Recipe courtesy of Lagniappe.
Directions for: Smothered Sausage & Shrimp with Grits
Ingredients
Shrimp, Sausage and the Trinity1 lb(s) medium shrimp, peeled and deveined
1 lb(s) Andouille sausage or other spicy pork sausage
2 cups diced tomatoes
1 Tbsp olive oil or canola oil
1 Tbsp butter
cup onions, chopped
cup bell peppers, chopped
stalk celery
1 - 2 cloves garlic
1 tsp each salt and black pepper
1 cup sour cream
1 cup chicken stock or water
- tsp cayenne pepper (or use Cajun/Creole seasoning to taste)
Grits (Makes 4-6 servings)1 box grits
stick butter
1 cup Cheddar cheese, shredded
salt and pepper (or Cajun/Creole seasoning)
Directions
Shrimp, Sausage and the Trinity1. Place the oil in a pot and place over medium heat. Once the oil is hot add 1 Tablespoon of butter to pot. Season the shrimp with salt, pepper and cayenne. Add the shrimp to the pot and sear them for about 2-3 minutes. Place in separate dish and set aside.
2. In the same pot add the sausage. Cook the sausage over medium heat stirring often until the fat has rendered, about 5-10 minutes (strain the oil from the sausage).
3. Add the Trinity (onions, bell peppers, celery and garlic). Cook, stirring constantly about 5 minutes.
4. Add the can of diced tomatoes and chicken stock or water. Cook for 30 minutes on medium heat.
5. Add the shrimp to the mixture and simmer for 10 minutes. Fold in sour cream.
Grits (Makes 4-6 servings)1. Follow the directions on the box of grits for 4-6 servings adding the stick of butter to the boiling water. Once the grits is cooked, stir in the seasoning to taste and 1 cup of shredded Cheddar cheese; stir until the cheese is melted.
See more: Comfort Food, Pork, Seafood, Vegetables