Ingredients:

  • 1 cup stone-ground white or yellow grits (not instant)
  • 2 cups whole milk
  • 2.5 cups low sodium chicken broth, divided
  • 4 tbsp unsalted butter
  • 1 cup sharp white cheddar cheese, shredded
  • 0.5 tsp kosher salt
  • 1 lb jumbo shrimp (16-20 count), peeled and deveined
  • 2 tsp low sodium Cajun seasoning
  • 4 oz andouille sausage, diced small
  • 3 slices thick-cut bacon, chopped
  • 1 medium shallot, minced
  • 2 cloves garlic, grated
  • 1 tbsp all-purpose flour
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh lemon juice
  • 2 scallions, thinly sliced

Instructions:

  1. In a heavy-bottomed saucepan, bring the milk, 2 cups of chicken broth, and salt to a gentle simmer. Whisk in the grits steadily to prevent clumping.
  2. Reduce heat to the lowest setting and cover. Simmer for 45 minutes, whisking every 10 minutes, until grains are tender and plush. Stir in the butter and shredded cheddar cheese at the end of cooking.
  3. While grits simmer, place chopped bacon in a cold large cast-iron skillet. Turn heat to medium and render until crisp. Remove bacon with a slotted spoon, leaving the rendered fat in the pan.
  4. Add diced andouille sausage to the skillet and sear until browned. Remove sausage and set aside.
  5. Toss shrimp with Cajun seasoning. Increase skillet heat to medium-high and sear shrimp for about 2 minutes per side until pink and just opaque. Remove shrimp immediately to prevent overcooking.
  6. Add minced shallot and garlic to the pan juices, sautéing for 2 minutes. Sprinkle in flour and whisk for 1 minute to create a light roux. Slowly whisk in the remaining 1/2 cup chicken stock, Worcestershire sauce, and lemon juice.
  7. Simmer the sauce for 2 minutes until thickened and glossy. Whisk in the remaining 2 tbsp of cold butter. Return the bacon, sausage, and shrimp to the pan, tossing to coat in the gravy. Serve immediately over the warm cheddar grits, garnished with sliced scallions.