Shrimp and Smoked Sausage Grits
A Southern classic featuring creamy grits topped with smoky sausage and succulent shrimp. Perfect for a hearty and flavorful dinner!
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
For the Grits
- 2 cups water
- 2 cups milk
- 1 cup stone-ground grits
- ½ cup cheddar cheese shredded
- 2 tbsp butter
- to taste salt and pepper
For the Shrimp and Sausage
- ½ lb smoked sausage sliced
- 1 lb shrimp peeled and deveined
- 2 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 tsp smoked paprika
- ½ tsp cayenne pepper optional
- ¼ cup chicken broth
- 2 tbsp parsley chopped
Instructions
- Bring water and milk to a simmer in a large pot. Slowly stir in grits and reduce heat to low.
- Cook grits for 20-25 minutes, stirring frequently. Add butter, cheese, salt, and pepper. Mix well.
- Heat olive oil in a skillet over medium-high heat. Add sliced sausage and cook until browned.
- Add diced onion and garlic to the skillet, cooking until fragrant.
- Add shrimp, paprika, and cayenne. Cook for 2-3 minutes until shrimp turn pink.
- Pour in chicken broth and return sausage to the skillet. Simmer for 3 minutes.
- Spoon grits onto plates, top with shrimp and sausage mixture, and garnish with parsley.
Notes
For the best flavor, use stone-ground grits and smoked andouille sausage. Stir grits frequently to avoid lumps.
