NEW ORLEANS INSPIRED SHRIMP & GRITS

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New Orleans Inspired Shrimp & Grits image

On a recent trip to New Orleans, my daughters and I had lunch at a sidewalk Cafe. We ordered shrimp and grits and holy cow, they were wonderful! The desk clerk at our hotel said that the Cafe was famous for this dish and was the best. I knew that I would very likely never get back to NOLA, so I decided that I needed to learn to make these and this is the recipe that I came up with. The Corn and Andouille Sausage Maque Choux (pronounced mock shoe) is what makes this dish so good. It's some work to make, but so, so worth the effort. I was able to come very close to the Cafe's recipe. Enjoy!

Provided by Elaine Bovender @Elaine55

Categories     Seafood

Number Of Ingredients 24

GRITS
1 1/2 cup(s) chicken broth
1 1/2 cup(s) whole milk
1/4 teaspoon(s) salt
3/4 cup(s) stone ground yellow grits
CORN AND ANDOUILLE SAUSAGE MAQUE CHOUX
1 tablespoon(s) bacon grease
1 medium red or green bell pepper, seeded and chopped
1 medium onion, minced fine
6 ounce(s) andouille sausage
1/2 teaspoon(s) minced garlic
1 medium tomato, chopped and seeded
2 can(s) whole kernel corn, drained,15.25 ounce size. you may also use about 5 ears fresh corn cut off the cob and the milk scraped out of the cob.
3/4 tablespoon(s) creole seasoning
1/2 teaspoon(s) salt
1/2 teaspoon(s) black pepper
1 teaspoon(s) sugar
1 tablespoon(s) all purpose flour
1/2 cup(s) heavy cream. you may add more by 1/4 cup increments as needed
SHRIMP
1 tablespoon(s) bacon grease
1/2 teaspoon(s) minced garlic
1 pound(s) jumbo shrimp, peeled and deveined
cajun seasoning to taste

Steps:

  • GRITS: Stir together milk, chicken broth and salt in a large sauce pan and bring to a boil. Slowly add grits while stirring constantly. When grits are thoroughly mixed, reduce heat to low and cover. Cook for about 30 minutes, stirring occasionally. When done, keep covered and set aside.
  • CORN AND ANDOUILLE SAUSAGE MAQUE CHOUX: While the grits are cooking, heat bacon grease in a large pan or Dutch oven with deep sides. When grease is very hot, add red bell pepper, onion and sausage. Cook until sausage is browned and pepper and onion are tender.
  • Add tomatoes and seasonings and cook until tomatoes are tender and then add the flour. Cook for about 5 minutes, stirring frequently.
  • Add corn and heavy cream. You may add more cream at this time, if necessary. Bring to a boil and cover. Reduce heat and simmer for about 10 to15 minutes until sauce has thickened. Remove from heat and set aside.
  • SHRIMP: Heat 1 tablespoon of bacon grease in a skillet. Add shrimp, minced garlic and seasonings and brown the shrimp on medium high heat until shrimp is browned and cooked through.
  • PLATE IT UP: In a dinner plate, spoon in some of the Maque Choux. Next, put some grits on top of the Maque Choux. Top with some of the grilled shrimp. Spoon more of the Maque Choux over the top and enjoy a taste of New Orleans!

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