Fixin’ Supper


  • 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
  1. 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.
  2. 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.
  3. Spoon grits into a bowl and top with the shrimp and sausage mixture. Top with additional scallions if desired.


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