NEW ORLEANS STYLE SHRIMP AND GRITS RECIPES
NEW ORLEANS INSPIRED SHRIMP & GRITS | JUST A PINCH RECIPES
On a recent trip to New Orleans, my daughters and I had lunch at a sidewalk Cafe. We ordered shrimp and grits and holy cow, they were wonderful! The desk clerk at our hotel said that the Cafe was famous for this dish and was the best. I knew that I would very likely never get back to NOLA, so I decided that I needed to learn to make these and this is the recipe that I came up with. The Corn and Andouille Sausage Maque Choux (pronounced mock shoe) is what makes this dish so good. It's some work to make, but so, so worth the effort. I was able to come very close to the Cafe's recipe. Enjoy!
Provided by Elaine Bovender @Elaine55
Categories Seafood
Prep Time 25 minutes
Cook Time 45 minutes
Number Of Ingredients 24
Steps:
- GRITS: Stir together milk, chicken broth and salt in a large sauce pan and bring to a boil. Slowly add grits while stirring constantly. When grits are thoroughly mixed, reduce heat to low and cover. Cook for about 30 minutes, stirring occasionally. When done, keep covered and set aside.
- CORN AND ANDOUILLE SAUSAGE MAQUE CHOUX: While the grits are cooking, heat bacon grease in a large pan or Dutch oven with deep sides. When grease is very hot, add red bell pepper, onion and sausage. Cook until sausage is browned and pepper and onion are tender.
- Add tomatoes and seasonings and cook until tomatoes are tender and then add the flour. Cook for about 5 minutes, stirring frequently.
- Add corn and heavy cream. You may add more cream at this time, if necessary. Bring to a boil and cover. Reduce heat and simmer for about 10 to15 minutes until sauce has thickened. Remove from heat and set aside.
- SHRIMP: Heat 1 tablespoon of bacon grease in a skillet. Add shrimp, minced garlic and seasonings and brown the shrimp on medium high heat until shrimp is browned and cooked through.
- PLATE IT UP: In a dinner plate, spoon in some of the Maque Choux. Next, put some grits on top of the Maque Choux. Top with some of the grilled shrimp. Spoon more of the Maque Choux over the top and enjoy a taste of New Orleans!
NEW ORLEANS INSPIRED SHRIMP & GRITS | JUST A PINCH RECIPES
On a recent trip to New Orleans, my daughters and I had lunch at a sidewalk Cafe. We ordered shrimp and grits and holy cow, they were wonderful! The desk clerk at our hotel said that the Cafe was famous for this dish and was the best. I knew that I would very likely never get back to NOLA, so I decided that I needed to learn to make these and this is the recipe that I came up with. The Corn and Andouille Sausage Maque Choux (pronounced mock shoe) is what makes this dish so good. It's some work to make, but so, so worth the effort. I was able to come very close to the Cafe's recipe. Enjoy!
Provided by Elaine Bovender @Elaine55
Categories Seafood
Prep Time 25 minutes
Cook Time 45 minutes
Number Of Ingredients 24
Steps:
- GRITS: Stir together milk, chicken broth and salt in a large sauce pan and bring to a boil. Slowly add grits while stirring constantly. When grits are thoroughly mixed, reduce heat to low and cover. Cook for about 30 minutes, stirring occasionally. When done, keep covered and set aside.
- CORN AND ANDOUILLE SAUSAGE MAQUE CHOUX: While the grits are cooking, heat bacon grease in a large pan or Dutch oven with deep sides. When grease is very hot, add red bell pepper, onion and sausage. Cook until sausage is browned and pepper and onion are tender.
- Add tomatoes and seasonings and cook until tomatoes are tender and then add the flour. Cook for about 5 minutes, stirring frequently.
- Add corn and heavy cream. You may add more cream at this time, if necessary. Bring to a boil and cover. Reduce heat and simmer for about 10 to15 minutes until sauce has thickened. Remove from heat and set aside.
- SHRIMP: Heat 1 tablespoon of bacon grease in a skillet. Add shrimp, minced garlic and seasonings and brown the shrimp on medium high heat until shrimp is browned and cooked through.
- PLATE IT UP: In a dinner plate, spoon in some of the Maque Choux. Next, put some grits on top of the Maque Choux. Top with some of the grilled shrimp. Spoon more of the Maque Choux over the top and enjoy a taste of New Orleans!
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From copykat.com
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From goodtaste.tv
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From keviniscooking.com
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From neworleansrestaurants.com
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From sweetcayenne.com
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From blog.williams-sonoma.com
From blog.williams-sonoma.com
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From cooking.nytimes.com
From cooking.nytimes.com
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From share-recipes.net
From share-recipes.net
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From neworleansrestaurants.com
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From wsmv.com
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From completerecipes.com
From completerecipes.com
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From pinterest.com
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From allrecipes.com
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From bestcookideas.com
From bestcookideas.com
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Directions. In a large saucepan over medium heat, add the milk, water and butter. Season with salt and white pepper. Bring the liquid to a boil. Slowly stir in the grits. Reduce the heat to medium low and continue to cook for about 1 hour or until the grits and tender and creamy, stirring every 10 minutes to prevent the grits from sticking.
From emerils.com
From emerils.com
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From blog.sonesta.com
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From wwltv.com
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From cookingandcussing.com
From cookingandcussing.com
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