Grits with Shrimp and Sausage

Ingredients

• 1 lb shrimp, peeled and deveined
• 8 oz andouille sausage
• 1 cup quick-cooking grits
• 4 cups chicken broth
• 1 cup water
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 medium yellow onion
• 1 celery stalk
• 1 green bell pepper
• 3 cloves garlic
• 14½ oz diced tomatoes
• 1 tsp Worcestershire sauce
• ½ tsp hot sauce (optional)
• ½ tsp smoked paprika
• 1 tsp Cajun seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp green onions, sliced (optional)

Steps

1. Prepare the grits: Bring 4 cups of chicken broth and 1 cup of water to a boil in a medium saucepan. Slowly whisk in the grits, reduce heat to low, cover, and cook for 5-7 minutes, stirring occasionally, until creamy and thick. Season with salt and pepper.
2. Cook the sausage: While grits cook, slice the andouille sausage into 1/2-inch thick rounds. Heat a large skillet over medium-high heat and cook the sausage until browned and crispy, about 5-7 minutes. Remove sausage and set aside, leaving rendered fat in the skillet.
3. Sauté vegetables: Add butter to the skillet. Dice the onion, celery, and green bell pepper. Add to the skillet and cook until softened, about 5-7 minutes. Mince the garlic and add to the skillet, cooking for another minute until fragrant.
4. Build the sauce: Stir in the flour and cook for 1 minute. Add the diced tomatoes (undrained), Worcestershire sauce, smoked paprika, Cajun seasoning, salt, pepper, and hot sauce (if using). Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken.
5. Cook the shrimp: Add the cooked sausage back to the skillet. Stir in the peeled and deveined shrimp and cook for 3-5 minutes, or until the shrimp are pink and opaque.
6. Serve: Divide the creamy grits among four bowls. Spoon the shrimp and sausage mixture generously over the grits. Garnish with sliced green onions if desired.