Spicy One-Pot Cajun Shrimp and Grits

Ingredients

• 4 cups chicken broth
• 1 cup stone-ground grits
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons unsalted butter, divided
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 4 ounces andouille sausage, sliced into half-moons
• 1/2 cup chicken broth, for deglazing
• 1 tablespoon fresh lemon juice
• 2 tablespoons sliced green onions
• 0 salt, to taste
• 0 black pepper, to taste

Method

1. 1

   Pat the shrimp dry and toss with the Cajun seasoning in a bowl until evenly coated. Set aside.

2. 2

   In a 6-quart saucepan, bring the chicken broth to a boil over high heat.

   5:00 · Bring broth to boil
3. 3

   Whisk in the grits, reduce heat to low, cover, and simmer, stirring occasionally, until thickened and tender.

   20:00 · Simmer grits
4. 4

   Stir the shredded cheddar and 1 tablespoon of butter into the cooked grits until melted and smooth. Season with salt and pepper to taste, cover, and keep warm.

5. 5

   Heat the olive oil in a 9-inch skillet over medium-high heat. Add the andouille sausage and cook, stirring occasionally, until browned.

   4:00 · Brown sausage
6. 6

   Push the sausage to the side of the skillet, add the seasoned shrimp in a single layer, and sear until opaque and lightly charred on both sides.

   3:00 · Sear shrimp
7. 7

   Add the garlic and remaining 1 tablespoon of butter to the skillet, stirring until fragrant.

   0:45 · Cook garlic
8. 8

   Pour in the 1/2 cup chicken broth and lemon juice, scraping up any browned bits, and simmer until slightly reduced into a light sauce.

   2:00 · Reduce sauce
9. 9

   Spoon the warm cheddar grits into bowls and top with the shrimp, sausage, and pan sauce. Garnish with sliced green onions and serve immediately.