Brads Cajun prawns with sausage and grits
Brads Cajun prawns with sausage and grits

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, brads cajun prawns with sausage and grits. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Creamy, buttery grits with JUMBO cajun seasoned shrimp and juicy Andouille sausage, you will be satisfied with this Southern staple. And I am sure they are all great! I make my shrimp and grits New Orleans style, with a little creole twist by adding some red pepper, andouille sausage and cajun seasonings.

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To get started with this particular recipe, we have to prepare a few components. You can cook brads cajun prawns with sausage and grits using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Brads Cajun prawns with sausage and grits:
  1. Make ready 2 tbs butter
  2. Take 1 small sweet onion, chopped
  3. Make ready 1 yellow bell pepper, chopped
  4. Prepare 1 tsp minced garlic
  5. Prepare 1/4 cup white wine
  6. Take 1 andouille sausage
  7. Prepare 1 pint heavy cream, divided
  8. Get 2 cups shredded pepper jack, divided
  9. Make ready 2 lbs 21-30 count prawns, peeled
  10. Take 4 tbs Cajun spice
  11. Make ready For the grits
  12. Take 2 cups water
  13. Take 1 tbs butter
  14. Prepare 1 cup dry grits
  15. Get 3 tsp granulated chicken bouillon
  16. Get Ground black pepper

Garlic, scallions and parsley: To sauté with your shrimp. Seasonings: Today we are using Cajun seasoning, paprika, black pepper and garlic powder. Cheesy Grits with Andouille Sausage and Cajun Red Gravy is a welcoming meal to any Southern Soul from the Deep South; made with the Southern-Style cheesy grits, Cajun Red Gravy made from the Holy Trinity, Andouille sausage, herbs, and Cajun spices. Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper.

Steps to make Brads Cajun prawns with sausage and grits:
  1. Melt 2 tbs butter in a large fry pan. Saute onion, pepper, and garlic until fairly carmelized on medium low heat.
  2. When carmelized, add white wine and sausage. Turn heat up to medium and reduce 3/4 of the liquid.
  3. Add add 1 cup each, cream and pepper jack. Then Cajun spice. Stir constantly until cheese melts. Simmer on medium low until sauce starts to thicken.
  4. Add prawns and simmer until they are just done.
  5. At the same time. Bring 2 cups water to a boil. Add remaining cream, dry grits, and bouillon. Reduce heat to low. Stir constantly about 5 minutes.
  6. Add remaining pepper jack. Stir until melted. Remove from heat and cover. Let sit a few minutes.
  7. In a bowl, place grits to one side. Add prawns and sausage. Spoon plenty of sauce over them. Sprinkle with black pepper. Serve immediately. Enjoy.

For the shrimp and sausage: Heat the olive oil in a large skillet. Add the cayenne, remaining teaspoon salt, and remaining ½ teaspoon black pepper. Add additional cayenne pepper, if desired. Remove from the heat and spoon the sausage and shrimp mixture over the grits. Sprinkle scallions on top, if desired.

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