Cajun Shrimp & Grits based on Chef Elliott

This recipe is Mary’s version of Chef Elliott’s Cuisine & Catering Ingredients for Cajun Shrimp & Grits as posted on his FaceBook page.

1 lb. of large shrimp, peeled, deveined – Used fresh gulf shrimp
1 lb. Andouille Sausage, sliced on the diagonal 1/2 inch.  The sausage was from Bergeron’s in West Baton Rouge, Louisiana.
1 tbsp. creole seasoning or seasoning salt. Used No MSG Cajun Seasoning bought in Scott Louisiana at The Best Stop Supermarket.
1 tbsp. garlic powder
1 tbsp. onion powder
2 tsp. black pepper
1 tsp. dried thyme
1 tsp. smoked paprika
1/2 stick of butter
2 tbsp. extra virgin olive oil
2 stalks celery, chopped
1 bell pepper, diced
1 small red onion, diced
3 cloves garlic, minced
I added red pepper flakes

For the Grits:

1 c. grits
1 c. water
1 c. milk
1 c. beef or chicken broth, low sodium + extra to thin grits as they cook. We used Turkey stock we made over the weekend.
1 stick of butter
1 c. sharp cheddar cheese, grated
1 tsp. creole seasoning
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
Added Green onions for topping

To Prepare the Grits:

  1. In a large pot bring all liquids to boil, add butter and seasonings.
  2. Slowly stir in grits while whisking nonstop for about two minutes. Reduce heat to low and cook grits, stirring occasionally for about 20 minutes.
  3. Adding extra broth as needed to keep the grits thin.
  4. Add cheese and whisk well, add more broth if needed.

To Prepare the Shrimp:

  1. To prepare the shrimp, peel and devein shrimp, season with all the spices and set aside. I prepared the spices early in the day and after preparing the shrimp, seasoned them and put them in the fridge until it was time to fix dinner.
  2. In a large saute pan add butter and olive oil over medium high heat, add all the vegetables, except garlic and saute for 5 minutes, add garlic and saute 1 minute more.
  3. Add andouille sausage and saute about 10-15 minutes, until browned. Add shrimp and cook about 3-4 minutes are until no longer pink.
  4. Serve on top of grits topped with a little more cheese and green onions.
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