Easy Cajun Shrimp and Grits (Print Version)

# Ingredients:

→ Cheesy Grits

01 - 2 and 1/2 cups of chicken broth (or vegetable broth as an alternate)
02 - 2 cups of rich heavy cream
03 - 1 cup of coarse-ground corn grits
04 - 1 cup of shredded Gouda cheese
05 - 1/2 cup of shredded sharp cheddar cheese
06 - 2 teaspoons kosher salt (optional choice)
07 - 1/2 teaspoon ground black pepper (use if you'd like)
08 - 3 tablespoons unsalted butter (if you want to make it extra creamy)

→ Cajun Shrimp and Sausage

09 - 1 pound large shrimp, peeled and deveined
10 - 1 tablespoon of Cajun spice mix
11 - 1 pound of andouille sausage, sliced into chunks
12 - 2 tablespoons of unsalted butter
13 - 1 cup diced onion (yellow preferred)
14 - 1 cup diced bell peppers
15 - 5 garlic cloves, finely minced
16 - 3/4 cup chicken broth (you can also use seafood broth)
17 - 2 tablespoons of Louisiana-style hot sauce
18 - 1 tablespoon of freshly squeezed lemon juice
19 - 1/2 cup heavy cream for richness
20 - Green onions or parsley for garnish

# Instructions:

01 - Make sure your shrimp are patted dry, then toss them in some Cajun seasoning. Cover them up and pop them into the fridge to chill while you get the rest of the recipe going.
02 - Pour your broth and heavy cream into a large pot and bring it to a boil. Gradually add in the grits while stirring, lower the heat, cover it up, and let them simmer for 10 to 15 minutes. Stir occasionally until the mixture turns smooth and tender.
03 - Once the grits are soft and have absorbed all the liquid, mix in Gouda and cheddar until melted. Add in salt, pepper, and some butter if you're feeling it. Keep them warm as you work on the rest.
04 - Fire up a skillet and brown the sausage pieces until they look golden. Take them out of the pan, then use the same skillet to cook the shrimp with butter. Let them turn pink on both sides but don’t overcook—set them aside too.
05 - Cook the diced onion and bell pepper in the same skillet until softened. Toss in minced garlic and cook until it smells amazing. Pour in the broth, hot sauce, and lemon juice, letting it simmer until the mixture reduces by half. Stir in the cream and gently add the sausage and shrimp back in. Heat it all together until the flavors meld, and the sauce has a nice thick texture.
06 - Scoop the creamy grits into bowls, pile on the saucy shrimp and sausage mix, and sprinkle with fresh parsley or chopped green onions for a little pop of color.

# Notes:

01 - A great choice for a fancy brunch or dinner.
02 - Want it spicier? Just add more hot sauce!
03 - Smoked sausage works as a tasty substitute for andouille.

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