Delicious Smoked Sausage, Shrimp & Grits Recipe.
The best smoked sausage, shrimp, and grits recipe that you will find! This recipe is a definite winner & a family pleaser.
Ingredients
Cheese Grits (4 Servings):
- 1 cup Grits
- 4 Cups Swanson Chicken Broth
- Black Pepper (For taste)
- Splash of Half & Half
- ½ to 1 cup Smoked Gouda Cheese
- ½ to 1 cup Cheddar cheese
Tip: You do not need salt for the grits- Chicken broth has salt & you don’t want your grits to be salty.
Tip: *Adjust the amount of cheese based on your preference
- Andouille Smoked sausage
- 5 slices Bacon
- 1 Ib Shrimp
- 1 tsp Old Bay Garlic & Herb seasoning
- ½ tsp Tony Chachere Creole Seasoning
- 2 tsps. Dash Lemon Pepper Seasoning
- 1 Lemon
- 1 cup Chicken broth
- ½ cup green onion
- 1 Red Bell Pepper (diced)
Instructions
Cheese Grits:
- On medium high heat add the chicken broth to a pot and allow the chicken broth to come to a boil.
- Once the broth has come to a boil, whisk in the grits.
- Consistently stir the grits to prevent the grits from sticking to the bottom of the pan and burning.
- *If the grits start to pop too much, place a lid on the pot and lower the heat.
- The grits will begin to thicken up as they continue to cook
- Once the grits have thickened up to your liking- add the butter, a splash of half & half and stir.
- When the grits are almost done, add the smoked Gouda & cheddar cheese. Allow the cheese to melt & stir consistently.
Smoked Sausage, Bacon, & Shrimp
- Clean & devein the shrimp.
- Season the shrimp with the lemon pepper seasoning, creole seasoning, and the old bay garlic & Herb seasoning.
- Mix the spices and shrimp together, then set to the side.
- On medium high heat in a skillet, add the slices of bacon and cook the bacon according to package instructions.
- Once the bacon is done, remove the bacon from the pan and drain on paper towel.
- In the same pan, add your chopped pieces of Andouille Smoked Sausage and allow it to fully cook.
- Once the sausage is done, remove it from the pan and drain on paper towel.
- On medium high heat in a clean skillet, add some butter and allow it to melt.
- Add the sliced red bell peppers and sauté for 2 to 4 minutes.
- Add the seasoned shrimp and cook the shrimp for about 3 to 4 minutes. Be sure to flip the shrimp halfway through cooking time.
- Once the shrimp is opaque, it should be done.
- Squeeze fresh lemon juice over the shrimp.
- Then, add a little chicken broth and green onion to the skillet.
- Note: You may add a little of Dash Lemon Pepper Seasoning to your sauce.
- Allow the chicken broth to come to a slight boil, then lower the heat and stir.
- Be sure to coat the shrimp with the sauce.
- Add the grits into serving bowls.
- Add the shrimp & sauce over the grits.
- Add the crumbled bacon and smoked sausage on top
- Garnish with parsley & serve immediately.