American Shrimp and Grits with Andouille Sausage

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 cup sharp cheddar cheese, shredded
• 2 tablespoons butter
• 1 pound large shrimp, peeled and deveined
• 6 ounces andouille sausage, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup chicken broth
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon Cajun seasoning
• 2 tablespoons parsley, chopped

Method

1. 01
   In a medium saucepan, bring water to a boil. Slowly whisk in the grits and reduce heat to low. Cover and cook, stirring occasionally, until thickened, about 15-20 minutes.
2. 02
   Stir in shredded cheddar cheese and butter into the grits until melted and smooth. Season with salt and pepper to taste. Keep warm.
3. 03
   In a large skillet, heat olive oil over medium-high heat. Add sliced andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
4. 04
   In the same skillet, add garlic and sauté for about 1 minute until fragrant. Add shrimp and cook until they start to turn pink, about 2-3 minutes.
5. 05
   Add chicken broth, lemon juice, and Cajun seasoning to the skillet. Return sausage to the pan and simmer for another 2-3 minutes until the shrimp are fully cooked.
6. 06
   Serve the shrimp and sausage mixture over the warm cheesy grits. Garnish with chopped parsley and additional lemon wedges if desired.