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- Y'all, I'm excited to share this recipe with y'all.
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I think it was in my magazine, wasn't it?
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- And shrimp and grits, you know,
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it can be a 10 or it can be like a three or a four
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because when I do my shrimp and grits,
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I don't really follow a recipe, you know?
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But this recipe is easy to follow, easy to prepare,
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and it calls for three fourths of a pound
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of andouille sausage.
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Now, this may sound crazy, I love Louisiana cooking so much,
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but I have never cared for andouille sausage.
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So we have an andouille type sausage,
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and we're gonna put that in our skillet.
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Hey, it's like me, sometimes it takes a minute, y'all.
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Alright, so I'm gonna put a couple of tablespoons of butter
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in my cast iron little dutch oven,
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and I'm gonna brown this off, you know,
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just until it's like the brown, five or 10 minutes,
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because at the very end,
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this recipe is going into the oven.
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Now, I'm gonna go ahead and add our creole spices
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to the shrimp and now this,
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this has been about five minutes, so,
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and it's getting nice and brown in places,
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so I'm gonna turn that down a little bit
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and I'm gonna add our shrimp
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into the pot that has our sausage
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and notice it's, ooh, no.
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Uh-oh, I just got punished.
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'Cause I was gonna say it's got tails on, y'all.
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Since Mikey ain't eating, it's gonna be my way.
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While this is browning,
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I'm gonna go ahead and start our grits.
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I've got one quart of chicken stock,
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I've got garlic powder,
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I've got onion powder
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and I'm gonna be using,
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I don't, I don't use instant grits,
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I just don't like those at all.
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I use a five minute grit
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and then I like to cook it for about 30 or 40 minutes,
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the five minute grit,
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because the longer you cook 'em, the better they get,
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but in order for your grits to turn out properly,
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you have to have salt, because if you don't salt your water,
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you will never, never be able to get it salty enough
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and, oh, this little pepper that didn't all come out,
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So we'll let that come to a boil.
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It's a sin to, to overcook seafood
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and since they're gonna be going back in the oven,
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I'm gonna go ahead and take this up.
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- [Theresa] It smells good.
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- Doesn't it smell delicious?
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I can't tell y'all what a big fan I am of Louisiana cooking.
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Okay y'all, our chicken broth has come to a boil,
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so I'm adding one and a half cups of quick cooking grits.
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So that's your two important things, salt
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and using this to stir them for about five minutes,
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making sure every grain of grit is moist
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because they get thick on you so quick
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and in the directions it says cook for,
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you know, five minutes.
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I think that's what the package direction says,
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but like I said, always cook it longer.
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So if you do that, you may have to adjust the liquid,
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but when this is done,
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I'm gonna be adding cheese and heavy cream.
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So we'll be adding a little bit more liquid to it.
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Alright, now that we've got it going y'all,
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I'm gonna add a half a cup of butter to our grits,
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which gonna make so good.
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Okay, I am gonna put the lid on that pot,
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and I'm gonna turn this down
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as low as my little stove will go.
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To finish up this easy, easy, delicious recipe,
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we're gonna pour our grits
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into the pan that we browned our sausage and shrimp in,
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because I have a feeling
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there's a lot of flavor down there in that pan
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and I'm gonna stir 'em up
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and let those grits get some of that.
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See that goody goody stuff.
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Alright now, we're gonna add a half a cup of our cream
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and that's heavy cream, y'all.
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It makes those grits so creamy.
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I just can't imagine folks that come down here and say,
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"Oh no, I, I don't, I don't like grits, I don't want grits."
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I swear, if you'll just give yourself one little opportunity
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to taste some good ones,
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to taste somebody's grits that knows what they're doing.
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Okay, now I'm gonna add a cup of cheese.
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That looks like about a cup
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and I'm gonna put this in the oven
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and the last like five minutes of it cooking,
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we are going to dot it
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with another half a cup of cheese on top.
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Come on up here, you pretty baby.
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You pretty, pretty baby.
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Gosh, it's such a, an easy, easy way to do shrimp and grits.
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It's like a no fail, y'all, no fail way to do it.
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Okay, in the oven it goes.
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I cannot hardly wait.
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All you need now is a loaf of french bread
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and it'll take you to the house, honey.
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It'll take you to the house.
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So this has been in here about 15 minutes.
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Now, I'm going add a half a cup of cheese on top of it
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and let that melt and then we gonna be ready to eat.
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No butt shots, Eddie.
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Looky here, looky here y'all.
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That is a meal fit for a king.
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Now I'm just gonna chop up some green onion
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and we just gonna garnish this
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with a little bit of the green onion because it just,
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that little bite of onion along with those grits
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and sausage and shrimp, just heavenly.
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All right y'all, I think this is cooled down enough
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that it won't rip the skin outta mama's mouth.
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This just looks heavenly, look at that.
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Would you wanna get me a little piece of sausage?
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This is, to me, pretty enough to serve this,
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take it to the table just like that,
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in that beautiful cast iron dutch oven
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and some french bread to go along with this
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and you see how nice it is
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because I can pick my shrimp up by the tail.
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It's so good, y'all.
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Love and best dishes, y'all.
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Take the trip to Louisiana, New Orleans.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
