Ingredients:

  • 4 cups Water
  • 2 cups Whole Milk
  • 1 cup Stone-Ground Grits
  • 4 Tbsp Unsalted Butter (cold, cut into pieces)
  • 1 cup Sharp Cheddar Cheese (freshly grated)
  • 1 tsp Kosher Salt (or to taste)
  • 1/2 tsp Freshly Ground Black Pepper (or to taste)
  • 6 slices Thick-Cut Bacon (diced small)
  • 6 oz Andouille Sausage (casing removed, sliced thinly)
  • 1 medium Yellow Onion (finely diced)
  • 1 medium Green Bell Pepper (finely diced)
  • 2 medium Celery Stalks (finely diced)
  • 4 cloves Garlic (minced)
  • 2 Tbsp All-Purpose Flour
  • 1 1/2 cups Chicken Broth (Low Sodium)
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Fresh Lemon Juice
  • 1 lb Large Shrimp (Peeled and deveined)
  • 1/2 tsp Hot Sauce (or to taste)
  • 2 Tbsp Fresh Parsley (chopped, for garnish)

Instructions:

  1. Bring water and milk to a rolling boil in the heavy-bottomed saucepan. Season heavily with salt.
  2. Slowly whisk in the stone-ground grits in a steady stream to prevent lumps.
  3. Reduce heat to the lowest setting, cover, and simmer for 30–35 minutes, stirring vigorously every 5 minutes to prevent sticking to the bottom.
  4. Once creamy and tender, remove from heat. Stir in butter and then fold in the grated cheddar cheese until fully melted and incorporated. Keep warm, covered.
  5. In the large skillet, render the diced bacon over medium heat until crispy. Remove bacon bits with a slotted spoon and set aside; leave the rendered fat in the pan.
  6. Add the sliced Andouille sausage to the rendered fat. Cook until browned and slightly crispy, about 5 minutes. Remove sausage and set aside with the bacon.
  7. Add the diced onion, bell pepper, and celery (the Trinity) to the skillet. Sauté gently in the rendered fat until softened and translucent (about 7–8 minutes).
  8. Stir in the minced garlic; cook for 1 minute until fragrant.
  9. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
  10. Gradually whisk in the chicken broth until smooth. Bring to a simmer, scraping up any browned bits (fond) from the bottom of the pan. Let the gravy thicken slightly (about 5 minutes).
  11. Stir in the Worcestershire sauce and hot sauce. Taste and adjust seasoning.
  12. Add the peeled shrimp to the simmering gravy. Cook for only 2–3 minutes, turning once, until the shrimp are opaque and just cooked through. Do not overcook!
  13. Stir in the reserved bacon and sausage pieces, and finish by stirring in the fresh lemon juice.
  14. Spoon a generous helping of the creamy cheese grits into wide, shallow bowls. Ladle the smoky shrimp and gravy mixture directly over the centre of the grits. Garnish liberally with fresh chopped parsley.