This Louisiana classic, Baked Creole Shrimp and Grits, is a flavorful dish with Andouille sausage, shrimp, cheese, spices, and butter. The traditional sausage in the recipe has a kick to it, so feel free to use a milder smoked sausage to keep the heat level down.
Baked Creole Shrimp and Grits
Makes 6 to 8 servings
- ½ cup plus 2 tablespoons butter, divided
- ¾ pound andouille sausage, sliced ½ inch thick
- 1 pound large fresh shrimp, peeled and deveined
- 2 teaspoons Creole seasoning
- 4 cups low-sodium chicken broth
- 1½ cups quick-cooking grits
- 1½ teaspoons salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1½ cups shredded Cheddar cheese, divided
- ½ cup heavy whipping cream
- Garnish: chopped green onion
- Preheat oven to 375°.
- In a 10-inch cast-iron skillet, melt 2 tablespoons butter over medium heat. Add sausage; cook until lightly browned, about 5 minutes. Pour off drippings. Sprinkle shrimp with Creole seasoning, and add to skillet. Cook, stirring occasionally, until just pink, about 3 minutes. Spoon shrimp mixture into a medium bowl, and wipe skillet clean.
- In a medium saucepan, bring chicken broth and remaining ½ cup butter to a boil over medium-high heat. Gradually whisk in grits, salt, garlic powder, onion powder, and pepper. Reduce heat, and simmer, whisking frequently, until thickened, about 5 minutes. Whisk in 1 cup cheese until melted. Remove from heat, and whisk in cream. Pour grits into skillet, and top with shrimp mixture. Sprinkle with remaining ½ cup cheese.
- Bake until hot and bubbly and cheese is melted, about 15 minutes. Garnish with green onion, if desired. Serve immediately.
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