Ingredients:

  • 1 cup (160g) stone-ground white or yellow grits
  • 2 cups (475ml) whole milk
  • 2.5 cups (600ml) low-sodium chicken broth, divided
  • 4 tbsp (56g) unsalted butter
  • 1 cup (115g) sharp white cheddar cheese, freshly grated
  • 1/2 tsp sea salt
  • 1 lb (450g) large raw shrimp, peeled and deveined
  • 1/2 lb (225g) andouille sausage, sliced into 1/4-inch rounds
  • 2 tbsp Cajun seasoning
  • 2 slices thick-cut bacon, diced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1/4 cup green onions, thinly sliced
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a heavy-bottomed saucepan, combine 2 cups of chicken broth, milk, and salt. Bring to a gentle boil over medium-high heat.
  2. Slowly whisk in the grits. Reduce heat to low and cover. Simmer for 25 minutes, whisking every 5 minutes to release starches and prevent sticking.
  3. Once the grits are tender and liquid is absorbed, whisk in the butter and grated cheddar cheese until completely melted and velvety. Keep warm.
  4. While grits simmer, heat a 12-inch cast iron skillet over medium-high heat. Add diced bacon and cook until crisp. Remove bacon bits with a slotted spoon, leaving the rendered fat in the pan.
  5. Add olive oil to the bacon fat. Sauté the andouille sausage rounds until browned and caramelized on both sides. Remove sausage and set aside.
  6. Toss the shrimp in Cajun seasoning. Place them in the hot skillet in a single layer. Sear for 1-2 minutes per side until a mahogany crust forms but the center is slightly underdone. Remove shrimp.
  7. Deglaze the pan with the remaining 1/2 cup chicken broth, Worcestershire sauce, and lemon juice. Add minced garlic and the white parts of the green onions. Simmer for 2 minutes to reduce slightly.
  8. Return the shrimp, sausage, and bacon to the pan. Toss to coat in the sauce until the shrimp are finished through carryover cooking. Serve the shrimp and sausage mixture over the creamy grits, garnished with green onion tops and fresh parsley.