Cajun Shrimp And Grits

INSTRUCTIONS

1
Bring chicken broth to a boil. Slowly whisk in the grits. Reduce heat to low and simmer for 20–25 minutes, stirring occasionally.
2
Remove from heat and add in the heavy cream, cheddar cheese, butter, salt and pepper. Cover to keep warm.
3
Mix together all the ingredients for the Cajun seasoning.
4
Pat shrimp very dry with paper towel. Toss with olive oil. Season shrimp with the Cajun seasoning, leaving 1 tsp remaining. (This will go in our sauce later.)
5
Heat olive oil in a large skillet over medium-high heat.
6
Add the andouille sausage and cook until browned. Transfer to a plate. (I like to take half the sausage and mix in with the grits, optional)
7
Add the seasoned shrimp and cook for 1–2 minutes per side. Transfer to the plate with the sausage.
8
If needed add more oil, and add onion and bell pepper and cook for 4–5 minutes until softened.
9
Stir in garlic and remaining Cajun seasoning and cook for 30 seconds.
10
Pour in chicken broth and scrape up any browned bits from the pan.
11
Stir in heavy cream, butter, and hot sauce. Simmer for 2–3 minutes until slightly thickened.
12
Add your shrimp and sausage back to the pan and mix just until coated. Remove from heat and serve immediately.

To Assemble:

13
Spoon the cheesy sausage grits into bowls.
14
Top with the Cajun shrimp, sausage, and creamy sauce.
15
Garnish with green onions and fresh parsley.