Easy Cajun Cream Sauce for Shrimp and Grits Date Added: 10 Mar 2024

Ingredients

<h4>Cajun Cream Sauce Ingredients</h4>
<ul><li role="presentation">2 teaspoons vegetable oil (or other neutral oil)</li><li role="presentation">4 oz. Andouille sausage, diced small</li><li role="presentation">3 tablespoons butter</li><li role="presentation">1 small yellow onion, minced (~ 4 ounces)</li><li role="presentation">½ green bell pepper, minced (~ 2 ounces)</li><li role="presentation">1-2 stalks celery, minced (~ 2 ounces)</li><li role="presentation">1 tablespoon Cajun seasoning</li><li role="presentation">1 teaspoon paprika</li><li role="presentation">2 teaspoons garlic, minced</li><li role="presentation">3 tablespoons flour</li><li role="presentation"><span class="nutrifox-quantity" data-nf-original="usc" data-nf-usc="1.5" data-nf-metric="355.5" data-unit="cup" data-nf-usc-unit="cup" data-nf-metric-unit="ml" data-nf-food-id="1539" data-nf-food-description="SWANSON BROTH, Certified Organic Vegetable Broth" data-amount="1.5">1 ½ cups chicken or vegetable stock</li><li role="presentation"><span class="nutrifox-quantity" data-nf-original="usc" data-nf-usc="1" data-nf-metric="237" data-unit="cup" data-nf-usc-unit="cup" data-nf-metric-unit="ml" data-nf-food-id="52" data-nf-food-description="Cream, fluid, heavy whipping" data-amount="1">1 cup heavy cream</li><li role="presentation">1 tablespoon hot sauce (or to taste)</li><li role="presentation">1 ½ teaspoons Worcestershire sauce</li></ul>
<h4>Shrimp & Grits Ingredients</h4>
<ul><li role="presentation"><span class="nutrifox-quantity" data-nf-original="usc" data-nf-usc="1" data-nf-metric="170" data-unit="cup" data-nf-usc-unit="cup" data-nf-metric-unit="gram" data-nf-food-id="1867" data-nf-food-description="Cereals, corn grits, yellow, regular and quick, enriched, dry" data-amount="1">1 cup grits</li><li>Chicken stock, heavy cream, and/or butter to prepare grits (refer to package instructions and see tips above)</li><li role="presentation"><span class="nutrifox-quantity" data-nf-original="usc" data-nf-usc="12" data-nf-metric="340" data-unit="ounce" data-nf-usc-unit="ounce" data-nf-metric-unit="gram" data-nf-food-id="4739" data-nf-food-description="Crustaceans, shrimp, raw (not previously frozen)" data-amount="12">12 ounces shrimp (any size, frozen or fresh, peeled and deveined)</li><li role="presentation">Scallions and/ or parsley (for garnish)</li></ul>

Cooking Instructions

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<h4>For the Cajun Sauce</h4>
<ol><li id="instruction-step-1" role="presentation">Heat vegetable oil in a
large skillet. Cook sausage until crispy over medium heat. Using a
slotted spoon, remove from sauce from the pan and set aside. </li><li id="instruction-step-2" role="presentation">Return the now-empty pan
to the stovetop and set over medium-low heat. Add butter, minced onion,
bell pepper, and celery, and sweat until softened. Add Cajun seasoning,
paprika, and minced garlic and cook 1 minute longer. Add flour to make a
roux. Slowly add stock, and whisk until smooth. Then slowly add the
heavy cream, whisk until smooth, and increase the heat to medium. Let
simmer until thickened.</li><li id="instruction-step-3" role="presentation">Add hot sauce and
Worcestershire sauce. Mix about 3 oz. of the sausage back into the
sauce, saving the remaining 1 oz. for garnish. </li></ol>
<h4>For the Shrimp & Grits</h4>
<ol><li id="instruction-step-4" role="presentation">Prepare grits (or pasta) separately, according to package instructions (see more tips on grits above).
Cook shrimp until opaque. Serve with cajun cream sauce, garnishing with
Andouille sausage, chopped scallions and/or fresh parsley. </li></ol>
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