Shrimp and Smoked Sausage with Aged Cheddar Grits
3 cups chicken stock
3 cups milk
1 cup stone-ground grits
1 tablespoon olive oil
1 cup onion, cut into small dice
1 cup celery, cut into small dice
1 cloved garlic, minced
1 lb smoked sausage, half finely diced, half sliced on the bias
2 tablespoons creole seasoning
1 lb shrimp (26/30 count), peeled and deveined
1/2 cup white wine
1 cup half and half
3 tablespoons butter
3/4 cup aged cheddar cheese, shredded
Minced chives, for serving
Freshly ground black pepper
In a medium saucepan, combine the chicken stock and milk, and bring to a simmer over low heat. Stir in the grits and let it cook, stirring occasionally, until the grits has thickened into a pudding like consistency, about 20-30 minutes.
As the grits cook, heat the olive oil in a deep sided saute pan over medium low heat. Cook the onion, celery and garlic until the onions are translucent, about 5 minutes. Add the smoked sausage. When the sauages have browned, stir in the creole seasoning and cook for 30 seconds, then add the shrimp and a pinch of salt, stirring well. Deglaze the pan with white wine, then slowly stir in the half and half and butter. Cook a few minutes more until the shrimp is cooked through and the sauce is creamy.
Finish the grits by stirring in the cheddar cheese and seasoning with salt and pepper.
To serve, place the grits in a bowl, and top with the shrimp, sausage and sauce. Garnish with chives. Serve immediately.