Black History Month Feature- 'Uncle Pooh’s Shrimp, Sausage, And Grits'

Ingredients

For 6 servings

1. 3 cups whole milk

2. 3 cups heavy cream

3. 1 cup white corn grit

4. 2 teaspoons salt, divided

5. 1 teaspoon black pepper, divided

6. 3 tablespoons unsalted butter

7. ½ cup shredded cheddar cheese

8. 2 tablespoons vegetable oil

9. 1 medium white onion, minced

10. 1 yellow bell pepper, diced

11. 1 medium red bell pepper, diced

12. 2 cloves garlic, minced

13. 1 lb andouille sausage, sliced

14. 1 pinch cayenne pepper, plus more to taste

15. 1 cup chicken stock

16. 1 lb large raw shrimp, peeled and deveined

17. 1 pinch cayenne pepper, plus more to taste

18. scallion, sliced, for serving

Preparation

In a medium pot, stir together the milk and heavy cream over medium-high heat.Bring to a boil.Slowly whisk the grits into the pot. When mixture begins to bubble, reduce the heat to medium-low. Add 1 teaspoon salt and ½ teaspoon pepper.Continue whisking the grits frequently for 10-15 minutes until mixture thickened.Remove the grits from the heat. Add the butter and cheddar cheese, and whisk to incorporate. Set aside.Heat the vegetable oil in a large skillet on medium-high heat.Add the onions, peppers, and garlic. Sauté for 2 minutes until onions and peppers have softened.Add the sausage. Cook until cooked through, about 5-7 minutes.Slowly add the chicken stock. Stir until well-incorporated.Add the shrimp. Cook until pink in color, about 3 minutes.Add the cayenne, remaining teaspoon salt, and remaining ½ teaspoon black pepper. Add additional cayenne pepper, if desired.Remove from the heat and spoon the sausage and shrimp mixture over the grits.Sprinkle scallions on top, if desired.Enjoy!