Spicy Andouille and Shrimp Grits

Ingredients

• 2 lbs Jumbo shrimp, peeled and deveined
• 1.5 lbs Smoked andouille sausage, sliced into rounds
• 1.5 cups Stone-ground white grits
• 0.5 cup Unsalted butter
• 0.5 cup All-purpose flour
• 1 large Yellow onion, finely diced
• 1 medium Green bell pepper, diced
• 2 stalks Celery stalks, diced
• 3 cups Seafood stock
• 2 tablespoons Cajun seasoning blend
• 1 cup Heavy cream
• 1 cup Sharp cheddar cheese, shredded

Instructions

1. 1

   In a heavy-bottomed pot, bring 6 cups of salted water to a boil, slowly whisk in grits, then reduce to low heat, cover, and simmer for 45 minutes until creamy.

2. 2

   In a large cast-iron skillet, sear the sliced andouille sausage over medium-high heat until browned and the fat renders; remove sausage and set aside, leaving the drippings.

3. 3

   Add the butter to the sausage drippings and whisk in the flour; cook continuously for 15-20 minutes until the roux reaches a dark chocolate color, being careful not to burn it.

4. 4

   Immediately stir the diced onion, bell pepper, and celery (the 'holy trinity') into the dark roux to stop the cooking process; sauté until the vegetables are soft.

5. 5

   Slowly whisk in the seafood stock and Cajun seasoning, bringing the mixture to a simmer until thickened into a rich, glossy gravy.

6. 6

   Fold the seared andouille and raw jumbo shrimp into the gravy; cook for 3-5 minutes until the shrimp are pink and just firm.

7. 7

   Finish the grits by stirring in the heavy cream and shredded cheddar cheese until completely melted and smooth.

8. 8

   Plate a generous portion of cheesy grits and ladle the double-meat dark roux gravy over the top, garnishing with fresh green onions if desired.