Cheese Grits with Shrimp and Andouille Sausage

Breakfasts on the weekends are a big deal in our house (my husband once told me it's his favorite part of the weekend), so I like to mix things up with new recipes every once in awhile. A few weeks ago I made this shrimp and grits dish and we were both a little stunned--it was that good! The grits were the creamiest I've ever eaten, with just the right amount of heat from the jalapeño and andouille sausage. It's a bit more work than these pancakes, but totally worth it!

Cheese Grits with Shrimp and Andouille Sausage
For Grits
1 cup yellow grits (not instant)
1 cup extra sharp white cheddar, grated
1 tablespoon unsalted butter
1 jalapeño, seeded and diced 
¼ cup heavy cream
salt
freshly ground pepper

For Shrimp 
½ cup andouille sausage, diced (you can also use bacon if you can't find andouille)
1 tablespoon vegetable oil
3 garlic cloves, minced
1 tablespoons butter
1 lb large shrimp, peeled and deveined
¼ cup beer, more if necessary
¼ cup low-sodium chicken broth
Cajun spice mix
 

In a large saucepan, bring 3 cups of water to a simmer, then slowly whisk in grits. Turn heat to low and gently simmer until grits begin to thicken. Continue cooking until tender, stirring often and adding water by the 1/4 cup if the grits become too thick. Stir in cheese, butter, and jalapeño, then cream. Season with salt and pepper and cover to keep warm.

Heat vegetable oil in a large heavy skillet over medium heat, then add andouille and sauté for about 5 minutes. Add garlic and butter; stir until butter melts. Add shrimp. When garlic begins to brown, pour in beer and chicken stock (add more beer if liquid cooks down too quickly). Simmer until shrimp is cooked through, about 2 minutes. 

To serve, divide grits into four bowls, then spoon shrimp, sausage, and broth over them. Sprinkle Cajun spice mix on top.