& Boudan Sausage Grits
2-lbs. Satan's Breath® Boudan
1.5-lbs. shrimp (headed & peeled)
2-T. olive oil
1-T. minced garlic
1-soft ball size onion (chopped)
1-large pepper (chopped)
1.5-tsp. salt (optional)
1/2-tsp gourmet black pepper (hand ground)
Satan's Breath® Cajun Blend
Satan's Breath® Seafood Seasoning & Crab & Shrimp Boil
1-7oz. can Mexicorn (drained)
1-14.5oz. can stewed tomatoes w/ green chilies
2-T. Lee & Perrins Worcestershire Sauce
1-10 3/4oz. can of Greens Creole Shrimp Soup or
Campbell's Cream of Shrimp Soup
1-8oz. bottle of Doxee Clam Juice (water substitute)
2½ cup instant grits
Put the Boudan sausage on a sheet pan and put in a 400º oven
and cook until almost done. Remove it from the oven, cut
into I" diagonal pieces and set aside. Head and
peel the shrimp and set aside. Now chop the onion and
bell pepper. Put the 2-T. olive oil in a thick bottom 6
qt. sauce pan. Cook the chopped onions and peppers until
the onions are clear. Now add the corn, tomatoes,
Worcestershire sauce, and all the dry spices. When the
temperature is back up add the Shrimp soup and clam juice.
When it bubbles, set aside, and fold sausage and the uncooked
shrimp into the grits. The heat will cook shrimp.
I always cook the shrimp early and set them on the back right
burner to stay warm while I cook the bread. That right
rear burner vents the oven and 10 to 30 minutes will not hurt.
This is good for breakfast, a side dish, or as a main entrée.