1/4 cup butter 

1 cup all purpose flour

16 oz chicken stock

1 quart heavy cream

1/2 tsp cayenne pepper

1/4 oz fresh thyme

2 lbs raw, cleaned and peeled shrimp (tail on)

1/2 tsp garlic powder

1/2 tsp onion powder

1 pint sliced mushrooms

1/2 yellow onion diced

1/2 polish kielbasa sausage diced

1 tbsp olive oil 

kosher salt to taste

 

Melt butter in a medium saute pan on low heat; add flour. Mix until the flour is the consistency of wet sand, tan in color and smells like roasted nuts.  Add the chicken stock, whisk to incorporate and add the heavy cream. Remove the leaves of fresh thyme from the stem and add the leaves to your sauce. Add all the spices and salt to your liking. Stir occasionally on low heat; the sauce will thicken as it cooks, about 8 - 10 minutes. Continue to stir occasionally.  Heat olive oil in a medium saute pan, add onions and mushrooms.  Cook until the onions are translucent, about 5-8 minutes.  Add the cooked onions and mushrooms to the sauce pan with your sauce.  In the same saute pan, add the kielbasa and shrimp, season with a pinch of salt. Cook until the shrimp is pink all over, about 6-8 minutes.  Add the kielbasa to your sauce and remove from heat.   Set the shrimp aside for plating purposes.   

 

 

Cheese Grits

 

2 cups milk

2 cups water

2 oz butter

1 cup grits

8 oz cheddar cheese

salt to taste

 

Pour water and milk in a medium sauce pan on low heat and add butter.  Bring to a boil, whisk in grits and stir briskly for 2 minutes.  Add cheese and continue to stir briskly until the cheese is melted.  Add salt to your liking and cover for 5 minutes. 

 

We are now ready to plate! Scoop your grits into your favorite bowl, ladle the creole sauce on top of the grits, and top with shrimp. Enjoy!