Remove from heat and add shrimp back to the gravy to reheat. Season with 1/2 tbsp of cajun seasoning, 1 tsp of paprika and onion powder, and salt and pepper to taste. Lower the heat to medium-low and allow the gravy to thicken, 2-3 minutes. Stir to coat and cook for about 1-2 minutes to cook the raw flour taste out.Ĭarefully pour in 1 1/2 cups of chicken stock and 1/2 cup of milk into the pan and whisk/stir until the flour has dissolved. Cook until translucent, then sprinkle 1/4 cup of flour over the pan. Now, add in 1/2 cup of diced white onion, 1/3 cup each of diced red and green bell peppers, and 1 clove of minced garlic. Drain some of the fat if needed, leaving at least 2-3 tbsp in the pan. Saute for 3-5 minutes until the fat renders out of the bacon and it begins to crisp. In the same pan you cooked the shrimp in, add 4 pieces of chopped bacon and 2 links (about 6 oz) of diced andouille sausage. In a large skillet with 1 tbsp of olive oil and butter, sear the shrimp, 2 minutes on the first side and 1 minute on the second. I seasoned 1lb of 26/30 shrimp (jumbo- 26-30 per pound) with 2 tsp of cajun seasoning, 1/2 tsp of onion powder and smoked paprika, and salt and pepper. And the best part is, it comes together while you are cooking your grits. But the best part of this dish is the shrimp in andouille gravy. Yes, these grits are AWESOME! Yes, I could eat them alone. Remove from the heat and immediately whisk in 2 tbsp of unsalted butter, 4 tbsp of heavy cream, and 1 1/2 cups of shredded sharp cheddar cheese into the pot, seasoning with salt and pepper to taste. Lower the heat and let the grits continue cooking for another 5-7 minutes or until all of the liquid is absorbed and the grits are thick, whisking occasionally. A serving is 1/4 cup of grits, so to make this recipe for one, use 1/4 cup of grits to 1 cup of liquid.īring the liquid to a boil and slowly pour in your grits, whisking vigorously to avoid clumping. The ratio of grits to liquid should be 1:4, for every 1 cup of grits, you will need 4 cups of liquid. Now add 3 cups of chicken stock and 1 cup of milk (you can use all chicken stock but I like a bit of creaminess). I cook until just translucent and aromatic. Start by sauteing 1/3 cup of diced white onion and a minced garlic clove in the bottom of a saucepot with a drizzle of olive oil. I like to start mine with a little flavor base. ![]() To me, they always come out bland and lifeless, no matter how much you doctor them up! One is constant whisking, and the other is plenty of fat! For this recipe I used quick grits. But with this recipe, I will never doubt the greatness of grits again! And like many, I am positive that the reason for this was because I never had them prepared well. Now, I will confess, I was not always a fan of grits (shrimp have always been my main squeeze!). Season with salt and pepper.Are you really from the South if you don’t enjoy a hearty bowl of shrimp and grits? I have had a lot in my day, and I have to say these cheesy pepper grits topped with a cajun andouille sausage and bacon gravy may in fact be my favorite version of them….ever! Yes that is a tall feat, but the spicy, salty gravy luxuriously coats the shrimp and adds such a great contrast to the rich creamy grits. More water can be added as necessary to yield preferred consistency. Reduce to simmer and cook, stirring occasionally, until tender, about 1 hour. Add cream in increments, stirring constantly. If you’re using milk, no need to finish with cream.)Ĭombine water and butter in a medium pot and bring to boil over medium heat. ![]() But whole milk is a fine substitution for the stock-it makes the finished product more like a traditional sawmill gravy. (Note: The Glass Onion uses chicken stock to make gravy, and finishes it with a touch of cream. Add shrimp and cook until just pink and firm, approximately 5 minutes.Simmer gravy until raw flour taste is gone, about 20 minutes, stirring occasionally. Continue adding liquid until desired consistency is achieved. Slowly add stock or milk in stages, stirring thoroughly between additions. In stages, slowly add flour, stirring thoroughly between additions. Mixture should be thick once all flour is Incorporated.Cook until onions are translucent, about 10 minutes. Break sausage up with a wooden spoon as it cooks. Add onion, bell pepper, garlic, and butter. Place sausage in a large, deep skillet or sauté pan over medium heat and cook until browned, about 5 minutes.
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