Spicy Gulf Shrimp Gravy, Andouille Sausage and Grits Recipe
A full flavored shrimp gravy made with homemade stock served on a bed of grits.
Servings Prep Time
6People 40Minutes
Cook Time
60Minutes
Servings Prep Time
6People 40Minutes
Cook Time
60Minutes
Ingredients
Stock and Shrimp Gravy
Grits
Instructions
Shrimp Stock and Gravy
  1. 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.
  2. 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.
  3. When stock timer dings, remove from heat. Place a large strainer over saucepan and strain stock. Toss shrimp peelings.
  4. 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.
  5. 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.
  6. 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.
  7. Add in butter and flour and blend in well while stirring constantly. Cook on medium heat until bubbly.
  8. Add in broth and continue stirring. Stir in salt, pepper and cayenne. Cook for 15 minutes as sauce begins to thicken.
  9. Add in peeled shrimp and cook until all shrimp are pink. Do not overcook. Cover with lid and remove from heat.
  10. 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.
Grits
  1. Cook according to package directions.
  2. Lagniappe: Serve Shrimp & grits with a salad and toasty French bread. This will also work for a larger crowd as an appetizer.

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