Ingredients
- 1 cup 2 Sisters' Salsa (Original or Jalapeno)
- 1 cup coarsely ground grits
- 3 cups water
- 2 tsp salt
- 2 cups half & half
- 2 lbs uncooked shrimp, peeled & deveined
- 1 pinch cayenne pepper
- 1 lemon, juiced
- 1 lb andouille sausage, cut into 1/4 inch slices
- 5 slices bacon
- 1 green pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup chopped onion
- 1 tsp minced garlic
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 tbsp Worcestershire sauce
- 1 cup shredded sharp cheddar cheese
Instructions
- 1. Bring water, grits and salt to a boil in a heavy saucepan with a lid.
- 2. Stir in half-and-half and simmer until grits are thick and tender. Set aside and keep warm.
- 3. In a bowl, sprinkle shrimp with cayenne pepper and salt according to taste; drizzle with lemon juice and set aside.
- 4. Place andouille sausage slices in a large skillet over medium heat; fry until browned. Remove skillet from heat.
- 5. Cook bacon until browned and retain drippings in skillet. Transfer bacon slices to paper towels, let cool and crumble.
- 6. Cook and stir green, red and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent.
- 7. Stir shrimp, salsa and cooked vegetables into the andouille sausage and mix to combine.
- 8. Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color.
- 9. Pour the butter-flour mixture into the skillet with andouille sausage, shrimp and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink.
- 10. Just before serving, mix sharp cheddar cheese into grits until melted and grits are creamy and light yellow.
- 11. Serve shrimp mixture over cheese grits.
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