Shrimp and Grits Recipe
lowcountry heirloom grits, andouille sausage, crab, shellfish gravy
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Andouille Sausage
In a large skillet over medium heat, add 1 tablespoon of butter. Once melted, add the diced Andouille sausage and cook until browned, about 5-7 minutes. Remove sausage from skillet and set aside.
Sauté the Vegetables
In the same skillet, add the remaining 1 tablespoon of butter. Add the diced onion, bell pepper, and minced garlic. Sauté until vegetables are softened, about 3-4 minutes.
Cook the Shrimp and Crab
Add the peeled shrimp to the skillet and sprinkle with Cajun seasoning and black pepper. Cook until shrimp are pink and opaque, about 3-4 minutes. Gently fold in the crab meat.
Make the Shellfish Gravy
Pour in the shellfish stock, bringing to a simmer. Let it cook for another 5 minutes to allow flavors to meld. Return the cooked sausage to the skillet and stir to combine.
Plate and Serve
To serve, place a generous scoop of grits on a plate and top with the shrimp, sausage, and crab mixture. Garnish with sliced green onions and serve immediately.
