Spicy Shrimp & Andouille Sausage With Cheesy Grits
Created by KellyLebrun on June 10, 2016
- Servings: 8
- Prep Time: 45m
- Cook Time: 65m
- Recipe #24021
Ingredients
- FOR THE GRITS
- 2 tablespoons olive oil
- 2 yellow onions, small diced
- 16 cups water
- 24 ounces dry grits (regular grits)
- 8 ounces unsalted butter
- 2 cups shredded cheddar cheese (white)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
- FOR THE SAUSAGE & SHRIMP
- 2 tablespoons olive oil
- 1 yellow onion, fine diced
- 1 red bell pepper, seeded and thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 4 (12 ounces) andouille sausage links (thinly sliced, about 3-4 ounces each)
- 2 pounds shrimp (peeled and deveined, 26-30 count, thawed if frozen)
- 1 can (28 ounce) diced tomatoes (undrained)
- 2 to 4 tablespoons hot sauce (Sriracha sauce)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
How to Make
-
TO MAKE THE GRITS
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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.
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TO MAKE THE SAUSAGE & SHRIMP
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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.
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Step 3: Finish by stirring in the diced tomatoes, Sriracha, salt and pepper and stew for 10 minutes on low heat.
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Step 4: Serve the shrimp over top of the cheesy grits.
Nutritional Facts
- 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