Ingredients:
- 3 cups chicken stock
- 3 cups whole milk
- 1 cup stone-ground grits
- 1 tablespoon olive oil
- 1 cup diced onion cut into small dice
- 1 cup diced celery cut into small dice
- 1 clove garlic minced
- 1 lb smoked Andouille sausage half finely diced, half sliced on the bias
- 2 tablespoons creole seasoning
- 1 lb shrimp 26/30 count, peeled and deveined
- 1/2 cup white wine
- 1 cup half and half
- 3 tablespoons unsalted butter
- 3/4 cup aged cheddar cheese shredded
- Kosher salt
- Freshly ground black pepper
- Minced chives for serving
Directions:
- In a medium saucepan, combine the chicken stock and milk, and bring to a simmer over low heat. Stir in the grits and let it cook, stirring occasionally, until the grits has thickened into a pudding like consistency, about 20-30 minutes.
- As the grits cook, heat the olive oil in a deep-sided saute pan over medium low heat. Cook the onion, celery, and garlic until the onions are translucent, about 5 minutes.
- Add the smoked andouille sausage. When the sausages have browned, stir in the creole seasoning and cook for 30 seconds, then add the shrimp and a pinch of salt, stirring well.
- Deglaze the pan with white wine, then slowly stir in the half and half and butter. Cook a few more minutes until the shrimp is fully cooked and the sauce is creamy.
- Finish the grits by stirring in the cheddar cheese and seasoning with salt and pepper.
- To serve, place the grits in a bowl, and top with the shrimp, sausage and sauce. Garnish with chives. Serve immediately.
