Baked Creole Shrimp and Grits
Indulge in Paula Deen's Baked Creole Shrimp and Grits—flavorful shrimp and creamy grits baked to perfection with a touch of andouille sausage. Perfect for cozy nights in!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pauladeen.com.
Cooking tools:
- Cast iron skillet
- Saucepan
- Oven
- Mixing bowl
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- ½ cup plus 2 tablespoons Butter, divided
- ¾ pound andouille sausage, sliced ½ inch thick
- 1 pound large fresh shrimp, peeled and deveined
- 2 teaspoons Creole seasoning
- 4 cups low-sodium chicken broth
- 1½ cups quick-cooking grits
- 1 teaspoon salt, or less if using salted butter
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1½ cups shredded cheddar cheese, divided
- ½ cup heavy whipping cream
- chopped green onion, for garnish
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