. 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
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By jennieroberts4_...
Carrollton, TX
on February 27, 2012
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This recipe is very easy and it turned out excellent! My husband is from the south and he dearly loves is grits. But he had never had shrimp and grits before. After tasting this wonderful recipe, he stated that is was a definitely a keeper.
By Jeniblynn
Ohio
on June 20, 2007
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My friends made this for me and I loved it. The smooth flavor of the grits is complimented so nicely by the spicy of the shrimp and sausage! It was fairly easy to make as well!!
By Becky
Baton Rouge, LA
on April 01, 2007
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Ever since I visited Savannah and had shrimp and grits, I have wanted to recreate this delicious dish. After much searching, Emeril's is the one! I short cut the grits by using quick grits and using milk instead of the water called for. I added butter and the white cheddar. Less work and great grits! This is a staple in this Louisiana home!
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