Creole Shrimp and Cheese Grits with Andouille Sausage
INGREDIENTS
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1 lb. of large shrimp, peeled, deveined
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1 lb. Andouille Sausage, sliced on the diagonal 1/2 inch
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1 tbsp. creole seasoning or seasoning salt
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1 tbsp. garlic powder
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1 tbsp. onion powder
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2 tsp. black pepper
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1 tsp. dried thyme
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1 tsp. smoked paprika
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1/2 stick of butter
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2 tbsp. extra virgin olive oil
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2 stalks celery, chopped
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1 jalapeno, diced
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1 bell pepper, diced
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1 small red onion, diced
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3 cloves garlic, minced
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For the Grits
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1 c. grits
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1 c. water
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1 c. milk
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1 c. beef or chicken broth, low sodium + extra to thin grits as they cook
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1 stick of butter
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1 c. sharp cheddar cheese, grated
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1 tsp. creole seasoning
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1 tsp. black pepper
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1 tsp. garlic powder
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1 tsp. onion powder
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