Read More: 35+ Quick and Easy To Follow Dinner Ideas Your Family Will Surely Love
Grits:
Quick cooking grits Water Milk Butter Salt and pepper Cheese
Sauce:
Butter Minced garlic San Marzano tomatoes Creole seasoning (may substitute cajun seasoning) Paprika
Seasoned Shrimp and Sausage:
Butter Minced garlic Paprika Chili powder Andouille smoked sausage – cut into 1 inch slices Uncooked large shrimp Frozen corn (yellow corn or white corn will work)
Cook the grits
Allow 30 minutes for this step. Bring the water, milk, butter, and salt to a boil in a large pot. Then, slowly pour the grits into the pot while whisking. Cover and cook the grits for 25-30 minutes, stirring every 4 or 5 minutes. Make sure to scrape the bottom of the pot. When the grits are creamy, remove from heat and stir in cheese. Add salt and pepper to taste.
Prepare the sauce
Melt the butter in a large saucepan or skillet over medium heat. Add garlic and sauté until it turns a golden brown. Add the canned tomatoes, creole, and paprika. Stir and mash the tomatoes with a wooden spoon. Cover and simmer for 10 minutes stirring occasionally. Tip: Leave the wooden spoon in the pan so it props the lid up a little. This prevents the sauce from splattering while still allowing the sauce to thicken.
Saute the shrimp and sausage
Melt the remaining 2 tablespoons of butter in a separate large fry pan or skillet. Add garlic, paprika, chili powder, sliced sausage, shrimp and corn. Cook over medium heat until shrimp is pink and cooked through.
Combine and serve
Spoon a cup of grits into 4 bowls, making a shallow well in the middle of the grits. Divide the sauce and pour it into the middle of the grits in each bowl. Top each bowl with shrimp and sausage. For garnish, sprinkle on some chopped parsley or green onions.
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