Instructions
Cheese Grits
Bring 4 cups water to a boil over high heat. Add salt to the water and stir in grits. Lower heat to medium-low and simmer until cooked, stirring frequently. Refer to package for cooking time. Slow cook take about 15-20 minutes, quick cook about 5 minutes.
Remove from heat and stir in cheese and butter. If grits thicken too much while preparing shrimp, you can stir a little additional water into the grits.
Shrimp Mixture
Season the shrimp with salt, pepper and 1 tsp of the Creole seasoning.
Add 2 Tbsp of the butter to a skillet over medium high heat. Cook shrimp about 2 minutes per side, until they are pink and opaque. Remove to a plate.
Add the sausage to the skillet and cook until browned on both sides. Remove to plate.
Add the remaining butter, along with onion, bell pepper and celery. Sauté until softened.
Add in garlic, flour and remaining Creole seasoning. Stir until it is combined well.
Gradually add in chicken broth, continuously stirring. Bring to a low boil, reduce heat, and simmer 10-15 minutes.
Taste gravy and add additional salt and pepper, if desired. Stir back in the shrimp and sausage, along with cream.
Cook everything together for a minute or two, then serve over grits.
Notes
For creamier grits, replace half of the water with milk.
Stir grits frequently to avoid clumping. No one wants lumpy grits.
If the grits become too thick (which they can do after sitting), just stir in more water.
Use wild caught shrimp if you can find them, they are mush tastier than farm raised.
Be sure to devein the shrimp.
Store any leftovers separately, as they have different shelf lives. The shrimp mixture can refrigerate in an airtight container for a couple of days. The leftover grits last well up to five days in the fridge.
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