Ingredients:

  • 1 cup stone-ground white or yellow grits
  • 2 cups chicken bone broth
  • 2 cups whole milk
  • 4 tbsp unsalted butter
  • 1 cup sharp white cheddar cheese, freshly shredded
  • 0.5 tsp fine sea salt
  • 1 lb large shrimp (16-20 count), peeled and deveined
  • 2 tsp Cajun seasoning
  • 4 slices thick-cut bacon, diced
  • 4 oz andouille sausage, thinly sliced
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • 1 cup chicken stock
  • 1 tbsp fresh lemon juice
  • 2 green onions, sliced

Instructions:

  1. In a heavy-bottomed saucepan, bring the chicken bone broth and whole milk to a gentle boil. Slowly whisk in the stone-ground grits and sea salt.
  2. Reduce heat to low, cover, and simmer for 30-35 minutes. Whisk occasionally to prevent sticking and ensure a silken texture. Once tender, stir in the butter and shredded white cheddar until fully melted.
  3. While grits simmer, cook diced bacon and sliced andouille sausage in a large cast-iron skillet over medium heat until the fat is rendered and the meats are browned. Remove meat with a slotted spoon and set aside, leaving the drippings in the pan.
  4. Add the diced onion and green bell pepper to the skillet drippings. Sauté for 5 minutes until softened. Add minced garlic and cook for 60 seconds until fragrant.
  5. Sprinkle all-purpose flour over the vegetables and stir for 2 minutes to cook out the raw flour taste. Slowly pour in the chicken stock and lemon juice, scraping the bottom of the pan to release the flavorful fond.
  6. Toss the shrimp with Cajun seasoning. Add the shrimp to the skillet and cook for 2-3 minutes until just opaque and pink. Avoid overcooking.
  7. Fold the cooked bacon and sausage back into the gravy. Spoon the shrimp and gravy mixture over a bed of creamy grits and garnish with sliced green onions.