Smothered Shrimp and Grits
No description available
Ingredients
- andouille sausage
- chicken broth
- grits
- heavy cream
- parmesan cheese
- null salt
- null black pepper
- butter
- onion
- green bell pepper
- celery
- Cajun seasoning
- paprika
- all-purpose flour
- garlic
- chicken broth
- diced tomatoes
- shrimp
- parsley
Method
- 1
Slice the andouille sausage into half-moons and then dice them into smaller pieces. Set aside in a bowl.
- 2
To make the grits, pour 1 cup of chicken broth into a saucepan over medium-high heat and bring to a boil.
- 3
Once boiling, slowly whisk in the grits.
- 4
Stir in the heavy cream.
- 5
Add the grated parmesan cheese and stir to combine.
- 6
Season the grits with salt and black pepper to taste. Keep warm.
- 7
To prepare the shrimp, place a large cast-iron skillet over medium-high heat and melt the butter.
- 8
Add the diced onion, green bell pepper, and celery to the skillet. Sauté until the vegetables begin to soften.
- 9
Add the diced andouille sausage to the skillet with the vegetables.
- 10
Season the mixture with Cajun seasoning and paprika. Stir well to combine.
- 11
Sprinkle the flour over the sausage and vegetable mixture to create a roux, and stir until everything is coated and the flour is cooked for about a minute.
- 12
Add the minced garlic and cook until fragrant, about 30 seconds.
- 13
Pour in the can of chicken broth, stirring constantly to incorporate the roux and create a smooth sauce.
- 14
Stir in the can of diced tomatoes.
- 15
Add the raw shrimp to the skillet and stir until they are fully submerged in the sauce.
- 16
Simmer until the shrimp are pink and cooked through. Garnish with fresh parsley.
- 17
To serve, spoon the creamy grits into a bowl and top generously with the smothered shrimp and sausage mixture.
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