2 cups Organic Valley Buttermilk
1 cup water
1 cup Organic Yellow Corn Grits
2 Tbsp. Organic Valley Unsalted Butter
Salt and pepper to taste
1 cup Rumiano Family Organic Gouda Cheese, shredded
2 Tbsp. Organic Valley Cream Cheese
3 tsp. Creole seasoning, divided
1 lb. Seajoy Organic Raw Shrimp
1/4 cup Riojana Olive Oil
4 oz. Niman Ranch Andouille, finely diced
1 organic yellow onion, finely diced
1 organic red bell pepper, finely diced
4 organic garlic cloves, minced
1 1/2 cup Field Day Chicken Broth
1/4 cup Organic Valley Heavy Cream
1 Tbsp. Organic Valley Unsalted Butter
2 Tbsp. Organic Parsley, diced
2 Organic Green Onions, sliced
Pour milk and water into a saucepan, turn heat to medium. Watch this so it doesn’t boil over. When the liquid comes to a boil, add the grits.
Reduce heat to low and simmer, stirring often for about 23-25 minutes or until all the liquid has been absorbed. Remove from heat, stir in butter, cheese, cream cheese, and ½ tbsp. pepper. Cover and keep warm until ready to eat. (A piece of parchment pressed against the surface will help prevent a skin from forming).
Season the shrimp with 2 tsp. Creole seasoning.
Heat a large heavy sauté pan over medium-high heat, add 1 Tbsp. of the oil and cook the Andouille, cooking for 3 minutes. Remove to a plate, add another Tbsp. of oil to the pan.
Add half of the shrimp, cook for 2-3 minutes or until the shrimp turns pink. Remove to the plate with the Andouille.
Add another Tbsp. of oil and repeat with the remaining shrimp. Remove from pan.
Add the remaining Tbsp. of oil to the pan, add the onion and peppers, cook for 4-5 minutes or until soft.
Add the remaining tsp. of Creole seasoning to the pan, stirring well, add the garlic and cook for 30 seconds.
Add the chicken broth to the pan and cook until reduced by half, about 5 minutes.
Stir the cream in it.
Season with salt and pepper.
Return sauce to simmer and continue to cook until reduced slightly.
Stir in butter and top with parsley and green onions.
Return the sausage and shrimp back to the pan. Heat until everything is warmed through.
Serve over grits. Garnish with more green onions and parsley.
2 Tbsp. paprika
1 ½ Tbsp. garlic granules
1 ½ Tbsp. salt
1 ¼ Tbsp. black pepper
¾ Tbsp. onion powder
¾ Tbsp. oregano
¾ Tbsp. thyme
1 tsp. cayenne