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Cajun Shrimp and Grits with Cream Sauce and Andouille Chicken Sausage

Full recipe at talkingmeals.com

  • 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

Made with ❤️ in Co. Wicklow, Ireland 🇮🇪

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