Tuesday, March 4, 2014

Cajun Shrimp & Grits with Andouille Sausage

I have seen many recipes for shrimp & grits, but I never tried them. I know grits are a staple in the South, but here in the North, they are not very popular. When I came across a recipe for an easy shrimp and grits recipe in EveryDay with Rachael Ray magazine, I knew it was time to give them a try. I decided to expand on the recipe and add andouille sausage and cajun seasoning to kick it up a bit. We used a lager in the broth from one of our favorite local breweries, Nimble Hill Brewing Company. The results were amazing. I don't know why I waited so long to try shrimp & grits. They were cheesy and creamy and paired perfectly with the spicy broth, shrimp, and andouille. If you're looking for an easy Southern dinner, give this recipe a whirl. You won't be disappointed.

Cajun Shrimp & Grits with Andouille Sausage
Source: adapted from EveryDay with Rachael Ray, January-February 2014

For the grits:
1 cup instant grits
4 cups water
1/2 cup corn
1 cup shredded sharp cheddar cheese
1 to 2 tablespoons butter
salt to taste

Cook grits according to package directions. 
When finished cooking, stir in corn, cheese, butter, and salt.

For the shrimp and andouille:
1 pound shrimp (peeled and deveined)
1 pound andouille sausage
1 to 2 teaspoons cajun seasoning (more or less to taste)
1/3 cup beer (We used Nimble Hill Flinke Hugel, a lager.)
3 tablespoons butter
salt and pepper to taste

Meanwhile in a skillet on high heat, simmer beer and butter for 1 to 2 minutes.
Add cajun seasoning, shrimp, and andouille and simmer for about 2 to 4 minutes until shrimp and andouille are cooked through. Add salt and pepper to taste.
Serve mixture over grits.

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