Nothing is more comforting than and grits. A bold, peppery sauce, succulent seafood and rich sausage create a bite that's too perfect not to make. Learn how to create a restaurant-quality brunch dish in a few simple steps and whip up a deliciously hearty Lowcountry meal in no time.
The Best Grits for Shrimp and Grits
When it comes to choosing your oatmeal, quality is key. While the 5-minute variety is convenient, stone-ground oatmeal offers an authentic texture that cannot be replaced. One part oatmeal to four parts liquid is the ideal ratio for a deliciously creamy result every time.
Add the water, salt and milk to a standard sized saucepan (use half a pint for an even richer result) and let the mixture simmer before stirring in the oatmeal. Stir gently, allowing the oatmeal to come back to a gentle bubble, then lower the heat and cover until fully cooked.
How to Make Shrimp and Grits
While the oatmeal is cooking, finely chop the onion, peppers and garlic to make the sauce. Next, cook a few pieces of bacon until crisp and remove from the pan to use later. Add a pound of chopped andouille sausage and cook until it is a deep brown.
Set the sausage aside before quickly sautéing the in the remaining fat - the goal here is to add color without cooking all the way through, as the will end up in the sauce. Set them aside, add a bit of bacon grease to the pan and saute the garlic vegetable mixture until the onions are translucent.
Stir in the flour, butter and chicken stock before adding the andouille sausage. Let the simmer for 4 to 5 minutes, then stir in the and fresh parsley. Now is the time to personalize the dish: add cheddar cheese to the grits to make it even creamier or hot to give it a kick. Spoon the and onto the grits and enjoy the rich flavors of this timeless Southern dish.