- 4 Cups Chicken Stock
- 1 Cup Stone Ground Grits
- 3 tbsp Butter
- 1 lb Shrimp, peeled and deveined
- 2 Andouille sausages, sliced
- 2 Cups Sharp Cheddar Cheese, shredded
- 1 Lemon, Juiced
- 3 Scallions, sliced
- 1 Garlic clove, minced
- ½ tsp Cayenne Pepper, optional
- In a medium saucepan, bring chicken stock to a boil. Add grits and whisk to combine. Cook until water is absorbed, ~20 minutes. Remove from heat and stir in butter and cheese. Season to taste with salt and pepper.
- Fry the sausages in butter in a large skillet over medium high heat and set aside. In remaining grease, add shrimp seasoned with creole seasoning. Cook for 2 minutes per side or until shrimp are pink all the way through. Add lemon juice and stir to combine. Then, add garlic and scallions, sauté 1 minute more. Add sausages back to pan.
- Spoon grits into a bowl and top with the shrimp and sausage mixture. Top with additional scallions if desired.