Keyword: andouille sausage, bell pepper, cheese, creole, Feed the Band, grits, Kevin Ray Brost, shrimp, Southern Fellow
Stone Ground Grits Cheese Grits
1cupstone ground grits
1/2tspfreshly ground pepper
1/2tspfresh tyhmestems removed
20jumbo gulf shrimpdeveined
1 onionthinly sliced
2large bell peppersthinly sliced
1lbsandouille sausage1/2 inch slices
2slicesbaconcut 1/2 inch strips
1 1/2tspcreole seasoning
shredded sharp cheddergarnish
In a medium saucepan under medium-high heat bring the cream, chicken stock, salt, butter and pepper to a light boil.
Add the grits, stir with whisk and reduce to low. Let simmer for for 18 minutes with lid on and stirring occasionally.
Add the remaining ingredients and cook for another 2 minutes. Remove from heat.
Using a cast iron skillet under medium heat brown the bacon. Once brown reserve the bacon pieces and leave the grease in the skillet.
Add the sausage, brown and reserve the sausage slices.
Toss the cleaned shrimp in 1 tsp creole seasoning.
Add the onions, bell pepper, garlic, and 1/2 tsp of creole seasoning. Cook until the the onions start to clear and all the brown goodness starts to stick to the onions and peppers. Takes about 30 seconds.
Add the shrimp and then the bourbon. Cook until the center is no longer clear, but white. This will take about a 30 seconds to a minute.
add the sausage back to the shrimp.
Plate using the grits as your base and adding the shrimp mixture on top. Garnish with the bacon, green onion, cheddar and dust lightly with paprika.