Yield: 4 to 6 Servings
Cook Time: 45 minutes
- 1 to 1 1/2 cup Quaker Grits (I used the quick 5 minute grits)
- 1 cup of shredded sharp cheddar cheese (I used Colby jack)
- 1/2 ring of Andouille sausage cut into small chunks (or more if you like)
- 1 pound shrimp
- 1/3 cup green onions
- 1/3 cup white onions
- 1/4 cup jalapeños or less
- 2 to 3 slices of thick cut bacon (cut into small pieces)
- 1 stick of butter
- 1/2 cup of milk
- 1/2 tsp Cajun seasoning
- 1/2 tsp black pepper
- First lets chop our onions and jalapeños and make sure our shrimp has the shell off, is cleaned and deveined and we’ll put all of these to the side
- Next we’ll slice our sausage up into nice bite size pieces and set aside
- Now its time to preheat sauce pan or skillet on medium and cut our bacon into nice bite size square pieces and cook until brown and set aside on paper towel
- After setting bacon to the side, using same pan with bacon drippings, add 1 tbsp. Butter, white onions, jalapeños, sausage, shrimp, Cajun seasoning and black pepper. Cook on medium high until shrimp are pink and sausage is done. About 10 minutes. Stirring occasionally. Add Bacon back in to mixture.
- Reduce heat to low simmer for about 5 minutes and remove from heat.
- Boil water for grits and cook according to package directions. Once grits are cooked, remove from heat, add 4 tbsp of butter, add cheddar cheese and stir until well incorporated. If grits start to stiffen use milk to loosen.
- Place grits in bowl or plate and ladle shrimp mixture on top along with green onions for garnish and serve immediately.