Creole Shrimp and Grits
Garlic-Roasted Broccoli
Ingredients
- 6 Tbsp butter, divided
- 1 (14-oz) pkg andouille smoked sausage, sliced
- 1 lb peeled and deveined shrimp
- 1½ Tbsp Creole seasoning, divided
- 1 (32-oz) carton chicken broth
- 1½ cups quick-cooking grits
- 1 (8-oz) pkg shredded Cheddar cheese, divided
Instructions
- Preheat oven to 375°F. Melt 2 Tbsp butter in a large ovenproof skillet over medium-high heat. Add sausage, and cook until browned; remove from skillet.
- Sprinkle shrimp with 1 Tbsp Creole seasoning; add to skillet, and cook, stirring occasionally, until just pink. Remove from skillet, and wipe skillet clean.
- Bring broth to a boil in skillet; gradually whisk in grits. Cook, stirring constantly, until grits are thickened. Stir in 4 Tbsp butter, ½ Tbsp Creole seasoning, and 1½ cups cheese. Top with shrimp and sausage; sprinkle with ½ cup cheese.
- Bake 10 to 15 minutes or until cheese is melted and grits are hot and bubbly.
Side Dish Ingredients
- 1 head broccoli, cut into florets
- 2 cloves garlic, minced
- 3 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 375°F. Spread broccoli on a rimmed baking sheet; toss with garlic, and drizzle with oil. Season lightly with salt and pepper.
- Bake 15 minutes or until crisp-tender.
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