Shrimp and Grits with Andouille Sausage
Let the good times roll! Or in this case, the good flavors. This family favorite of ours brings a little bit of zip to this family favorite with some spicy shrimp, creamy cheddar grits, and delicious flavorful Andouille sausage!
Ingredients
Andouille Sausage
- 4 each Andouille sausages standard size
- 2 cups water
Cheesy Grits
- 3 cups water
- 1 tsp salt
- 3/4 cups grits not instant!
- 3 tbsp butter
- 1/2 tsp black pepper fresh cracked
- 1/2 cup cheddar cheese grated
- 1/4 cup parmesan cheese grated
- 1/4 cup chives chopped
Spicy Shrimp
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/4 tsp salt
- 1 lb shrimp medium, peeled and deveined, tails on
Instructions
Andouille Sausage
- Heat 2 cups of water in a large saucepan to a simmer. Add sausage. Cook 7-8 minutes or until the internal temperature of the sausage is 165F. Set aside.
Make the Grits
- In a large saucepan, bring 3 cups of water to a boil with the salt.
- Add the grits carefully, in a gradual stream, stirring constantly. Once you have the first grits in there, you can add them more quickly. When they're all in the boiling water, reduce the heat to low and simmer, stirring occasionally, for about 5-8 minutes or until most of the water is absorbed.
- Remove from heat and stir in the butter, pepper, grated cheddar cheese, and chives.
Make the Shrimp
- Preheat your oven to 400F.
- In a large bowl, mix the spices and the olive oil. Add the shrimp and toss to coat until the shrimp have a nice coat of spices.
- Spread the shrimp on the pan and roast 5-6 minutes, until the shrimp are opaque, pink, and curling.
- Serve shrimp and sausage over grits, sprinkled with the parmesan cheese, more chives if desired, and season to preference. Enjoy!