Southern Shrimp and Grits with Andouille Sausage

Here’s our take on this low-country classic…


2 cups water

2 cups whole milk

1 cup Smoked Salt and Pepper Grits

½ lb andouille sausage, cut in ¼ ” slices

3 slices of bacon cut in ½” pieces

2 medium red bell peppers, chopped

1 small onion, chopped

2 large cloves of garlic, minced

1 lb of large peeled and deveined wild shrimp

Salt and pepper to taste

½ lemon juiced

Dash of cayenne pepper

½ cup chicken broth

1 TBS Worcestershire sauce

3 scallions sliced

Bring water and milk to a boil in a medium saucepan. Add the grits, turndown to a slow simmer. Cook for 20 minutes, stirring frequently. Heat a large sauté pan over high heat. Add the sausage and brown on each side, about 5 minutes. Remove with a slotted spoon. Add the bacon and cook until crisp about 10 minutes. Remove with a slotted spoon to drain on paper towels. Leave bacon grease in the pan. Add the red bell pepper and the onion. Cook until soft. Add the garlic and shrimp. Cook until shrimp are almost done, about 3 minutes. Add the salt, pepper, lemon juice, cayenne, chicken broth and Worcestershire. Cook for 3 minutes more. Add the sausage and bacon back to the mixture. Cook 1 minute. Spoon grits into bowls and serve garnished with chopped scallions.

Serves 4


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