Andouille Shrimp & Grits
- 20m Prep Time
- 1h 0mCook Time
- 1h 20mReady In
A Southern classic featuring creamy stone-ground grits topped with a saffron-infused andouille and shrimp hash, butternut squash, and crispy kale chips. Finished with creamy goat cheese.
Ingredients
- 237 ml stone-ground white grits
- 78.9 ml goat cheese
- 118 ml heavy cream
- salt
- black pepper
- 1 pinch saffron threads
- 113 g andouille sausage cut into ⅜-inch cubes
- olive oil
- 454 g shrimp peeled and deveined
- 454 g butternut squash cut into cubes
- 4.93 ml paprika
- kale chips
- 2 fresh kale leaves rinsed and thoroughly dried
- 29.6 ml extra-virgin olive oil
- fine sea salt
- 78.9 ml mayonnaise
- 59.1 ml buttermilk
- 1 clove garlic minced
- 29.6 ml fresh chives chopped
- 4.93 ml fresh dill chopped
Nutrition (per serving, estimated)
Estimated based off 17 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 280 mg
- Iron: 3.03 mg
- Magnesium: 90.5 mg
- Phosphorus: 482 mg
- Potassium: 815 mg
- Zinc: 2.06 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml stone-ground white grits
- 78.9 ml goat cheese
- 118 ml heavy cream
- salt
- black pepper
- 1 pinch saffron threads
- olive oil
- 4.93 ml paprika
- kale chips
- 29.6 ml extra-virgin olive oil
- fine sea salt
- 78.9 ml mayonnaise
- 59.1 ml buttermilk
Prepare
- 113 g andouille sausage, cut into ⅜-inch cubes
- 454 g shrimp, peeled and deveined
- 454 g butternut squash, cut into cubes
- 2 fresh kale leaves, rinsed and thoroughly dried
- Mince 1 clove garlic
- Chop 29.6 ml fresh chives
- Chop 4.93 ml fresh dill
Let's Cook
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Step 1.
Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in the stone-ground white grits. Reduce heat to low and gently simmer, stirring often and adding water ¼ cup at a time as needed, for 45 minutes to 1 hour, until the grits are tender. If they become thick and pasty, add a little water. Stir in ⅓ cup goat cheese and ½ cup heavy cream. Season with salt and black pepper to taste. Cover and keep warm.
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Step 2.
While the grits simmer, soak a pinch of saffron threads in 1 tablespoon warm water; set aside. Heat a large skillet over medium-high heat. Add the cubed andouille sausage and cook until crispy, about 10 minutes. Use a slotted spoon to transfer the sausage to a bowl. Return the skillet to medium-high heat; if dry, add a splash of olive oil. Add the peeled and deveined shrimp and cook until just opaque, 2 to 3 minutes. Transfer the shrimp to the bowl with the sausage.
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Step 3.
Add the cubed butternut squash to the skillet and cook over medium-high heat until tender, 3 to 5 minutes. Stir in the cooked sausage and shrimp, along with the saffron mixture and 1 teaspoon paprika. Cook until the liquid thickens and the shrimp is heated through. Season with salt and pepper to taste.
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Step 4.
Meanwhile, if making kale chips: Preheat the oven to 400°F. Remove and discard large veins from the kale leaves and cut into 2-inch pieces. Toss with 2 tablespoons olive oil and spread in a single layer on two foil-lined baking sheets. Bake for 5 to 7 minutes until crispy, taking care not to let the leaves brown. Toss with fine sea salt to taste.
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Step 5.
Spoon the warm grits into bowls. Top with the sausage-and-shrimp hash, crumbled goat cheese, and kale chips. Serve immediately.