NUTRITION

SERVINGS

INGREDIENTS

6 oz raw shrimp

2 oz andouille sausage

0.25 cup stone-ground grits

1 cup low-sodium chicken broth

0.25 cup yellow onion

0.25 cup green bell pepper

0.25 cup celery

1 tsp olive oil

1 tsp Cajun seasoning

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh parsley

1 tbsp green onion

PREPARATION

• 1

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

• 2

  Slowly whisk in the stone-ground grits, reduce heat to low, and cover the pot with a lid.

• 3

  Simmer the grits for 20 to 25 minutes, whisking occasionally to ensure a creamy and smooth texture.

• 4

  While the grits are simmering, heat the olive oil in a large non-stick skillet over medium heat.

• 5

  Add the sliced andouille sausage to the skillet and brown for 4 minutes until the edges are crisp.

• 6

  Stir in the diced onion, green bell pepper, and celery, sautéing until the vegetables are tender and fragrant.

• 7

  Season the raw shrimp with Cajun seasoning and black pepper, then add them into the skillet with the sausage and vegetables.

• 8

  Cook the shrimp for 2 to 3 minutes per side until they are pink, opaque, and just cooked through.

• 9

  Spoon the warm grits into a shallow bowl and top with the flavorful shrimp and sausage mixture.

• 10

  Garnish the dish with freshly chopped parsley and sliced green onions before serving immediately.