Shrimp & Sausage & Grits




To continue celebrating the Libra birthdays, we had our friend Sam over for his. We had for dinner what he requested– sausage and gin and tonics–the two things Sam helped make. We added some frozen shrimp from our plethora now in the freezer and used the chorizo that we made from the boar, and we had a dinner worthy of a birthday celebration.

This recipe was crazy easy to make. If you take out the making-your-own-sausage and catching-your-own-shrimp part, this should only put you back about 15 minutes. I amended it from Emeril Lagasse.


2 T butter
1 T olive oil
3 T flour
1 onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
S&P 1/4 t cayenne pepper
1 lb chorizo sausage
1 lb uncooked shrimp
3 c chicken broth
1/4 c green onions, chopped

2 c stone ground grits
6 c water
2 T butter


First, dump all your grits ingredients into a sauce pan. Bring to a boil. Once it’s at a boil, bring down to a simmer. Stir every so often but do not take off the heat until you’re ready to serve (otherwise it will form into a gelatinous glob).

To make the sauce, in a saute pan, melt the butter and add the oil. Stir in the flour and cook for 4-6 minutes to make a roux (the roux should look the color of peanut butter when it’s ready). Add the chopped regular onion, pepper, and celery. Add the salt, pepper, and cayenne. Next, add the sausage. (If you use link sausage, chop it up. I used ground in this recipe.) Cook until the sausage is done. Next add the broth. Bring the liquid to a boil, and then down to a simmer. Add the uncooked shrimp, cover the pan, and cook for 3-4 minutes, or until the shrimp are pink and are cooked through. Add this all to a bowl of grits, and garnish with chopped green onions or parsley.


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