Inspired by Kristen Chace’s Sweetest Obsession
Serves 4
Ingredients
Cheesy Grits
- 1 cup stone-ground grits
- 4 cups chicken broth (or water + broth mix)
- 1 cup whole milk or heavy cream
- 1½ cups sharp cheddar cheese (white or yellow)
- 2 tbsp butter
- Salt to taste
- Optional: pinch of garlic powder or white pepper
Shrimp & Sausage
- 1 lb large shrimp, peeled and deveined
- 8 oz andouille sausage, sliced
- 4 slices bacon, chopped
- 1 small onion, diced
- 1 bell pepper, diced (red or green works best)
- 3 cloves garlic, minced
- ½ tsp smoked paprika
- ¼ tsp cayenne (optional but recommended)
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- Black pepper to taste
- Juice of ½ lemon
- 1/4 cup chicken broth
Garnish
- Thai chili sauce (sweet heat style)
- Green onions, sliced
- Extra crispy bacon bits
Instructions
1. Make the Grits
- Bring chicken broth to a gentle boil.
- Slowly whisk in grits, reduce heat to low, and simmer 20–25 minutes, stirring often.
- Stir in milk/cream, butter, and cheese until smooth and creamy.
- Season lightly with salt and keep warm.
2. Build the Flavor Base
- In a large skillet, cook chopped bacon until crispy. Remove and set aside, leave the fat.
- Add andouille sausage to the bacon fat and brown well. Remove and set aside.
- In the same pan, sauté onion and bell pepper until soft and slightly caramelized.
- Add garlic, smoked paprika, cayenne, and black pepper. Stir for 30 seconds.
3. Shrimp & Sausage Combo
- Add shrimp to the pan and cook 1–2 minutes per side until just pink.
- Deglaze with chicken broth and lemon juice.
- Return sausage to the pan and let everything simmer 2–3 minutes until glossy and saucy.
- This pan sauce replaces the roux and keeps it lighter but still rich.
Assemble
- Spoon cheesy grits into bowls.
- Top with shrimp, sausage, peppers, and onions.
- Drizzle Thai chili sauce over the top.
- Finish with green onions and crispy bacon.
- Top with smoked gouda or smoked white cheddar for some extra razzle dazzle!