There’s nothing as Southern as shrimp and grits. My Creole Shrimp and Cheese Grits with Andouille Sausage is as Southern as you can get!
I love this dish so much and it’s really a quick eat. You can make shrimp and grits, chicken and grits, but my favorite is andouille sausage and grits.
If you can’t find andouille sausage any smokey sausage would work.
The secret key to this recipe is to take your time stirring those grits. You need the grits to pop open and that only happens by stirring low and slow.
Grit making is an art form. Regardless if you use quick cooking grits or old fashioned long cooking grits, BOTH grits need to be cooked low and slow.
I know the quick cooking box says 5 minutes but people, they lie, lol! Please don’t serve grits after five minutes because they will be, well gritty, and not in a good way.
Also, season that grit water otherwise you will spend all day trying to get flavor into already cooked grits.
Well, that’s today’s grit lesson.
Look at how good this dish looks and it takes less than 30 minutes to prepare.