NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 oz andouille sausage

0.25 cup stone-ground grits

1 cup low-sodium chicken broth

0.25 tbsp olive oil

0.5 cup bell pepper

0.25 cup onion

1 tbsp cajun seasoning

2 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  In a medium saucepan, bring the chicken broth to a boil over medium-high heat.

• 2

  Gradually whisk in the grits and reduce heat to low; cover and simmer for 15-20 minutes until creamy, whisking occasionally.

• 3

  While grits cook, heat olive oil in a large skillet over medium-high heat and add the sliced andouille sausage, browning for 3 minutes.

• 4

  Add the diced bell pepper and onion to the skillet, sautéing until softened and slightly caramelized.

• 5

  Stir in the garlic, shrimp, Cajun seasoning, sea salt, and black pepper, cooking for 3-4 minutes until the shrimp are pink and opaque.

• 6

  Divide the creamy grits into two bowls, top with the shrimp and sausage mixture, and garnish with fresh parsley.