Southern Style Shrimp and Grits with Andouille Sausage is a true classic. Creamy, cheesy grits are topped with delicious shrimp and andouille sausage and is perfect for weekend brunch or a weeknight dinner.
Make the Shrimp Stock: In a small saucepan boil water and shrimp shells. Strain shells from the liquid using a strainer and set the stock aside.
Make the Grits: Using the package instructions cook grits and then stir in the cheddar cheese, butter, and salt until the cheese and butter have melted and are well combined.
Cook the Andouille Sausage: Saute the andouille sausage, onions, pepper, and garlic until softened, then add the tomatoes and thyme. Simmer for approximately 2-3 minutes. Sprinkle in flour and stir well to thicken the mixture.
Add the Shrimp: To the andouille, sausage mixture add the shrimp and cook until the shrimp have turned pink. Add the shrimp stock and stir in the cream, tomato paste, Worcestershire sauce, and hot sauce. The sauce should be spoonable that coats the shrimp.
Serve Warm: Serve a portion of the cheesy grits topped with a spoonful of sauce, shrimp, and andouille sausage. Garnish with green onions, chives, and parsley.