Southern Grits Sausage and Shrimp

Hey y'all, if you're not from the South, today you become an honorary Southerner. We're making Southern grits with andouille sausage and shrimp. It's comfort food, it's soul food. I'm Allie, you're in my kitchen, but first we're gonna learn just a little bit about grits. There are four types of grits, stone ground, hominy, quick, and instant grits. You can have yellow or orange grits, you can have white grits, and you can have rice grits. I get these from Mississippi. They're a kind of porridge, they're delicious for any kind of meal, and today we're going to be using stone ground white grits. Very little prep. The first thing we're gonna do is we're gonna cut up some andouille sausage. If you don't wanna use andouille, which has a little bit of spice and kick to it, then you can use just a plain kielbasa or sausage. You could substitute turkey or chicken sausage. Shrimp, you can use frozen. This is deveined, peeled, tails off. Some peppers, some onions. Last ingredient, tomatoes. We're gonna start our grits. We're gonna get this going, and we're gonna put it all over that. It's just creamy, delicious grits. You can follow the directions on the packaging. It's gonna be really easy and simple, but the thing is, you have to kind of watch them. They're a little high maintenance. Okay, so the grits are gonna come to a simmering boil. I'm gonna turn down the heat, put the lid on, and let them cook, but I'm gonna check them real closely. Start with a little bit of oil. This cast iron skillet is hot. Whoa, that's been used a while, hasn't it? Now we're gonna scoot all of these to the side. Okay, andouille sausage. You could just use this part of the recipe and serve it over rice or pasta. There are so many ways to adapt recipes, and that's what recipes are. They're just starters for your creativity. Stone ground grits, ooh, it's gonna be so good. Check this out. This is why I'm doing a dance, a happy dance. Look at these stone ground grits. They're perfect. You can do it. Watch here, I wanna show you just some of these. Ooh, yeah, check that out. That's what we want. That's what I'm talking about. I'm gonna turn down the heat, and we are going to add the shrimp. The shrimp doesn't take any time at all. They're gonna lose their translucency, and it's a little hard to see them turn pink because of the spice mixture we put in, which includes smoked paprika, but we've got one more ingredient to put in. We're gonna put a lid over it and let it simmer a little bit and those shrimp are surely cooked. Wow, they're just so creamy and delicious. Using that little bit of milk adds to the creaminess of them. This recipe's at aliskitchen.com. I promise you, it'll be a hit in your house. I could take these grits, I could put a steamed fried egg over them. Oh, oh, I don't know what to get first. The andouille sausage or the shrimp? Maybe a tomato, an onion? I'm gonna start with the shrimp. Okay, I've about finished my bowl. Are you ready to eat, camera girl? She's ready to eat. All right, cut.