4 ounces Andouille Sausage
½ cup Roasted Red Bell Peppers
2 quarts Water
½ cup Half and Half
1 oz.Butter, unsalted
1 tsp. Salt
½ tsp. Black Pepper
1 cup Shredded Cheddar Cheese
Bring 2 quarts of water to a boil.
Add 12 oz.of grits, stir and simmer covered for 25 minutes or until completely tender.
Meanwhile, mince 4 oz.of andouille sausage and ½ cup of roasted red bell peppers. If you use a food processor, be sure to mince these two ingredients separately and do not make a paste.
Once grits are fully cooked, add all of the ingredients and stir to full blend.
Pour into a greased glass casserole dish to a depth of 1 inch. You might need more than one dish.
Let the grits cool uncovered until they become solid.
Once hardened, remove whole cake from dish and cut into 3 inch by 4 inch rectangles.
Dip in egg wash and then coat in bread crumbs. Set aside refrigerated.
Deep fry breaded grit cakes until crispy and heated through.
In a large sauté pan, sauté onions and pepper until they start to soften.
Add andouille sausage and shrimp and cook until shrimp are 50% cooked.
Add creamy shrimp sauce, bring to a boil and simmer until thickened.
In a large serving bowl, stack the two grit cakes and then pour the entire contents of the sauté pan over the cakes.
Garnish with chopped bacon and green onions.
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