Dinner was a little New Orleans by way of Charleston last night. I wanted Gumbo but has a craving from my yummy Cheese Grits I made a few months ago. There was only one way to solve this problem… Shrimp Gumbo with Cheesy Grits of course.
Shrimp and Sausage Gumbo
- 1/2 lb Shrimp- Deveined and peeled
- 1/2 lb Smoked Sausage
- 1/2 Onion- Diced
- 2 Cloves Garlic- Diced
- 1 Bell Pepper- Diced (I used 1/2 green 1/2 red)
- 2 Jalapeno- Chopped (This depends on your spice level. We like it hot)
- 1 Can Diced Tomatoes
- 1 Can Ro-Tel
- 6 oz Okra- Sliced (I used frozen)
- 2 Tbsp Tabasco Sauce
- 1 Tbsp Cajun Season (I used Salt-Free)
- Salt and Pepper to taste
- 1/2 Tbsp Oil
- Heat oil over medium heat.
- Add onions, garlic, peppers, and sausage to pan and cook for 8-10 minutes until onions are tender. Season with salt and pepper as needed.
- Add tomatoes, okra, Tabasco, and Cajun seasoning and simmer over low heat for 15 minutes.
- Add shrimp and cook an additional 6-10 minutes depending on the size of your shrimp.
- Serve over Cheesy Grits.
- 1/2 tsp Oil
- 1 Clove Garlic- Chopped
- 6 Tbsp Quick Cooking Grits
- 1 Cups Water
- 1 Cup Chicken Stock (Low Sodium is best)
- 1/3 Cup Cheddar Cheese
- 2 Tbsp Goat Cheese or Cream Cheese (I used low fat onion and chive cream cheese for tonight’s recipe and it turned out great)
- Salt and Pepper
- Heat another pan over medium heat and add oil and garlic.
- Add stock and water and stir in grits slowly to prevent lumps.
- Whisk in cheeses.
- Bring to a boil and reduce heat to low. Cover with lid and allow to cook for 5-7 minutes or until desired thickness.
- Check seasonings and add additional salt and pepper as needed.
I was working with Depth of Field today (just in case you are wondering why there is a evil looking skull in the back ground.) I think these pictures are an improvement from the last time I made shrimp and grits.
I still have so much to learn. I took over 75 pictures of this plate today. All in Raw… and then spent forever trying to figure out how to covert them to files to upload It’s under control now.
I also stayed up way to late last night (I’m back on my stay up until 3 get up at 9 schedule WOW! now that I am working from home) working on my recipe page. Now, I have sub-menus for breakfast, lunch, dinner etc.. And all the pages got a facelift. It should be much easier to find recipes now.
Currently Huck is working on his latest batch of beer. A Vanilla Coffee Porter with Spicy Peppers. I have been telling him he should make a spicy beer since he likes spicy food so much. This one should be interesting.
He just brewed a pot of French Vanilla Coffee to go into it, and I am fighting the urge to make me a cup. The whole house smells delicious. Even before I became a coffee drinker, I loved the smell of coffee.
Oopie can’t hang! But OMG he is so cute sometimes.
I wish we had stock in Sierra Nevada!! And I’m sure our neighbors think we are drunks. We hardily ever leave the house and Huck walks in with 5 cases of beer (he reused the bottles) at a time… I’m starting to agree with them!