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shrimp sausage green bell pepper onion pepper grits water milk cream cheese Cheddar cheese butter black pepper salt cayenne pepper garlic base
Viewed: 75 - Published at: 2 years agoIngredients
- 12 large raw, peeled and deveined shrimp
- 10 oz Andouille Sausage
- 1 large Green Bell Pepper
- 1 medium onion
- 1 jalapeno pepper (de-seeded)
- 4 cup Grits
- 8 cup water
- 1 cup milk
- 3/4 packages cream cheese
- 2 cup cheddar cheese
- 1/2 stick butter or margarine
- 2 tbsp Black pepper
- 2 tbsp sea salt
- 1/2 tsp cayenne pepper
- 2 tbsp Garlic powder
- 1 box Tony's Creole Base (etouffe' mix)
Method
- In a large stockpot bring grits and water to boil.
- Then turn to simmer
- Slice peppers and remove seeds.
- Then slice onion.
- Preheat skillet to medium high heat and add 2tbsp of olive oil
- Saute peppers and onion for 5-7 min.
- Then set them aside in a bowl.
- Add one tbsp of butter to preheated skillet and add shrimp and sliced sausage.
- Stirring as needed until shrimp is cooked through.
- Set aside in bowl.
- Prepare creole (etouffe') mix in skillet according to directions.
- Add a cup or so of the cream cheese to mix and the cup of milk
- Bring to light boil then add shrimp, sausage, peppers, and onions.
- Reduce heat to simmer.
- Add cayenne, garlic powder, and hot sauce if desired
- Once grits are done.
- Add as much butter as desired, cheddar cheese, and some of the cream cheese
- Then add the salt and black pepper ( consider paprika too) to the grits
- Once creole base has reached desired consistency remove from heat.
- Plate the grits and pour creole base over the top.
- Enjoy!
- And please post pictures!
