Classic Cajun Shrimp and Grits

Ingredients

• 1 cup Stone-ground white corn grits
• 4 cups Chicken broth
• 1 pound Large shrimp, peeled and deveined
• 8 ounces Andouille sausage, sliced into rounds
• 4 tablespoons Unsalted butter
• 1 cup Sharp cheddar cheese, shredded
• 2 teaspoons Cajun seasoning
• 2 tablespoons All-purpose flour
• 0.5 cup Heavy cream
• 0.25 cup Green onions, sliced
• 1 tablespoon Lemon juice(optional)

Instructions

1. 1

   Bring chicken broth to a boil in a medium saucepan, then slowly whisk in the stone-ground grits and a pinch of salt.

2. 2

   Reduce heat to low, cover, and simmer the grits for 20-25 minutes, stirring occasionally until creamy and tender.

3. 3

   While grits cook, melt 2 tablespoons of butter in a large skillet over medium-high heat and brown the andouille sausage rounds.

4. 4

   Toss the shrimp with Cajun seasoning, add them to the skillet with the sausage, and cook until pink (about 2-3 minutes); remove shrimp and sausage from the pan.

5. 5

   In the same skillet, melt the remaining butter and whisk in the flour to create a light roux, cooking for 1-2 minutes until golden.

6. 6

   Slowly whisk in the heavy cream and a splash of broth to the skillet to create a thick gravy, then return the shrimp and sausage to the pan to coat.

7. 7

   Stir the shredded cheddar cheese into the finished grits until completely melted and smooth.

8. 8

   Spoon the cheesy grits into bowls, top with the shrimp and gravy mixture, and garnish with green onions and a squeeze of lemon.