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Ingredients

45 mins
4 servings
  1. Main
  2. 12 largeraw, peeled and deveined shrimp
  3. 10 ozAndouille Sausage
  4. 1 largeGreen Bell Pepper
  5. 1 mediumonion
  6. 1jalapeno pepper (de-seeded)
  7. 4 cupGrits
  8. 8 cupwater
  9. 1 cupmilk
  10. 3/4 packagescream cheese
  11. 2 cupcheddar cheese
  12. 1/2 stickbutter or margarine
  13. 2 tbspBlack pepper
  14. 2 tbspsea salt
  15. 1/2 tspcayenne pepper
  16. 2 tbspGarlic powder
  17. 1 boxTony's Creole Base (etouffe' mix)

Cooking Instructions

45 mins
  1. 1

    In a large stockpot bring grits and water to boil. Then turn to simmer

  2. 2

    Slice peppers and remove seeds. Then slice onion.

  3. 3

    Preheat skillet to medium high heat and add 2tbsp of olive oil

  4. 4

    Saute peppers and onion for 5-7 min. Then set them aside in a bowl.

  5. 5

    Add one tbsp of butter to preheated skillet and add shrimp and sliced sausage. Stirring as needed until shrimp is cooked through. Set aside in bowl.

  6. 6

    Prepare creole (etouffe') mix in skillet according to directions.

  7. 7

    Add a cup or so of the cream cheese to mix and the cup of milk

  8. 8

    Bring to light boil then add shrimp, sausage, peppers, and onions. Reduce heat to simmer.

  9. 9

    Add cayenne, garlic powder, and hot sauce if desired

  10. 10

    Once grits are done. Add as much butter as desired, cheddar cheese, and some of the cream cheese

  11. 11

    Then add the salt and black pepper ( consider paprika too) to the grits

  12. 12

    Once creole base has reached desired consistency remove from heat.

  13. 13

    Plate the grits and pour creole base over the top. Enjoy! And please post pictures!!

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chefrebel
chefrebel @cook_3183996
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Comments (3)

bill426
bill426 @bill426
I used this recipe a couple of times and it is always good

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