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Prep Time: 15 Minutes
Yields: 6 Servings

Donít you know it; grits would somehow find its place alongside Gulf shrimp in Louisiana. Well, sure enough it did, and here it is.

Ingredients For Shrimp:
2 dozen 21-25 count shrimp, peeled and deveined
½ cup butter
¼ cup red bell pepper, finely diced
¼ cup yellow bell pepper, finely diced
¼ cup green bell pepper, finely diced
½ cup red onion, finely diced
½ cup celery, finely diced
1 tbsp garlic, minced
½ cup Andouille sausage, minced
¼ cup flour
4 cups shrimp stock
½ cup cream
¼ cup green onions, sliced
salt and pepper to taste

Method For Shrimp:
In a large sauté pan, heat butter over medium-high heat. Add all vegetables and andouille. Sauté 3-5 minutes, stirring occasionally. Add flour and stir until slightly golden, 3-5 minutes. Add shrimp stock one cup at a time stirring until mixture achieves a sauce-like consistency. Continue adding as much stock as necessary. Add cream, blend well and bring to a low boil. Add green onions and shrimp then cook 3-5 minutes until shrimp curl and turn pink. Season to taste using salt and pepper. Serve with a generous portion of sauce and 4 large shrimp over each portion of grits.    

Ingredients For Grits:
1½ cups stone ground grits
3½ cups whole milk
3¼ cups water
1½ tbsps salt
½ tsp white pepper
4 tbsps butter
½ pound shredded Gouda cheese, not smoked

Method For Grits:
In a 1-gallon stockpot, combine milk, water, salt, pepper and butter. Bring to a low boil over medium-high heat. Add grits and stir well into the liquid. Reduce heat to medium-low and cover. Cook 12-14 minutes stirring occasionally until thickened. Remove from heat and blend in cheese. Adjust seasonings if necessary. Serve a generous portion of grits along with the shrimp.    























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