Recipe and photography by Isis Heuser with Chew on This blog.

Ingredients

Grits

• 2 cups chicken stock
• 1 tsp Cajun seasoning
• 1/2 cup quick grits
• 2 tbsp butter
• 1/4 cup cream
• 1 cup shredded cheese

Cajun Shrimp and Sausage

• 1 pound shrimp, deveined and tails off
• Olive oil
• 1 tbsp Cajun seasoning
• 1 package Mountain View Meats Cajun Andouille Sausage, sliced
• 1 tbsp butter
• 1 cup chopped bell pepper
• 1 cup chopped onion
• 4 cloves garlic, minced
• 1 tsp Cajun seasoning
• 1/2 cup chicken stock
• 2 tbsp heavy cream

Instructions

Grits

1. Bring chicken stock and Cajun seasoning to a boil in medium saucepan
2. Reduce heat to low, add the grits and whisk about 5 min, until creamy
3. Stir in butter, heavy cream and shredded cheese
4. Remove from heat and cover to keep grits warm

Cajun Shrimp and Sausage

1. Toss shrimp with some olive oil and 1 tbsp Cajun seasoning, set aside
2. Heat a large skillet over med-high heat and add about a tablespoon of olive oil
3. Add the sliced andouille sausage to the pan and cook until golden brown
4. Remove sausage from pan and set aside
5. Add the shrimp to the pan and cook through
6. Remove from pan and set aside
7. Add a tbsp of butter to the pan
8. Add the bell pepper and onion and cook, stirring occasionally, until softened
9. Stir in the garlic
10. Add 1 tsp Cajun seasoning and chicken stock
11. Cook and stir until slightly reduced
12. Add the heavy cream and stir to combine
13. Return the sausage and shrimp to pan and toss together
14. Serve with the grits, garnished with green onions
15. Enjoy!