This dish is a classic Southern staple, combining savory shrimp, spicy Andouille sausage, and creamy grits, all topped off with a zesty Creole sauce. The combination of flavors and textures is sure to satisfy your taste buds and leave you feeling full and satisfied.
- 1 cup quick-cooking grits
- 4 cups water
- 1/4 cup unsalted butter
- Salt and pepper to taste
- 1 pound medium shrimp, peeled and deveined
- 8 ounces andouille sausage, sliced
- 1 green bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 tablespoon Creole seasoning
- 1 tablespoon hot sauce
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
- In a medium saucepan, bring the water to a boil. Gradually whisk in the grits, reduce heat, and simmer for 5-7 minutes or until thickened, stirring occasionally. Add butter, salt, and pepper and stir to combine. Remove from heat and keep warm.
- In a large skillet, cook the sausage over medium-high heat until browned. Remove with a slotted spoon and set aside.
- Add the shrimp to the same skillet and cook until pink, about 2-3 minutes per side. Remove with a slotted spoon and set aside.
- Add the green bell pepper, onion, and garlic to the skillet and cook until tender, about 5 minutes.
- Stir in the diced tomatoes, tomato paste, Creole seasoning, and hot sauce. Bring to a simmer and cook for 5-10 minutes or until slightly thickened, stirring occasionally.
- Stir in the heavy cream, reserved sausage, and shrimp. Cook for 2-3 minutes or until heated through.
- Serve the shrimp and sausage mixture over the grits, garnished with chopped parsley.