Creole Shrimp and Cheese Grits with Andouille Sausage

Creole Shrimp and Cheese Grits with Andouille Sausage

There’s nothing as Southern as shrimp and grits. My Creole Shrimp and Cheese Grits with Andouille Sausage is as Southern as you can get! I love this dish so much and it’s really a quick eat. You can make shrimp and grits, chicken and grits, but my favorite is andouille sausage and grits. If you …

Ingredients

  • 1 lb. of large shrimp, peeled, deveined
  • 1 lb. Andouille Sausage, sliced on the diagonal 1/2 inch
  • 1 tbsp. creole seasoning or seasoning salt
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 2 tsp. black pepper
  • 1 tsp. dried thyme
  • 1 tsp. smoked paprika
  • 1/2 stick of butter
  • 2 tbsp. extra virgin olive oil
  • 2 stalks celery, chopped
  • 1 jalapeno, diced
  • 1 bell pepper, diced
  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • 1 c. grits
  • 1 c. water
  • 1 c. milk
  • 1 c. beef or chicken broth, low sodium + extra to thin grits as they cook
  • 1 stick of butter
  • 1 c. sharp cheddar cheese, grated
  • 1 tsp. creole seasoning
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
Read the whole recipe on Creole Contessa