Shrimp and Cheddar Grits

Serves: 4 Total Time: 30 minutes

Ingredients for the Shrimp:

• 1 lb smoked andouille sausage, cubed

• 2 tbsp butter

• 2 tbsp ap flour

• 1 sweet onion, roughly chopped

• 16 oz can of tomato sauce

• 1 cup chicken stock

• 5 dashes louisiana hot sauce

• 5 dashes worcestershire sauce

• 1/4 tsp cayenne

• 1 and 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 1/2 tsp mustard powder

• 1 tsp smoked paprika

• 1/2 tsp oregano

• 1 tsp gumbo file

• 1 lb peeled and deveined shrimp, with tails removed

Ingredients for the Cheddar Grits:

• 3 and 1/2 cups chicken stock

• 3/4 cup milk

• 1 cup grits

• 1 tbsp butter

• 1 cup shredded cheddar cheese

Instructions:

1. In a large sauté pan over medium heat, brown the sausage and set aside.

2. Lower the heat to medium-low, and melt butter. Whisk in the flour, preventing clumps from forming. Continue to whisk until it is about the color of peanut butter. Then, stir in your onions. Be sure to carefully watch your onions and stir frequently, to prevent burning.

3. While waiting for your onions to soften, bring the chicken stock and milk for the grits to a boil over high heat in a saucepan with a lid. When a rolling boil is reached, drop the heat to low and slowly whisk in the grits. Cover with the lid, and stir about every five minutes for 15 to 20 minutes, until the liquid is almost all absorbed. At this time, stir in the butter and the cheese, cover, and set aside

4. When the onions are soft and translucent, slowly stir in the tomato sauce, making sure no clumps of flour remain. Then, stir in the chicken stock, hot sauce, worcestershire sauce, all seasonings, and sausage. Cook over medium heat for roughly 10 minutes, stirring occasionally.

5. Finally, add the shrimp to the sauce, and cook for about 5 minutes, until the shrimp is cooked through. Serve over grits, optionally topping with sliced green onions.

6. Enjoy your shrimp and cheddar grits!