Gluten Free Cajun Shrimp and Grits
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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- 1 ½ tsp cajun seasoning
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 6 oz gluten free andouille sausage, sliced into ¼-inch rounds
- 2 tbsp unsalted butter
- 1 medium green bell pepper, finely diced
- 2 stalks celery, finely diced
- 3 scallions, white and green parts separated, thinly sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tsp cornstarch
- 1 tsp hot sauce
- 1 tbsp fresh lemon juice
For the grits
- 4 cups water
- 1 cup stone-ground grits (not instant)
- 1 cup whole milk
- 2 tbsp unsalted butter
- ½ cup shredded cheddar cheese
- ¾ tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges (optional)
Instructions
- 1
In a large saucepan, bring 4 cups water to a boil over high heat. Whisk in the grits and salt, reduce the heat to low, and cook, stirring frequently with a wooden spoon, until the grits are thick and pull away from the sides of the pan, about 20–25 minutes.
- 2
Stir the milk and 2 tbsp butter into the grits and continue cooking over low heat, stirring, until the grits are creamy and smooth, about 5 more minutes. Remove from heat, stir in the cheddar cheese until melted, and season with additional salt to taste. Cover and keep warm.
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