icon-location New Orleans, LA

SHRIMP COGNAC AND ANDOUILLE STONE GROUND GRITS

Seafood

4 Portions

INGREDIENTS

2 oz Clarified Butter
2 T Garlic – minced
1 c Leeks – cut into 1/2” half-moons
and rinsed very well
1 lb Fresh Gulf Shrimp
1 T Creole Seasoning
2 c Chopped Forest Mushrooms – chanterelles, Morels and Oyster Mushrooms
1 c Tomatoes – peeled, deseeded and diced small
4 oz Hennessy Cognac (or your favorite)
4 oz Reduced Shrimp Stock
3 oz Veal Stock
3 T Butter
2 T Chopped Fresh Thyme
To taste Kosher Salt and Freshly Ground Black Pepper

METHOD FOR GRITS

  • Place a medium sauce pot on stove over medium heat.
  • Add butter, onions and sausage to the pan and cook for 5 minutes or until the onions are translucent.
  • Pour in the milk and bring to a simmer.
  • Slowly whisk in the grits to avoid lumps.
  • Bring the milk back to a boil, turn down the heat to low and continue to slowly simmer, stirring frequently for at least 1 1/2 hours or until smooth and creamy.
  • Season with salt and pepper.
  • Keep hot until ready to serve.

    • 1403 Washington Avenue, New Orleans, LA, 70130
    504-899-8221