Cajun Shrimp & Grits

Slice the andouille sausage into 1/4-inch coins. Remove the shrimp from the bag, rinse with cold water, then pat dry. Season the shrimp with the Cajun seasoning. Slice the green onions and set aside until plating.

Place the small pot on low heat and add 2–3 tablespoons of water. Add the corn grits and stir well. Put the lid on and simmer for 5–8 minutes, stirring often. Add more water if looser grits are desired. When hot, remove from heat and stir in the white cheddar cheese. Keep covered until plating.

Place a medium sauté pan over medium heat. Add 3–4 teaspoons of oil (olive oil recommended), then preheat for 2–3 minutes. Add the sliced andouille and cook until the sausage begins to brown, approximately 2–3 minutes. Add the seasoned shrimp and sauté for 3–4 minutes, or until the shrimp reach a safe internal temperature of 145°F. Lastly, add the seasoned vegetables to the pan and cook until hot and the sauce begins to thicken slightly.

Divide the cheddar corn grits between two bowls or plates. Spoon the shrimp and vegetable mixture on top and garnish with the sliced green onions. A touch of your favorite hot sauce would be a great addition!