SHRIMP AND GRITS

Ingredients

• 1 lb. of large shrimp, peeled, deveined
• 1 lb. Andouille Sausage, sliced on the diagonal 1/2 inch
• 1 tbsp. creole seasoning or seasoning salt
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 2 tsp. black pepper
• 1 tsp. dried thyme
• 1 tsp. smoked paprika
• 1/2 stick of butter
• 2 tbsp. extra virgin olive oil
• 2 stalks celery, chopped
• 1 bell pepper, diced an color
• 1 can of tomato sauce
• 3 drops of siracha
• 1 small red onion, diced
• 3 cloves garlic, minced
For the Grits:
• 1 c. grits
• 1 c. water
• 2 c. milk
• 1 c.  chicken broth
• 1 stick of butter
• 1 c. sharp cheddar cheese, grated
• 1 tsp. creole seasoning
• 1 tsp. black pepper
• 1 tsp. garlic powder
• 1 tsp. onion powder
• salt to taste- because broth is already salty

Instructions

• In a large pot bring all liquids to boil , add butter and seasonings.
• Slowly stir in grits while whisking nonstop for about two minutes.
• Reduce heat to low and cook grits, stirring occasionally for about 20 minutes.
•  Add cheese and whisk well.another 2 minutes, should be thick and cheesy by now.
• you are cooking until thick and no lumps...when you're there turn off burner
To Prepare the Shrimp:
• To prepare the shrimp, peel and devein shrimp, season with all the spices and set aside.
• In a large saute pan add butter and olive oil over medium high heat, add all the vegetables, except garlic and saute for 5 minutes, add garlic and saute 1 minute more.
• Add andouille sausage and saute about 10-15 minutes, until browned. Add shrimp and cook about 3-4 minutes are until no longer pink.
• Serve on top of hot grits and enjoy! DO NOT OVER COOK THE SHRIMP- THEY DO NOT COOK LONG AND WILL BE RUBBERY