Name: Cajun Shrimp and Grits with Cream Sauce and Andouille Chicken Sausage
Prep time: 10 min
Cook time: 35 min
Cuisine: Cajun
Ingredients: 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

Cajun

Dutch oven

Frying pan

Whisk

Mince the garlic.  Slice the scallions.  Drain the pimiento.

Make the cornstarch slurry by whisking the cornstarch into the cold water.  Set aside.

Make Grits.  To a heavy/thick-bottomed pot, such as dutch oven, add the milk, water, and salt.  Over medium-high heat,  bring to a boil and then slowly pour in the cornmeal while briskly whisking, to prevent clumps. Once completely mixed in, turn the heat down to low and cover. Cook for 20 to 25 minutes, whisking every 3 to 4 minutes, to prevent clumping.  It is done when it&#039;s thick and creamy.

While the grits are cooking, add a teaspoon (or more if needed) of olive oil and the sausage to a preheated large frying pan/skillet.  Cook on both sides until browned.  Remove to a plate and return the pan to the heat.

Add another teaspoon of olive oil (or more if needed) and then the seasoned shrimp to the pan. Cook the shrimp for about 2 minutes on one side and then flip and cook for only 1 more minute.  Remove to the plate with the sausage.

To the same pan, add another teaspoon of olive oil and then add the garlic, pimiento, and scallions and cook for 2-3 minutes. Add the chicken broth along with the cornstarch slurry and whisk as it heats and starts to thicken, about 3 minutes.  Once thickened, add back the sausage and the shrimp.

Finish the grits.  Remove from the heat and whisk in the butter until melted and combined. Then gradually whisk in the cheese a little at a time.

Serve the shrimp, sausage and sauce on top of the grits.  Enjoy!

Cajun Shrimp and Grits with Cream Sauce and Andouille Chicken Sausage

Utensils needed:

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