Ingredients

The following ingredients have 4 Servings
  • 3 cups chicken stock
  • 3 cups whole milk
  • 1 cup stone-ground grits
  • 1 tablespoon olive oil
  • 1 cup diced onion (cut into small dice)
  • 1 cup diced celery (cut into small dice)
  • 1 clove garlic (minced)
  • 1 lb smoked Andouille sausage (half finely diced, half sliced on the bias)
  • 2 tablespoons creole seasoning
  • 1 lb shrimp (26/30 count, peeled and deveined)
  • 1/2 cup white wine
  • 1 cup half and half
  • 3 tablespoons unsalted butter
  • 3/4 cup aged cheddar cheese (shredded)
  • Kosher salt
  • Freshly ground black pepper
  • Minced chives (for serving)

Instruction

  • In a medium saucepan, combine the chicken stock and milk, and bring to a simmer over low heat. Stir in the grits and let it cook, stirring occasionally, until the grits has thickened into a pudding like consistency, about 20-30 minutes.
  • As the grits cook, heat the olive oil in a deep-sided saute pan over medium low heat. Cook the onion, celery, and garlic until the onions are translucent, about 5 minutes. Add the smoked sausage. When the sausages have browned, stir in the creole seasoning and cook for 30 seconds, then add the shrimp and a pinch of salt, stirring well. Deglaze the pan with white wine, then slowly stir in the half and half and butter. Cook a few more minutes until the shrimp is fully cooked and the sauce is creamy.
  • Finish the grits by stirring in the cheddar cheese and seasoning with salt and pepper.
  • To serve, place the grits in a bowl, and top with the shrimp, sausage and sauce. Garnish with chives. Serve immediately.