A journey of food and music with family and friends
Spicy Gulf Shrimp Gravy, Andouille Sausage and Grits Recipe
Spicy Gulf Shrimp Gravy, Andouille Sausage and Grits recipe is a delicious entrée to serve your love. Also perfect to pair with a chilled white wine on a hot day. In addition, gravy recipe works well to make ahead for serving later. Delicious dish to serve for a dinner party or family meal. Easy way to make your Gulf shrimp disappear.
Of course, living near the Gulf Coast with easy access to fresh seafood will spoil you for more than one reason. Being able to buy fresh shrimp, crawfish and fresh catch fish is a luxury I adore. If your landlocked and not as fortunate, most seafood markets will ship fresh or frozen seafood overnight. Trust me it is totally worth it.
Surprisingly, I have never cooked shrimp and grits. Yet I thought that it would be easy based on my love and familiarity with the ingredients. What could go wrong with shrimp, butter, seasonings, shrimp stock, garlic and grits? Plus my grits were specially sourced from my Rural Alabama Trip To Inspire.
How to cook Spicy Gulf Shrimp Gravy, Andouille Sausage and Grits
As a rule, growing up Southern you learn about grits early. Since I am always trying to cut carbs I rarely cook grits. It is important for me to save carbohydrate allowance for my obsession, potato chips, Doritos, chili cheese fritos, ZAPS etc. Thankfully, the grits package will provide instructions. You will only need to read and follow directions.
All in all gravy requires more skill but you will manage it well. Spicy Gulf Shrimp Gravy, Andouille Sausage and Grits Recipe is easy to cook. At the same time, the hardest part of this recipe is peeling shrimp and making stock. Great idea to recruit your man for peeling shrimp while you chop vegetables. Bribe him with a glass of wine or two if you must. Trust me it is totally worth it.
Using a large stock pot and bowl, peel shrimp. Add shrimp heads and peelings into stock pot and shrimp to bowl. Continue until through. Cover shrimp with saran and add to refrigerate.
Cover shrimp peelings (heads and tails) with water. Add in onion skins, celery ends to stock pot and seafood boil. Turn on exhaust fan while cooking to assist with removing odors while making stock. Set timer and cook on high heat for 30 minutes. In another stock pot, start making your grits per the directions.
When stock timer dings, remove from heat. Place a large strainer over saucepan and strain stock. Toss shrimp peelings.
This stock is the essence of any seafood dish. Homemade stock will make your dish sing compared to grocery store stocks. You will have extra and it is precious. Once cool add to ziplock bags. Using marker label.
In nonstick pan, turn on medium heat and add andouille sausage. Cook until done and remove from heat. With spatula remove sausage and place on paper towels.
Use same nonstick pan and leave in oil from sausage. Turn on medium low heat, add in onions, celery, and cook for 10 minutes. Add in garlic and cook until all is tender. Stir as needed.
Add in butter and flour and blend in well while stirring constantly. Cook on medium heat until bubbly.
Add in broth and continue stirring. Stir in salt, pepper and cayenne. Cook for 15 minutes as sauce begins to thicken.
Add in peeled shrimp and cook until all shrimp are pink. Do not overcook. Cover with lid and remove from heat.
Once the grits are ready to serve it is time to continue gravy. Add in half and half, cook on medium low heat for a couple of minutes to heat cream and blend flavors. Taste gravy and adjust seasonings as needed. Using a large spoon scoop grits into a bowl. Add a large scoop of gravy on top of grits. Serve hot.
Cook according to package directions.
Lagniappe: Serve Shrimp & grits with a salad and toasty French bread. This will also work for a larger crowd as an appetizer.
I have a love affair with food, entertaining, travel and music. www.diningwithmimi.com is a vehicle for me to share my journey of food, travel and music. Traveling allows exposure to all types of foods and flavors. I have learned to cook by being hungry, curious and willing to fail. Food is another form of art and creative expression. Join me on my journey.
Copyright 2016-2019 by Mimi
View all posts by Mimi