BP's N'Orleans Shrimp n Grits

• 1 lb large shrimp, peeled, deveined
• 1 lb Andouille Sausage, sliced on the diagonal 1/2 inch
• 1 tbsp creole seasoning
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 stick stick of butter
• 2 tbsp extra virgin olive oil
• 2 stalks celery, chopped
• 1 jalapeno, diced
• 1 bell pepper, diced
• 1 small red onion, diced
• 3 clove garlic, minced
• 1 cup grits
• 1 cup water
• 1 cup milk
• 1 cup beef or chicken broth, low sodium + extra to thin grits as they cook
• 1 stick butter
• 1 1/2 cup grated sharp cheddar cheese
• 1 tsp Creole seasoning
• 1 tsp blk pepper
• 1 tsp garlic powder
• 1 tsp onion powder

1. In a large pot bring all liquids to boil, add butter and seasonings
2. Slowly stir in grits while whisking nonstop for about two minutes.
3. Reduce heat to low and cook grits, stirring occasionally for about 20 minutes.
4. Adding extra broth as needed to keep the grits thin.
5. Add cheese and whisk well, add more broth if needed.
6. To prepare the shrimp, peel and devein shrimp, season with all the spices and set aside.
7. In a large saute pan add butter and olive oil over medium high heat, add all the vegetables, except garlic and saute for 5 minutes, add garlic and saute 1 minute more.
8. Add andouille sausage and saute about 10-15 minutes, until browned.
9. Add shrimp and cook about 3-4 minutes are until no longer pink.
10. Serve on top of hot grits...yes sir!

shrimp, sausage, creole seasoning, garlic, onion, black pepper, thyme, paprika, butter, extra virgin olive oil, stalks celery, bell pepper, red onion, clove garlic, grits, water, milk, beef, butter, cheddar cheese, seasoning, pepper, garlic, onion

Taken from cookpad.com/us/recipes/359256-bps-norleans-shrimp-n-grits (may not work)