Ingredients needed:
1lb Shrimp (medium)
7 oz of Andouille sausage (pork or chicken, up to you)
2 stalks of celery
1 Onion
1 Red bell pepper
1 Green pepper
Scallions
Grits
Plain greek yogurt
Chicken stock (or water)
Seasoning blend:
A generous pinch of salt, pepper, garlic powder, onion powder, paprika, cayenne pepper (just a dash or three)
Instructions:
Clean, peel, and de-shell shrimp, then season with seasoning blend listed above, let marinate
Sauté diced onion, bell peppers, and celery in olive oil, salt and pepper until softened and onions are translucent
Stir in andouille sausage (sliced on a bias)
Lastly (MUST be last) add shrimp and cook until just pink (done)
I add in a little bit of stock and a few dashes of hot sauce at the end, but it’s not a must unless you need a bit more liquid or if you feel led :)
Instructions for Grits:
Follow instructions on the box, but substitute chicken stock for water
Season with salt and pepper
Once done, stir in 2 T of plain greek yogurt
Stir in 1/2 cup of cheese of your liking (I like Monterey Jack or Vermont Cheddar)
Enjoy!
