Andouille Shrimp And Grits Recipe

Bring liquids to a simmer

In a medium saucepan bring 4 cups water and 1 cup whole milk to a gentle simmer over medium heat. Stir in 1 teaspoon of the salt.

Slowly whisk in grits

Gradually whisk in 1.5 cups stone-ground grits to the simmering liquid to prevent lumps. Reduce heat to low so the grits barely simmer.

Cook until tender

Cook, uncovered, stirring frequently and scraping the bottom, until grits are thick and tender, 25–35 minutes (stone-ground grits vary). Add small splashes of additional hot water or milk if they become too thick.

Finish with butter and cheese

When grits are tender, remove from heat and stir in 2 tablespoons unsalted butter, 1 cup shredded sharp cheddar, 0.5 teaspoon black pepper and remaining 0.5 teaspoon salt (adjust to taste) until smooth and creamy. Keep warm, covered, while you prepare the gravy.

Prepare shrimp

Pat 12 shrimp dry and season lightly with a pinch of salt and black pepper. Set aside.

Brown andouille

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add 8 oz sliced andouille and cook until browned and some fat renders, about 4–5 minutes. Using a slotted spoon, transfer half of the andouille to a plate (reserve for garnish) and leave the browned bits and fat in the pan.

Sauté vegetables

Reduce heat to medium. Add the remaining 1 tablespoon butter to the pan. Add 1/2 cup diced onion, 1/4 cup diced green bell pepper and 1 diced celery stalk. Cook, stirring occasionally, until softened and translucent, 4–5 minutes. Stir in 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Make a roux

Sprinkle 2 tablespoons all-purpose flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and incorporate it into the fat — this will thicken the gravy.

Deglaze and simmer

Whisk in 2 cups low-sodium chicken stock and 1/4 cup clam juice (if using), scraping up browned bits from the pan. Stir in 1 tablespoon tomato paste, 1/2 teaspoon Worcestershire sauce, 1 teaspoon Cajun seasoning, 1/2 teaspoon smoked paprika and 1/2 teaspoon hot sauce. Bring to a gentle simmer and cook until the sauce thickens slightly, about 5 minutes.

Finish sauce

Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to preference. Stir in 1 teaspoon lemon juice and 2 tablespoons chopped fresh parsley.

Cook shrimp and combine

Add the seasoned shrimp and the reserved browned andouille back to the simmering gravy. Cook just until shrimp are pink and opaque, about 2–3 minutes (do not overcook). If sauce needs loosening, add up to 2 tablespoons hot water or stock.

Finish and garnish

Stir in 2 tablespoons thinly sliced green onions. Remove from heat. Spoon the shrimp-andouille gravy over warm cheesy grits and garnish with the reserved andouille slices, additional chopped parsley and a sprinkle of extra cheddar if desired.