Shrimp & Grits Combo Recipe
Roasted corn grits, premium Ecuadorian shrimp, Chef Paul Prudhomme's andouille sausage, étouffée sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Grits
In a large pot, bring the water and salt to a boil. Gradually whisk in the corn grits, reduce heat to low, and cook for 20-25 minutes, stirring occasionally until thick and creamy. Stir in the roasted corn kernels just before serving.
- 2
Cook the Andouille Sausage
In a large skillet, heat olive oil over medium heat. Add the sliced Andouille sausage and cook until browned, about 5-7 minutes. Remove from skillet and set aside.
- 3
Prepare the Étouffée Sauce
In the same skillet, add onion, bell pepper, celery, and garlic. Sauté until softened, about 5 minutes. Stir in the tomato paste and Cajun seasoning. Cook for another minute, then add chicken broth and bring to a simmer.
- 4
Cook the Shrimp
Add the shrimp to the sauce and cook until they turn pink and opaque, about 3-5 minutes. Stir in the cooked Andouille sausage, lemon juice, and green onions.
- 5
Serve
Spoon the grits onto plates and top with the shrimp and sausage étouffée sauce. Garnish with additional green onions if desired.
