Paula Deen's Baked Creole Shrimp and Grits

A baked cast-iron casserole of cheddar grits topped with andouille and Creole-seasoned shrimp.

Ingredients

• 1/2 cup plus 2 tablespoons butter, divided
• 3/4 pound andouille sausage, sliced 1/2 inch thick
• 1 pound large shrimp, peeled and deveined
• 2 teaspoons Creole seasoning
• 4 cups low-sodium chicken broth
• 1 1/2 cups quick-cooking grits
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 cup heavy whipping cream
• Chopped green onion, for garnish

Directions

Heat the oven to 375 F.

1. Melt 2 tablespoons butter in a cast-iron skillet and brown the sausage about 5 minutes; drain the drippings.
2. Season the shrimp with Creole seasoning, add to the skillet, and cook until pink, about 3 minutes; transfer to a bowl.
3. In a saucepan, bring the broth and remaining butter to a boil. Whisk in the grits, salt, garlic powder, onion powder, and pepper and simmer until thick, about 5 minutes.
4. Stir in 1 cup cheese until melted, then whisk in the cream.
5. Pour the grits into the skillet, top with the shrimp mixture, and sprinkle with the remaining cheese.
6. Bake about 15 minutes until bubbly. Garnish with green onion.

Notes

Recipe by Paula Deen (pauladeen.com).