Shrimp & Grits Recipe & Jambalaya Grits Recipes

I had some cooked for me the other day. It has smoked sausage, ground sausage, and same vegetables as a jambalaya. But it's just a creamy, cheesy grits with smoked and ground sausage.

Not sure if that's a good enough explanation.

SHRIMP & GRITS
Makes 4 to 5 Entrée Servings

Ingredients

For the grits:
3 cups milk
3 cups heavy cream
1 cup stone-ground grits
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
(If you wish, you can cut back on the cream and just increase the milk. It is rich.)

For the shrimp:
2 tablespoons extra-virgin olive oil
2 tablespoons of real butter
1 medium white onion, minced
3 garlic cloves, minced
1 pound andouille, cut into quarter rounds (slice the sausage in half lengthwise and then repeat such that you have individual
quarters. It’s good to get a little bite of sausage in every bite or so of the dish.)
1/4 cup all-purpose flour
2 cups chicken stock (better than bouillon is best)
2 to 3 bay leaves
2 pounds medium to large shrimp, peeled and deveined, tails on
½ teaspoon cayenne pepper, adjust to personal preference
½ lemon, juiced
Kosher salt
Freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
4 green onions, finely sliced

Directions

For the grits:
Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the grits. When the grits begin to
bubble, turn the heat down to medium-low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to
15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream.
Season with salt and pepper.

For the shrimp:
Place a deep skillet over medium heat and coat with olive oil and butter. Add the onion and garlic; saute for 2 minutes to
soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Add the
cayenne pepper, lemon juice, salt and black pepper. I would suggest one-half teaspoon each on the salt and pepper. You can
adjust at the end of the cooking, if needed. Sprinkle in the flour and stir with a wooden spoon to create a roux. It is not
necessary to remove the sausage from the pan. Just stir the sausage and flour until well incorporated, and you should have a
medium to light brown roux which is sufficient. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss
in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until
they are firm and pink and the gravy is smooth and thick. Do not over cook the shrimp. Once they have just turned pink, cut
the fire. Add the green onions and parsley. Taste and adjust any seasonings to your taste.
Spoon the grits into serving bowls. Then spoon a sufficient amount of the shrimp mixture over the grits and serve hot.

A Good Mod:
Add a few tablespoons of minced red bell pepper to the sauce when you add the shrimp. And, I usually take the tails off the shrimp.

I've made that one before or something just like it, and while good, doesn't it seem odd that you would need all three of these?

quote:

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3 cups milk
2 cup heavy cream
1 cup half n half

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Don't have a recipe to post but I do have a story:

I was closing down a food truck one night after the bar we were outside of closed. 3:00 am. My buddy working with me helped me clean the whole thing and we were waiting in his car for the generator to cool off.

Suddenly, there's a knock on the door by this drunk college guy. He asked us what we were doing and went crazy once he found out we worked on said food truck. He then tells us he's the best chef in his family and has an AMAZING recipe for shrimp and grits. He begins in great drunken detail about to saute onions with oil like its the greatest secret you'll ever hear. He continues to tell us that you need to "sear tony's in red wine" as that's secret number 2. Next is the excitingly long process of cooking rice. (I've never heard someone describe cooking rice with that much enthusiasm). After the rice he asks us how it sounds. It took me a second to realize there was no more to his drunken instructions.

I told the guy, "You've just taken 10 minutes to describe Shrimp and Grits but never once said the words Shrimp or Grits."

He got pissed then asked for free food. Never heard from him again.




TL;DR: Drunk guy took 10 minutes to describe cooking Shrimp and Grits without mentioning said ingredients.

Jambalaya Grits

Ingredients:
1Tbsp olive oil
1 stick of butter
1.5 C chopped yellow onions
1 C chopped green bell pepper
½ cup celery
1.5 tsp. salt
1 tsp. black pepper
1 tsp. cayenne
3 package smoked sausage – sliced
1 lb Shrimp
1 lb crawfish
2Tbsp chopped garlic
3 cans Rotel tomatoes
7.5 C half & half
3 C old fashion grits
Green onions
½ lb. tasso cut into pieces
1.5 lb. sharp white cheddar cheese – grated
2 small package shredded cheddar cheese
16 oz. package cream cheese

Directions:
In a large pot, heat the olive oil and butter over medium-high heat. Add the onions, bell pepper, celery salt, salt, pepper, and cayenne.
Cook, stirring until the vegetables are soft and lightly golden – about 4 minutes. Add the sausage and continue to cook, stirring occasionally for 2 minutes.
Add the garlic and Rotel. Cook for 2 minutes. Add the half & half and bring to a boil. Reduce heat to medium and stir in the grits.
Stir for 2 minutes. Add the ham. Cook, stirring until grits are tender and creamy – 15-20 minutes.
Stir in the green onions, and add the cheeses and cream cheese. Stir until it is completely melted – about 30 seconds.
Serve hot and ENJOY!