Spicy Cajun Shrimp and Grits with Andouille Sausage – Gluten-Free

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb large shrimp, peeled and deveined 4 oz Andouille sausage, sliced 1 cup stone
• ground grits 2 cups whole milk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 tablespoons unsalted butter 1 cup grated sharp cheddar cheese 1/2 cup thinly sliced green onions 2 cloves garlic, minced Olive oil, for cooking

Instructions

1. In a large pot, bring milk to a simmer over medium heat. Whisk in grits and cook according to package instructions until thickened, about 5 minutes. Stir in butter, cheddar cheese, salt, black pepper, cayenne pepper, paprika, garlic powder, and onion powder. Remove from heat and cover to keep warm.
2. In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Add Andouille sausage and cook until browned, about 3 minutes. Transfer to a plate and set aside.
3. In the same skillet, add another tablespoon of olive oil and sauté garlic for 30 seconds or until fragrant. Add shrimp, salt, black pepper, and cayenne pepper, and cook until pink and cooked through, about 2 3 minutes per side.
4. Stir in the cooked Andouille sausage and green onions to the shrimp mixture, cooking for another 1 2 minutes to combine flavors.
5. Serve the Spicy Cajun Shrimp and Andouille Sausage over a bed of creamy grits.

Chef’s Insight

To add extra heat to the dish, include fresh jalapeño or serrano peppers in the shrimp and sausage mixture.

Notes

Use stone-ground grits for a more authentic Cajun experience.