Spicy Shrimp and Grits with Andouille Sausage

Let me start this my saying I don't even really like shrimp (it's a texture thing),  but I love this shrimp and grits recipe.  It is adapted from a recipe from Emeril Lagasse. It uses his special mixture of seasonings that he calls Essence.  The recipe for Essence is at the bottom of this page.  I made my Cheese and Scallion Muffins to go with this.   

Ingredients for Grits:
4 cups water
1 1/2 teaspoon salt 
1 1/2 cups stone ground or old fashioned grits
2 cups milk
1 cup heavy cream
8 tablespoon butter (yes 8, this is a "splurge" meal)
pepper to taste

Ingredients for Shrimp and Sausage Sauce:
1 pound medium shrimp, peeled and deveined
2 1/2 tablespoons Essence (recipe follows)
1/2 teaspoons salt
8 ounces andouille sausage
1 tablespoon olive oil
1 cup chopped yellow onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
1 1/4 cup chicken broth
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley

(This is obviously not all the ingredients, just the chopped veggies needed)

1) For the grits: In a large sauce pan, bring water to a boil. Add the salt and the grits and stir to combine. Let thicken for about 2 minutes, then add the milk, cream, and butter and return to a boil.  Then reduce heat to a simmer, cover and cook for 45 minutes to an hour, until smooth and creamy.  Taste and season with salt and pepper. (While waiting on grits, go ahead and start getting your stuff ready for the shrimp and sausage)

2) Season the shrimp with 1/2 tablespoon of the Essence and 1/2 teaspoon of salt.  Chop up the sausage.  Heat a pan over medium-high heat and sear the sausage, cooking about 3 minutes.  remove the sausage from the pan and set aside.  Next add the shrimp to the pan and cook for 2-3minutes. Remove the shrimp from the pan and set aside.

3) Add the olive oil to the pan and allow it to get hot.  Add the bell peppers and onions to the pan and sauté for about 3 minutes, or until soft.  Then add the other 2 Tablespoons of the Essence and mix well.  Next add the garlic and cook about 1 minute.  Add the chicken broth to the pan and cook about 5 minutes, until the liquid slightly reduces.  

4)  Stir in the cream, green onions, and parsley into the sauce.  Then add the shrimp and andouille sausage back to the pan. Return to a simmer, then reduce heat to low and cook until the liquid reduces slightly. Serve over grits.

Enjoy!


Recipe for Essence:
* This makes a lot of seasoning.  We save it and use it to season many things. (We emptied out one of our spices we never really use on our spice rack and filled it with the Essence)

Ingredients for Essence:
 1 1/4 tablespoons paprika
1 tablespoon salt
1 tablespoon garlic powder
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon onion powder
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme

Combine all ingredients thoroughly and store in container.