Feb 072013
 

This is a great dish with a cajun flair!  If it’s too spicy for you, try cutting back on the cajun seasoning. This dish goes well with rice or grits.  I personnaly like it with grits…I’m thinking of using monterey jack cheese instead of cheddar in the grits next time. As you can probably tell, I love spicy food!

shrimp and andouille grits

4 cups water
1 cup grits
1 tablespoon oil
1/2 pound andouille sausage, cut into small pieces
1 tablespoon cajun seasoning
1/2 pound shrimp, peeled and deveined
1 tablespoon oil
1 onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 stalks celery, diced
2 cloves garlic, chopped
1/2 teaspoon thyme, chopped
1 tablespoon cajun seasoning
1 cup chicken broth
1 tomato, diced
salt and pepper to taste
1/4 cup heavy cream
3 green onions, sliced
1 handful parsley, chopped
2 tablespoon butter
1 cup cheddar, grated
salt and pepper to taste

Bring the water to a boil, stir in the grits, reduce the heat and simmer until tender.  (Using quick grits is fine with this method). Important tip:   You must salt them when cooking, not after cooking, to really get the flavor you want.

Meanwhile, heat the oil in a pan over medium-high heat. Add the sausage and sear, about 3 minutes and set aside. Toss the shrimp in the cajun seasoning, add the shrimp to the pan and cook, about 2-3 minutes and set aside.

Heat more oil in the pan, add the onions, peppers and celery and cook until tender, about 5-7 minutes. Add the garlic, thyme and cajun seasoning and cook until fragrant, about a minute. Add the broth and tomato and simmer to reduce a bit, about 5 minutes.

Add the sausage and shrimp back in to the pan, season with salt and pepper, mix in the cream, green onions and parsley and remove from heat.

Mix the butter and cheddar into the grits and remove from heat.

Serve the shrimp over the grits.

Adapted from Closet Cooking