Cajun Shrimp and Grits
 
1lb                    Shrimp (peeled and deveined)
4 slices             Bacon
1 13oz              Andouille Sausage
2 Tbsps            All-purpose Flour
1 Cup               Bob’s Red Mill Corn Grits
1 Tbsp             Minced Garlic
1 Cup               Mild Cheddar Cheese
2 Cups             Seafood Stock
4 Cups             Water
2 Cups             Milk
¼ Cup             Heavy Cream
2 Tbsps           Butter
1/2 Cup .         Onion
2                       Green Onions
1 tsp                 Black Pepper
2 tsps               Salt
1 tsp                 Cajun Seasoning
 
 Add 1 tsp of salt to water then bring to a light boil.   Whisk in the grits then bring to a boil.  Add the heavy cream and milk then allow the grits to cook on medium heat for 15 minutes stirring frequently.  After 15 minutes turn off the heat and allow grits to sit for 5 minutes.  After 5 minutes add the cheese.
 
In a frying pan fry the bacon for 5 minutes.  Remove the bacon from the pan and set aside.  Cook the sausage for 3 minutes. Remove the sausage from the pan and set aside.  Now sauté the onion for 1 minute then add the garlic.  Melt the butter then stir in the flour until it is just browned.   Pour in the seafood stock and bring to a light boil.  Now return the bacon and sausage to the pan.  Add the shrimp and cook for 2 minutes.  Season with the Cajun seasoning, salt and pepper.  Finally add the green onion then simmer for approximately 2 minutes before serving.   ​​