Spicy Shrimp & Andouille Sausage With Cheesy Grits

45m
Prep Time
65m
Cook Time
1h 50m
Ready In

Recipe: #24021

June 10, 2016



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Original is 8 servings
  • FOR THE GRITS
  • FOR THE SAUSAGE & SHRIMP

Nutritional

  • Serving Size: 1 (979.1 g)
  • Calories 894.1
  • Total Fat - 49 g
  • Saturated Fat - 22.2 g
  • Cholesterol - 262.1 mg
  • Sodium - 3061.3 mg
  • Total Carbohydrate - 74.4 g
  • Dietary Fiber - 6.5 g
  • Sugars - 6.6 g
  • Protein - 42.9 g
  • Calcium - 389.5 mg
  • Iron - 26 mg
  • Vitamin C - 57 mg
  • Thiamin - 0.9 mg

Step by Step Method

TO MAKE THE GRITS


Step 1

In a large pot, heat 2 tablespoons of olive oil over med-high heat. Add in the 2 fine chopped onions and brown. Once they are browned, slowly add in all the water and bring to a boil. Slowly stir in the grits and cook on medium heat until they are cooked, about 45 minutes. After cooking time, add in butter, cheese, salt and pepper and keep warm.

TO MAKE THE SAUSAGE & SHRIMP


Step 2

In a large saute pan, add in 2 tablespoons olive oil, heat over med-high heat. Add in one chopped onion, bell peppers and sausage slices. Saute for 5 to 6 minutes. Next, add in the shrimp. Cook about 5 minutes.

Step 3

Finish by stirring in the diced tomatoes, Sriracha, salt and pepper and stew for 10 minutes on low heat.

Step 4

Serve the shrimp over top of the cheesy grits.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the shrimp, look for ones that are plump and smell like the ocean.
  • When selecting the andouille sausage, look for a brand with a good spice blend.

  • Substitute olive oil with avocado oil - Avocado oil is a healthier alternative to olive oil and has a higher smoke point, making it a better choice for sautéing and high-heat cooking.
  • Substitute cheddar cheese with pepper jack cheese - Pepper jack cheese adds a subtle kick to the cheesy grits and pairs well with the spicy shrimp and andouille sausage.

Cajun Shrimp & Andouille Sausage With Creamy Grits In a large pot, heat 2 tablespoons of olive oil over med-high heat. Add in the 2 small diced onions and brown. Once they are browned, slowly add in all the water and bring to a boil. Slowly stir in the grits and cook on medium heat until they are cooked, about 45 minutes. After cooking time, add in cream, cheese, salt and pepper and keep warm. In a large saute pan, add in 2 tablespoons olive oil, heat over med-high heat. Add in one fine diced onion, bell peppers and sausage slices. Saute for 5 to 6 minutes. Next, add in the shrimp. Cook about 5 minutes. Finish by stirring in the diced tomatoes, Cajun seasoning, salt and pepper and stew for 10 minutes on low heat. Serve the shrimp over top



Creamy Coleslaw: This creamy coleslaw is a perfect complement to the spicy shrimp and andouille sausage. The mild, creamy coleslaw is a great way to balance out the flavors and heat of the dish. Plus, it adds a nice crunch and freshness to the meal.


Crispy Fried Okra: This crispy fried okra is a great side dish to serve with the spicy shrimp and andouille sausage. The crunchy okra adds a nice contrast to the creamy coleslaw and the spicy flavors of the dish. Plus, it's a fun and tasty way to add some extra veggies to the meal.




FAQ

Q: What type of grits should be used for this recipe?

A: Regular grits should be used for this recipe. Make sure to get 24 ounces of dry grits for best results.



Q: How long should the grits be cooked?

A: The grits should be cooked for about 20-25 minutes, stirring occasionally, until they are thick and creamy.

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Fun facts:

Fun Fact #1: Andouille sausage is a traditional Cajun sausage that originated in France. It was brought to Louisiana by French immigrants and is now a staple in Cajun cuisine.

Fun Fact #2: Grits are a Southern dish that were first eaten by Native Americans. They were later adopted by the colonists and have become a popular breakfast dish in the South.