Shrimp and Grits

Directions

• Heat 2 tbsp of oil in a sauté pan over medium-low heat. Add the diced turkey bacon and cook until browned. (If you are using pork bacon, do not add oil and cook until the fat has renders from the bacon). Once the bacon is done, remove with a slotted spoon and set aside.
• Add in the diced sausage and cook until browned, about 5-7 minutes. Remove with a slotted spoon and set aside.
• Add in the onions, bell pepper, and celery. Cook for 5 minutes.
• Add 1 tbsp of butter and about 1 tsp of creole seasoning and mix well. Cook for another 5 minutes.
• Add in 3 tbsp of all-purpose flour and mix well.
• Then add in 2 cups chicken stock. Bring to a boil, then reduce to a simmer.
• Add back in the andouille sausage and mix well. Let simmer until thickened. about 15 minutes
• Meanwhile, in a separate pot, bring 2 cups of chicken stock and 2 cups of milk to a simmer on medium heat.
• Add the grits and cover with a lid. Turn the heat to low and cook for about 10 minutes, whisking occasionally with a fork.
• Meanwhile, season the uncooked shrimp with 1 tsp of creole seasoning blend.
• In a pan on medium-high heat, add 1 tbsp of oil. Add the shrimp and cook until browned on both sides, about 2 minutes for each side.
• Add 2 tbsp of butter to the cooked grits and mix well. Season with 1 tbsp of creole seasoning. Taste and adjust to your liking.
• Plate the grits. Pour a bit of gravy over them, then arrange the shrimp on top. Sprinkle the bacon bits over everything, then serve.