Jambalaya Pot Shrimp And Grits
Author: Ardy Reed
Shrimp and grits is a long-standing southern tradition in the Deep South. When you take a good ole southern recipe like this and combine it with a Cajun jambalaya pot flare, you get a wonderful dish that will satisfy the most fickle appetite. This simple yet, stylish recipe can be completed and served in less than one hour, provided you do not account for the cleanup time of the jambalaya pot. For the full conversational and nostalgic effect, be sure to serve the dish straight from the jambalaya pot.
This recipe will serve six to eight people. Ingredients can be increased or decreased to suit your party number.
Shrimp and Sausage Portion
- 5 lbs of raw shrimp – I prefer a 40 count size
- 3 lbs of smoked link sausage your preference – I prefer Polk's brand (It's important to get fully cooked smoked sausage or you will have to swap items #9 and #10 below.)
- 6 large yellow onions – substitute Vidalia, white or red onions if you wish
- Cooking oil – I prefer virgin olive oil but a peanut or a light corn oil will suffice
- Black pepper
- Tony Chachere's seasoning – If you prefer you may use Cavender's or any other brand
- Grits – Please do not substitute instant or 5 minute grits, use real grits
- 1/2 cup of grated mozzarella cheese
- 1 bay leaf
- 1 stick of margarine
- 8 oz of grated pepper jack cheese
- Black pepper
If you like a kick to your food use a hot sausage. If you have a pallet that prefers a milder touch, use a mild sausage. The combination of the sausage and shrimp in conjunction with cooking in the cast iron jambalaya pot is what really gives this dish its unique flavor. I have prepared this dish in many different types of pots and pans. The jambalaya pot really adds that extra little something to set this dish apart.
Shrimp & Sausage Preparation and Instructions:
- Thaw and peel the shrimp, then wash and set them aside.
- Slice the smoked sausage into approximately 1/4 inch medallions.
- Peel and dice the onions into very fine pieces.
- Prepare your jambalaya pot – you will need at least a four to five gallon jambalaya pot for this size recipe.
- Add a generous portion of cooking oil (1/3 to 1/2 cup) to the pot and add a medium high heat.
- Making sure your oil is hot, add all of the onions.
- Add a couple of dashes of salt and black pepper and saute' the onions
- Continue to saute' until the onions caramelize. You don't want to burn them but the darker the better. A dark onion gives you a richer flavor.
- Add shrimp and stir – cook until all of the shrimp are completely white. If the dish becomes dry add a small amount of water, but not too much. . At this point you may add a dash of Tony's but be careful, this dish will be inherently spicy as a result of the style of sausage you chose.
- Add the sausage to the jambalaya pot and stir – bring to a boil, reduce the heat and cover, stirring occasionally to keep from burning.
- Let simmer for approximately 15-20 minutes. Add water as needed to keep the dish from cooking completely down. You do want some juice.
- Remove from heat and prepare to serve
Grits Preparation and Instructions:
The grits will have to be prepared while you are cooking the shrimp and sausage. It may take some practice to get your timing right to have both ready at approximately the same time. Prepare your grits per instructions on the package for the recommended servings with the following exceptions:
- Use milk in the place of water for creamy grits – this is a must.
- Add margarine
- Add one bay leaf to the grits while cooking.
- Add the grated mozzarella cheese half way through the cooking process.
- Salt and pepper to taste.
- Spoon some grits onto your plate, and then make your way to the jambalaya pot.
- Ladle out a generous portion of shrimp and sausage on top of the grits.
- Garnish with the grated pepper jack cheese.
This is one of my favorite dishes to cook in my jambalaya pot. This dish is equally delicious when cooked in a cast iron Dutch oven, or any other cast iron cookware. This jambalaya pot shrimp can be served with white or brown rice if you do not like grits. However, I encourage you to try it with the grits first, it is a much better dish when prepared with grits.
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Ardy Reed is the owner of www.TheJambalayaPot.com and enjoys cooking with jambalaya pots, dutch ovens and other various cast iron cookware. Visit www.TheJambalayaPot.com today to find your jambalaya pot. You can also check out other recipes that are great for cast iron cooking.