Ingredients
3cupswhole milk
3cupsheavy cream
1cupwhite corn grit
2tspsalt,divided
1tspblack pepper,divided
3tbspbutter,unsalted
½cupcheddar cheese,shredded
2tbspvegetable oil
1medium white onion,minced
1yellow bell pepper,diced
1medium red bell pepper,diced
2clovesgarlic,minced
1lbandouille sausage,sliced
1pinchcayenne pepper,plus more to taste
1cupchicken stock
1lblarge raw shrimp,peeled, deveined
1pinchcayenne pepper,plus more to taste
scallion,sliced, for serving, optional
Preparation
In a medium pot, stir together the milk and heavy cream over medium-high heat.
Bring to a boil.
Slowly whisk the grits into the pot. When the mixture begins to bubble, reduce the heat to medium-low.
Add 1 teaspoon of salt and ½ teaspoon pepper.
Continue whisking the grits frequently for 10 to 15 minutes until the mixture thickened.
Remove the grits from the heat. Add the butter and cheddar cheese, and whisk to incorporate. Set aside.
Heat the vegetable oil in a large skillet on medium-high heat.
Add the onions, peppers, and garlic. Sauté for 2 minutes until the onions and peppers have softened.
Add the sausage. Cook for about 5 to 7 minutes until cooked through.
Slowly add the chicken stock. Stir until well-incorporated.
Add the shrimp. Cook for about 3 minutes until pink in color.
Add the cayenne, the remaining 1 teaspoon of salt, and the remaining ½ teaspoon of black pepper.
Add additional cayenne pepper, if desired.
Remove from the heat and spoon the sausage and shrimp mixture over the grits.
Sprinkle scallions on top, if desired.
Enjoy!
