Cajun Shrimp and Grits with Cream Sauce and Andouille Chicken Sausage
Full recipe at talkingmeals.com
Utensils needed:
- 1/2 teaspoon Chili powder
- 1/4 teaspoon Ground Cumin
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Cayenne Pepper or to taste
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 3 links Andouille Chicken Sausage, fully cooked
- 1 pound Raw Shrimp (size 26-30/lb), cleaned and tails removed
- 3 teaspoons Extra Virgin Olive Oil ((divided into 3))
- 2 teaspoons Garlic, minced
- 2 tablespoons Italian Parsley, chopped
- 2 scallions
- 4 ounces Chopped Pimiento, drained
- 1 cup Vegetable Broth or Chicken Broth
- 2 tablespoons Cornstarch
- 1/2 cup Cold Water
- Salt
- Black pepper
- 1 cup Cornmeal (coarse ground)
- 3 cups water
- 2 cups milk ((I used 1%))
- 3 Tablespoons Butter, salted
- 1 cup Cheddar Cheese, shredded ((I used sharp))
- 1 teaspoon Salt
- 1/2 teaspoon Ground black pepper