Shrimp and Grits with Andouille Sausage

Yield: Serves 4–6
Chef: Executive Chef Brian Streeter

Ingredients

2 – 2½ C. chicken broth
1½ C. milk
2 tsp. kosher salt
1 C. stone-ground grits
1 C. grated Pt. Reyes Farmstead Toma cheese
¼ C. grated Parmesan Reggiano cheese
8 oz. andouille sausage, small dice
3 Tbsp. vegetable oil
1 small onion, minced
1 stalk celery, minced
2 cloves garlic, minced
1 jalapeño, minced
2 Tbsp. all-purpose flour
2 C. chicken stock
½ tsp. paprika
Pinch cayenne
½ tsp. fresh thyme, picked
1 bay leaf
2 lbs. medium shrimp, peeled and de-veined
½ C. chopped green onion

Preparation

Place 2 cups chicken broth, the milk and salt in a medium-size saucepan. Bring to a simmer and whisk in the grits. Bring back to a simmer and turn the heat to low. Continue stirring occasionally until done, approximately 1 – 1 ½ hours until grits are tender. Stir in the cheeses and if necessary adjust the consistency with a little more chicken broth or water until creamy.

To make the gravy, heat a wide-bottom saucepan over high heat and sauté the andouille sausage in the 2 Tbsp. of vegetable oil until crisp. Add the onion, celery, garlic and jalapeño and continue cooking until the vegetables are tender. Sprinkle the flour over the top and stir to evenly coat. Whisk in the chicken broth and bring to a simmer. Add the paprika, cayenne, thyme and bay leaf. Slowly simmer for 15 minutes to combine the flavors and to thicken to a light sauce-like consistency.

To serve, heat a wide-bottom pan over high heat. Add the remaining tablespoon of oil to the pan and sauté the shrimp until pink. Remove from the heat and add the andouille sausage gravy and chopped green onions. Spoon the grits into warm bowls and top with the shrimp and sausage mixture.

Enjoy with a glass of Cakebread Cellars Chardonnay Reserve.