Creamy, dreamy grits with andouille, gulf shrimp and Greeen Tabsco cream sauce

The other title of this dish is “Rabia’s Delight,” because one of my friends lost her sh*t over it. It’s super easy and really scrumptious. It is not the best dish for a “come by whenever you want” brunch because the grits really don’t hold for all that long. I’ve decided that it would be a delicious dinner too. Try it!

Green Tabasco cream sauce

  • 1/3 cup green Tabasco
  • 1/4 cup dry white wine
  • 1 shallot, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon rice vinegar
  • 1/2 cup whipping cream

Creamy, Dreamy Grits

  • 5 cups water
  • 3 cups whole milk
  • 1 teaspoon salt
  • 1/2 stick unsalted butter
  • 2 cups corn grits (I like yellow better than white)
  • 1/2 C shredded white cheese (mild chedddar or havarti are great)

Gulf shrimp & Andouille topping

  • 1/4 cup olive oil
  • 8 ounces smoked andouille sausage, sliced
  • 2 red bell peppers, chopped
  • 1/2 cup minced onion
  • 4 garlic cloves, chopped
  • ~30 uncooked large shrimp, peeled, deveined and cut in half
  • 14oz can chopped tomatoes
  • 2 teaspoon Cajun seasoning

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