Shrimp and Smoked Sausage Grits

There’s nothing quite like a bowl of shrimp and smoked sausage grits to bring a little southern comfort into your home. Today, I’m thrilled to share this delightful recipe that’s become a staple in my kitchen. The combination of creamy grits, succulent shrimp, and smoky sausage is pure magic. Thank you for joining me on this culinary journey – I promise, this dish is anything but boring!!

Ingredients

• 3 cups chicken stock
• 3 cups whole milk
• 1 cup stone-ground grits
• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced celery
• 1 clove garlic, minced
• 1 lb smoked Andouille sausage, diced and sliced
• 2 tbsp creole seasoning
• 1 lb shrimp (26/30 count), peeled and deveined
• 1/2 cup white wine
• 1 cup half and half
• 3 tbsp unsalted butter
• 3/4 cup aged cheddar cheese, shredded
• Kosher salt
• Freshly ground black pepper
• Minced chives for serving

How to Make Shrimp and Smoked Sausage Grits

Step 1: Prepare the Grits

In a large saucepan, bring the chicken stock and whole milk to a boil. Slowly whisk in the stone-ground grits, reducing the heat to low. Cook the grits, stirring occasionally, for about 20-25 minutes, or until they are thick and creamy.

Step 2: Sauté the Vegetables

While the grits are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and celery, cooking until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.

Step 3: Cook the Sausage and Shrimp

Add the smoked Andouille sausage to the skillet and cook until browned. Sprinkle in the creole seasoning, then add the shrimp. Cook until the shrimp are pink and opaque, about 3-4 minutes.

Step 4: Create the Sauce

Pour the white wine into the skillet, scraping up any browned bits from the bottom. Stir in the half and half and let the mixture simmer until slightly thickened, about 5 minutes. Add the butter, stirring until melted and incorporated.

Step 5: Combine and Serve

Once the grits are done, stir in the shredded aged cheddar cheese until melted. Season with kosher salt and freshly ground black pepper to taste. Serve the creamy grits topped with the shrimp and sausage mixture. Garnish with minced chives.

Helpful Tips

• Low and Slow: Cooking the grits over low heat and stirring occasionally ensures they become wonderfully creamy.
• Fresh Shrimp: Using fresh shrimp makes a huge difference in flavor. If you can, buy them from a reliable source.
• Wine Substitute: If you prefer not to use wine, chicken stock is a great alternative.

Substitutions/Variations

• Spicier Version: For a bit more heat, add a pinch of cayenne pepper or extra creole seasoning.
• Cheese Swap: Try using sharp cheddar, gouda, or even a blend of cheeses for a different flavor profile.
• Vegetable Twist: Add diced bell peppers or tomatoes for extra color and flavor.

Frequently Asked Questions

Can I use quick-cooking grits?

Yes, you can use quick-cooking grits, but the texture will be less creamy. Follow the package instructions for best results.

What if I can’t find Andouille sausage?

Any smoked sausage will work in this recipe. Kielbasa or chorizo are good alternatives.

Can I make this dish ahead of time?

You can prepare the grits and sausage mixture separately and store them in the refrigerator. Reheat gently on the stove before serving.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or stock to maintain the creamy texture.

More Relevant Recipes

• Smoked Garlic Butter Prime Rib
• Cheesy Scalloped Potatoes
• Irresistible Chicken Pot Pie Casserole

Indulge in the delightful flavors of shrimp and smoked sausage grits, and let every bite take you to a place of southern comfort. Enjoy cooking, and even more so, enjoy eating!

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