SPICY ANDOUILLE SAUSAGE AND SHRIMP OVER GRITS (from The Boathouse Restaurant near Charleston, South Carolina, for six)


1/3 cup green hot pepper (Tabasco) sauce

¼ cup dry white wine

1 shallot, chopped

1 tablespoon fresh lemon juice

1 tablespoon rice vinegar

1 cup whipping cream

5 cups water

3 cups whole milk

¼ cup (1/2 stick) unsalted butter

2 cups corn grits (Corn grits, also known as polenta, are available at Italian markets, natural food stores and some supermarkets.  It unavailable, substitute 2 cups regular yellow cornmeal and cook about 30 minutes.)

¼ cup olive oil

8 ounces smoked andouille sausage (A pork and beef sausage available at specialty food stores.  Smoked bratwurst, kielbasa or Hungarian sausage can be substituted.)

1 red bell pepper, chopped

1 yellow bell pepper, chopped

½ cup minced onion

4 garlic cloves, chopped

30 uncooked large shrimp, peeled and deveined

4 plum tomatoes, chopped

1 teaspoon Cajun seasoning

1 teaspoon Old Bay seasoning

  1. Combine hot pepper sauce, wine, shallot, lemon juice and vinegar in a heavy medium saucepan. Boil over medium heat until reduced to ½ cup, about 15 minutes.  Stir in the ½ cup cream.  (Can be made 1 day ahead.  Cover and refrigerate.)
  1. Bring ½ cup cream, 5 cups water, milk and butter to a simmer in a heavy medium saucepan. Gradually whisk in grits. Simmer until grits are very soft and thickened, stirring frequently, about 1 hour.
  1. Meanwhile, heat the olive oil in a heavy medium skillet over medium heat. Add sausage, both bell peppers, onion and garlic;  saute until vegetables are tender, about 8 minutes.  Add shrimp, tomatoes, Cajun seasoning and Old Bay seasoning and saute until shrimp are opaque in center about 6 minutes.  Season to taste with salt and pepper.
  1. Bring hot pepper cream sauce to a simmer. Spoon grits onto 6 plates, dividing equally.  Spoon  sausage and shrimp mixture over grits.  Drizzle hot pepper cream sauce over and serve.


from Bon Appetit Magazine, July, 2000

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