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
Equipment: small saucepan
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.
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.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the andouille and cook, turning until browned, about 3 minutes.
Add the vegetables, garlic, cajun seasoning, and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are softened, about 5 minutes.
Add chicken stock and butter, simmer until thickened, about 8 minutes.
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!