Rosie Makes Shrimp And Grits With Andouille Sausage.

 

  Lately, I've been having a hankerin' for shrimp and grits with andouille sausage.  I'm finally getting around to scratching that itch.

First, I'm making a shrimp stock to use in my sauce.

Second, I'll sear the andouille, start on the sauce, and cook the grits.

Finally, I'll toss my shrimp in a spicy seasoning mixture and sauté in browned butter before adding to the sauce and sausage mixture.

Shrimp Stock

2-3 cups shrimp shells

2 carrots

some celery on its last legs

1 small onion

2 garlic cloves

2-3 cayenne peppers

5 bay leaves  (I picked them off my tree, so these are fresh.  Use only 2 if you have dried. 

Kosher salt, to taste.

1 TB oil

Coarsely chop carrots, celery, onion, garlic, and cayenne.  Don't bother to peel anything.

Heat oil over medium heat and add in shrimp shells.  Cook shell until they turn slightly pink, squishing and stirring with a wooden spatula.  Add in rest of ingredients and continue cooking until vegetables are softened, about 5 minutes.  Add 5 cups of water, scraping up any goody bits in the bottom of the pan.  Bring to a boil, then reduce heat and barely simmer for about 20 minutes.  Adjust seasoning if needed.

Strain stock through cheesecloth and discard the solids.
Let cool and refrigerate until ready to use.

Coarse choppy.

Add the shrimp heads and shells to the hot oil.

Give it a squishy and stir.

Add in the rest of the ingredients and cook about 5 more minutes.

Add in 5 cups of water and scrape up the goody bits.  That's flavor.

Bare simmer for 20 minutes.

Pour through a cheesecloth-lined sieve and discard solids.

And shrimp stock is done.

On to the andouille and sauce.
I'm making this for 2 people so just adjust if you want more.
Also, the andouille came from Weeping Radish in Grandy.

Andouille Sausage and Sauce
1 TB olive oil
1 TB unsalted butter
1/2 cup sliced andouille sausage
1/2 cup chopped portobello mushrooms
1 cup sliced tomatoes
1/2 cup chopped onions
1/4 cup chopped red peppers
1 cup shrimp stock
Handful of spinach leaves
kosher salt and freshly ground pepper to taste

Heat olive oil and butter over medium heat.  Sauté andouille until lightly browned on both sides.  Add in mushrooms when you turn the sausages over and cook until sausage is lightly browned.   Then add tomatoes, onions, red peppers.  Cook over low heat, stirring about 5 minutes.  Add in shrimp stock and heat through at a low simmer.  Season to taste.  Stir in spinach, cover, and set aside.

  

Brown the portobellos and andouille.

Add in the onions, peppers, and tomatoes.

Cook the vegetables down a bit.


Then add in the shrimp stock.




Cover and let spinach wilt.  Keep warm.

Next I'm starting on the grits.

Grits
1 ¼ cups water, lightly Kosher salted
¼ cup grits (No instant grits please.  I prefer Lakeside grits.)
2 TB unsalted butter
1 TB heavy cream
Kosher salt to taste
Bring water to boil, whisk in grits, and turn heat to low.
Cook slowly for about 30 minutes, stirring occasionally.
Add in butter and cream.  Season to taste.

Lastly, I'm preparing the shrimp

Spicy Shrimp

Equal parts:

thyme

oregano

paprika

cayenne

onion powder

garlic powder

Combine spices well.

Toss shrimp in spice mixture.

I put a tablespoon of unsalted butter in the skillet over medium high heat.  When the butter started to brown, I added in a tablespoon of peanut oil.  Heat it, then add in shrimp.

These were small shrimp and cooked in about a minute.


Add the shrimp to the andouille and sauce.


I have sliced scallions and chopped parsley for toppings.

 To serve, pour the grits into a bowl and ladle the sauce and shrimp and andouille over top.
Sprinkle scallions and parsley.
And I dusted some creole seasoning around the edge of the bowl.

Enjoy!