shrimp and andouille with grits

This fast and fabulous version of shrimp and grits features andouille from our favorite New York local sausage maker—Brooklyn Cured.

Their andouille is seasoned with pepper, onion and garlic, and gets its kick from a bit of cayenne and celery seed. It marries beautifully with the shrimp in our sumptuous sauce and is served, of course, over some creamy quick cooking grits.

What you'll need: 1/2 cup quick cooking grits 3 oz (1 link) Brooklyn Cured andouille sausage 1 small onion 1 red bell pepper 1 stalk celery 1 clove garlic 1 3/4 teaspoons cajun seasoning 1 cup low-sodium chicken broth 1 1/2 tablespoons butter 12 oz medium shrimp, peeled and deveined olive oil coarse salt

Equipment: small saucepan large skillet

Recipe steps:

  1. Prep ingredients Cut sausage into 1/4 inch thick rounds. Peel and finely chop onion (3/4 cup). Cut pepper in 1/2, remove stem and seeds and finely chop (1 cup). Finely chop celery (1/2 cup). Peel and finely chop garlic.

  2. Cook grits In a small saucepan, bring 2 cups water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat to a simmer and cook, whisking often, until the water is fully absorbed and the grits are soft, about 5 minutes. Remove from heat, cover and set aside.

  3. Brown sausage In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the andouille and cook, turning until browned, about 3 minutes.

  4. Cook vegetables Add the vegetables, garlic, cajun seasoning, and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are softened, about 5 minutes.

  5. Make sauce Add chicken stock and butter, simmer until thickened, about 8 minutes.

  6. Add shrimp Stir in shrimp and simmer, stirring occasionally, until just cooked through, 1–2 minutes; season to taste with salt. Rewarm the grits, adding more water to smooth out if necessary. Serve shrimp and andouille stew over the grits. Enjoy!