Shrimp and Grits with Andouille Gravy
This Southern brunch staple gets amped up with a flavorful cajun andouille and bacon gravy.
Ingredients
Cheese Pepper Grits
- 1 tbsp olive oil
- ⅓ cup white onion diced
- 1 clove garlic minced or grated
- 3 cups chicken stock
- 1 cup milk
- 1 cup quick grits not instant
- 1 tbsp cracked black pepper
- ½ tbsp salt
- 2 tbsp unsalted butter
- 3 tbsp heavy cream
- 1½ cups sharp cheddar
Shrimp
- 1 tbsp olive oil
- 1 tbsp butter
- 1 lb peeled deveined shrimp I used extra large (26/30)
- 2 tsp cajun seasoning
- ½ tsp smoked paprika
- ½ tsp onion powder
- salt and pepper
Andouille Gravy
- 4 strips bacon chopped
- 6 oz andouille sausage about 2 links, diced
- ½ cup white onion diced
- ⅓ cup red bell pepper diced
- ⅓ cup green bell pepper diced
- 1 clove garlic minced
- ¼ cup flour
- 1½ cups chicken stock
- ½ cup milk
- ½ tbsp cajun seasoning
- 1 tsp onion powder
- 1 tsp smoked paprika
- salt and pepper
Instructions
Cheese Pepper Grits
- In a sauce pot, saute garlic and onions in olive oil until translucent and aromatic.
- Add stock and milk to pot and bring to a boil. Once boiling, slowly pour in grits, whisking vigorously to avoid lumps.
- Lower heat to medium and continue to cook grits for 5-7 minutes until the liquid is absorbed and the grits are thick, whisking occasionally
- Remove from heat and add in butter, cream, and cheese, whisking to incorporate. Season with salt and pepper to taste.
Shrimp
- In a saute pan, heat up oil and butter over medium high heat.
- Season shrimp with cajun seasoning, paprika, onion powder, salt and pepper.
- Sear shrimp in pan for 2 minutes on one side, flip, and cook another minute on the other side. Remove from pan and set aside.
Andouille Gravy
- In the same pan that you cooked the shrimp in, add diced andouille and bacon. Cook 3-5 minutes or until the bacon fat has rendered and it is turning crisp.
- Add onions, bell peppers, and garlic and continue to saute until veggies are soft.
- Sprinkle flour over meat and veggies and stir to coat. Cook for 1-2 minutes to cook the flour flavor out. Slowly pour in stick and milk, and whisk/stir until the flour has dissolved.
- Reduce heat to medium low and allow the gravy to simmer until thick, about 3 minutes.
- Season with cajun seasoning, paprika, onion powder, and salt and pepper to taste. Remove from heat and add shrimp to the gravy to reheat.
- To serve, put a generous portion of grits in a bowl, top with gravy and a few pieces of shrimp, and garnish with green onion, parsley, or bacon bits. Serve immediately.