Huntsville Living Winter 2021 | Page 11

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HUNTSVILLE LIVING | WINTER 2021 | 11
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Twist on a Cajun staple

Try this unique spin on the classic shrimp and grits RECIPE & PHOTOS BY REBECCA LOZANO

SHRIMP AND SAUSAGE OVER
SMOKED GOUDA GRITS Serving Size : 4 ( 1.5 cups each )
14 oz . Andouille or Cajun Sausage 1 lb . Large Shrimp ( peeled and deveined ) 1 cup Yellow Onion ( finely chopped ) ½ cup Red Bell Pepper ( finely chopped ) ½ cup Green Bell Pepper ( finely chopped ) 1 tbl . Minced Garlic ( we ’ re garlic lovers ) 2 tbl . Green Onion ( finely chopped ) 2 tbl . Parsely ( minced ) 3 tsp . Cajun Seasoning 1 tbl . Olive Oil 1-½ cups Low Sodium Chicken Broth ¼ cup Heavy Cream FOR GRITS 6 cups Water 1-½ cups Quick Grits ½ cup Heavy Cream 2 cups Smoked Gouda FOR OKRA 1 cup Okra ( cut and frozen ) ½ cup Flour ½ cup Cornmeal ( fine ) 1 Egg ( scrambled ) 1 tsp . Cajun seasoning Vegetable oil
RECIPE Prep all of your ingredients before beginning to cook . This will make the process not only easier , but a lot more enjoyable .
After de-veining the shrimp , season it with ( Cajun seasoning ). Heat a Dutch oven or large sauté pan over medium to high heat . Sear the Andouille sausage for about 5-7 minutes , or until a nice brown crust has formed . Remove the Andouille sausage to a cooling rack or paper towel lined plate . The goal is to keep the sausage crispy . Keep all rendered fat in the pan . Add the seasoned shrimp and cook to a light pink , only 2-3 minutes . You want to avoid overcooking since you will add it to the sauce later .
After removing the shrimp , add olive oil to the same pan , and sauté onions and bell peppers until soft , about 3-5 minutes . Add garlic and immediately begin stirring to avoid burning . Then add ( Cajun seasoning ) and stir well for 1 minute . Pour chicken broth and use your spatula or wooden spoon to scrape the bits from the bottom of the pan . This will bring out flavors from the andouille sausage and shrimp . Cook and reduce slightly for about 5-7 minutes .
Pour the cream and stir in the flat leaf parsley and green onions . Return the sausage and shrimp to the pan and simmer it slowly for about 5 minutes , until it ’ s slightly reduced . Taste it before seasoning it with salt and pepper , if needed . Serve over smoked Gouda grits .
GRITS
In a large , heavy saucepan bring the water to a boil . Add a generous teaspoon of salt to the water and slowly add grits while stirring with a whisk . Continue to stir until grits thicken . Add cheese , milk , cream and butter and return to a boil . Reduce heat to a nice simmer , cover the saucepan and cook for 15 minutes until grits are tender , smooth and creamy . Be sure to stir every 5 minutes , so grits don ’ t stick to the bottom of the pan . Keep covered and warm until ready to serve .
OKRA GARNISH
Season both your flour and cornmeal with salt and pepper . Dip okra in flour , then egg , then cornmeal . Place okra in heated oil and fry on medium heat until golden brown . Stir occasionally so all sides are browned .
Serve Shrimp and Andouille over grits and garnish with fried okra and flat leaf parsley .
HUNTSVILLE LIVING | WINTER 2021 | 11