First, I need to apologize for the absence of my bloggingness – I did not have my priorities straight. Second, before I post this scrumptious update, I need to give big ups to allrecipes.com. This website has provided me with tons of information to expand my culinary attempts. Usually, when I get an idea, I visit this website to see if others dared the same recipe. With that being said – Here is one of my favorite soul-warming recipes with some Louisianan flare: Spicy shrimp and grits. Though we did not use authentic Andouille, we did use a medium heat sausage. The sausage was cooked in the skillet with about 1/4 cup of diced onion. The shrimp, green onion, green bell pepper, and minced garlic were all sautéed in the skillet. Cook the grits in chicken broth instead of water, add salt to taste(we prefer kosher or sea salt). After the meat and veggies are all sautéed(don’t over cook because this hangs out in the over for about 30-45 minutes) combine in 9×13 dish. The grits take about 20 minutes so I start them first and then the skillet stuff. That way everything is finished by the time the grits come off. Pour the grits in the baking dish with other ingredients and add 3/4 cup of Monterrey jack and cheddar mixture. Stir. Add another 1/4 cup of cheese over the top. Bake until cheese bubbles and slightly browns. ENJOY!!!
Adventures in Culinary Attempts 