Ingredients

2 c chicken stock

1 c Yellow stone-ground cornmeal

1/4 c heavy cream

1 T butter

salt & pepper to taste

2 teas olive oil

1 white or sweet onion, minced

3 garlic cloves, minced

6 oz Andouille sausage, chunked or sliced

1 green bell, diced

1 T flour

2 c chicken stock

1 bay leaf

3/4 teas Cajun seasoning

1# shrimp, peeled & deveined

1 green onion, chopped

chopped parsley or cilantro as garnish

Preparation

GRITS

  1. Put chicken stock in large saucepan or dutch oven over medium heat & bring to boil
  2. Slowly whisk in the cornmeal and stir for 25-30 minutes over low to med heat
  3. Remove from heat, stir in cream & butter with freshly ground pepper

SHRIMP

  1. Add olive oil into pre-heated saute pan
  2. Add onion and stir until soft.
  3. Add garlic, stir 10 seconds; immediately add sausage and cook until fat renders & sausage starts to brown
  4. Sprinkle flour in and stir to create a roux
  5. Add chicken stock & bay leaf
  6. Bring to a simmer, add shrimp and poach until done
  7. Serve shrimp & gravy over grits; garnish with parsley or cilantro