1 lb. medium shrimp, peeled and de-veined
Blue Moon Cajun seasoning
Salt and pepper
1 lb. Hickory Nut Gap Andouille sausage, sliced ¼” thick
2 tbsp. olive or coconut oil
1 cup finely chopped onion
½ cup finely chopped red bell pepper
½ cup finely chopped green bell pepper
1 tsp. minced garlic
1½ cups chicken broth or canned, low-sodium chicken stock
¼ cup heavy cream
2 tbsp. finely chopped green onions
2 tbsp. minced parsley
Season the shrimp with Blue Moon Cajun Seasoning, salt and pepper. Heat a large, heavy sauté pan over medium-high heat with 1 tablespoon of the oil; sear the sausage, cooking for about 3 minutes. Remove to a plate, and add the shrimp to the pan. Cook shrimp for 2-3 minutes until just pink. Heat the other tablespoon of oil, and add the onion and bell peppers to the pan. Cook approximately 3 minutes or until soft. Add 2 tablespoons Blue Moon Cajun Seasoning to the pan, stirring well. Add the garlic, and cook 1 minute. Add the chicken broth and cook until reduced slightly (about 5 minutes).
Stir the cream, green onions and parsley into the sauce and return to a simmer. Continue to cook until reduced slightly. Add the shrimp and sausage back the pan to warm. Stir well and season to taste with salt and pepper. Serve over grits (recipe below).
In a large, heavy sauce pan bring 4cups of liquid (water, milk, cream and or chicken broth) to a boil. Add 1 teaspoon salt, 1 cup stone-ground grits, and 2 tablespoons of butter; stir to combine. Return to a boil. Reduce heat to simmer, cover and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Season with salt and pepper. Keep warm until ready to serve.
Yield: 4 to 6 servings