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Ingredients
0 servings
1 tablespoonolive oil
1yellow onion
medium, chopped
0.5green bell pepper
chopped
1 linkAndouille sausage
cut in half lengthwise and then into 1/4-inch thick half-moon shapes
⅔ cupdiced ham
2garlic cloves
minced
3 cupswater
2 cupsmilk
¾ teaspoonsalt
1 ½ cupsquick-cooking grits
½ teaspoonCajun seasoning
or Creole
½ teaspoonTabasco sauce
¼ teaspoonblack pepper
0.5 poundshrimp
medium, peeled and deveined
1tomato
chopped
1 cupshredded white cheddar cheese
3green onions
sliced
Instructions
Step 1
In a Dutch oven or large, heavy pot heat the olive oil over medium-high heat.
Step 2
Add onion and green pepper and cook until soft, about 4 minutes.
Step 3
Add Andouille sausage and ham and cook for 2 minutes, stirring occasionally.
Step 4
Add garlic and cook 1 minute.
Step 5
Add water, milk, and salt and bring to a simmer. Gradually stir in grits.
Step 6
Add TABASCO sauce, Creole or Cajun seasoning, and pepper. Cook, stirring frequently for about 4 minutes.
Step 7
Stir in shrimp and tomato and cook for another 3 minutes, or until shrimp are cooked through.
Step 8
Stir in cheese and green onions. Serve.
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