Uncle Pooh’s Shrimp, Sausage, And Grits

Ingredients

for 6 servings

3 cups whole milk

3 cups heavy cream

1 cup white corn grit

2 teaspoons salt, divided

1 teaspoon black pepper, divided

3 tablespoons unsalted butter

½ cup shredded cheddar cheese

2 tablespoons vegetable oil

1 medium white onion, minced

1 yellow bell pepper, diced

1 medium red bell pepper, diced

2 cloves garlic, minced

1 lb andouille sausage, sliced

1 pinch cayenne pepper, plus more to taste

1 cup chicken stock

1 lb large raw shrimp, peeled and deveined

1 pinch cayenne pepper, plus more to taste

scallion, sliced, for serving

Preparation

In a medium pot, stir together the milk and heavy cream over medium-high heat.

Bring to a boil.

Slowly whisk the grits into the pot. When mixture begins to bubble, reduce the heat to medium-low. Add 1 teaspoon salt and ½ teaspoon pepper.

Continue whisking the grits frequently for 10-15 minutes until mixture thickened.

Remove the grits from the heat. Add the butter and cheddar cheese, and whisk to incorporate. Set aside.

Heat the vegetable oil in a large skillet on medium-high heat.

Add the onions, peppers, and garlic. Sauté for 2 minutes until onions and peppers have softened.

Add the sausage. Cook until cooked through, about 5-7 minutes.

Slowly add the chicken stock. Stir until well-incorporated.

Add the shrimp. Cook until pink in color, about 3 minutes.

Add the cayenne, remaining teaspoon salt, and remaining ½ teaspoon black pepper. Add additional cayenne pepper, if desired.

Remove from the heat and spoon the sausage and shrimp mixture over the grits.

Sprinkle scallions on top, if desired.

Enjoy!