Shrimp and Andouille Sausage with Cheese Grits
by De Ann Sales-Lohmann
- Creole seasoning (*homemade version below or something like Tony Chachere’s)
- Frank’s RedHot sauce (or other hot sauce made with cayenne peppers, such as Crystal’s)
- 6 slices bacon, fried, drained and crumbled (reserve grease)
- 1 link andouille sausage, sliced and fried
- 1 pound of shrimp
- 1/4 cup thinly sliced green onions (more or less to taste)
- 2 tablespoons fresh parsley (or 1 tablespoon dried)
- juice of one lemon
- 1 teaspoon minced garlic
- 4 cups water
- 1 cup grits
- 1/2 teaspoon salt
- 2 cups grated cheddar cheese
- 3 tablespoons butter
Make grits by bringing the water to a boil then adding grits and salt. Cover, reduce heat to simmer, stirring occasionally. When done (according to package directions; instant or 5-minute variety will take less time than regular grits) remove from heat, stir in butter and cheese. If it needs a little more liquid add some chicken stock. Cover and set aside to keep warm.
Season shrimp with Creole seasoning and Frank’s Red Sauce to taste then sauté in reserved bacon grease until pink. Add the sliced green onions, parsley, lemon juice, minced garlic, crumbled bacon and andouille sausage. Continue to cook for 2-3 minutes.
Place grits in bowl, top with shrimp/sausage mixture and enjoy!
*Homemade Creole seasoning:
- 2 1/2 tablespoons paprika
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Mix together and store in closed jar in cool, dark place.
De Ann’s bio: Eleven years ago, I hung up my badge and gun, then moved to Southeast Texas in pursuit of a much calmer and less dangerous life. Two years later I met my husband Brad and we live on a cattle ranch in Winnie, Texas with our four Yorkies, two cats, four donkeys, two horses and a growing herd of Angus cattle. We also own a trucking company, so my life has been everything but calmer. I love gardening, playing the piano and swimming but my favorite place on the ranch is in my kitchen. I started cooking at age 14 and after my first “eggshell” cake, I learned that just because a recipe says “add one whole egg”, this doesn’t mean you add the whole ENTIRE egg! I have been cooking ever since and it’s my stress free time. I am always trying new recipes and right now I am taking dishes I have always cooked that are not figure friendly and making a healthier version. We have four grandsons, with the fifth one on the way, and this Nana wants to be around to enjoy watching them grow up.
Thanks so much for sharing this recipe, De Ann. It definitely sounds like something right up my alley. I’ve got almost all of these ingredients on hand right now so it just might show up on next week’s menu.