One of my favorite episodes is restaurant wars, and I like this season's competing themes: contemporary Filipino vs. re-imagined French. I'm sure I am not the only one who is catching up on the show, so no spoilers for now!
Naturally I'm not happy just watching TV, so I've also been reading various blogs and magazines while listening to Gail tear the contestants apart. Between Cooking Light, Southern Living, and food blogs galore, I was ready to cook something... something real, real tasty.
Enter Cajun Sausage Shrimp and Creamy Cheese Grits.
If you've never had shrimp and grits, I truly believe you are missing out on one of the most beautifully good things in life. Equal parts briny, creamy, and spicy, this dish is a must try.
First, get your ingredients chopped, peeled, shredded, and ready:
Green and red bell pepper, celery, onion, green onions, and jalapeño,
Andouille sausage,
Shrimp,
And white cheddar cheese.
You'll need to combine the some flour and butter to make a roux, then add in the green stuff.
A roux is a thickening mixture of flour and butter, typical in French and Cajun cooking.
Throw in some chicken broth and your sausage...
Don't forget the shrimp!
This is the main protein of the dish, which will be spooned on top of your grits.
Speaking of grits: bring the milk mixture to a boil, add the grits, and cook for about an hour. The grits will gradually thicken, until big, loud bubbles pop open on the surface (extremely scientific, I know).
Towards the end of the cooking process, you'll toss in the cheese you shredded,
As well as some cream and then bring back up to heat.
Ah, warm, cheesy, caloric goodness. Yeah, baby.
To put it all together, layer your grits as a base and then spoon your sausage shrimp mixture on top.
Perfection.
Cajun Sausage Shrimp and Creamy Cheese Grits
Ingredients
For the Grits:
4 tablespoons butter
5 cups milk (2% or whole)
2 teaspoons salt
½ teaspoon hot sauce
1 garlic clove, pressed
1 ½ cups uncooked stone-ground white grits
1 (10 oz.) block sharp white Cheddar cheese, grated
For the Sausage and Shrimp:
1 ½ lbs. unpeeled, medium-sized raw shrimp (31-40 count)
3 tablespoons butter
2 tablespoons flour
1 medium onion, chopped
½ cup chopped green and red bell pepper
2 celery ribs, chopped
1 lb. andouille or smoked sausage, cut into ¼-inch-thick slices
1 (14-oz.) can chicken broth
½ teaspoon salt
¼ teaspoon ground red pepper
⅓ cup heavy cream
¼ cup chopped green onions
Directions
For the Grits:
Bring 2 tablespoons butter, 5 cups of water, and the milk, salt, hot sauce, and garlic to a boil in a medium-size Dutch oven over medium-high heat. Gradually whisk in grits and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for an hour or until thickened.
Stir in cheese and remaining 2 tablespoons butter until melted. Serve immediately.
For the Sausage and Shrimp:
Peel shrimp and de-vein, if desired.
Melt butter in a large skillet over medium heat; gradually whisk in flour and cook, whisking constantly, until flour is a light caramel color (about 6 minutes).
Add onion, bell pepper, and celery, and cook for 8-10 minutes or until tender. Add sausage and cook 2 minutes. Stir in chicken broth, salt, and pepper, stirring to loosen particles from bottom of skillet. Bring to a light boil over medium-high heat. Reduce heat to medium, and simmer 8-10 minutes or until slightly thickened.
Stir in shrimp, cream, and green onions and cook, stirring occasionally, 3 minutes or until shrimp turn pink.
To serve, spoon cheese grits into the bottom of a large shallow bowl. Using a ladle, spoon some of the sausage, shrimp and broth on top. Add green onions when serving, if desired.
Serves 6-8
I served this with a sweet cornbread - recipe here!
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