SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS
This is a great meal that screams New Orleans! The shrimp and sausage combo can't be beat and the spiciness is kept in check by the creamy grits.
Provided by Kelsey Nixon
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper.
- For the shrimp and sausage: Heat the olive oil in a large skillet. Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. Add the garlic, bell peppers and onions. Sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and Cajun seasoning to the pan and saute until the shrimp are beginning to turn pink, 1 to 2 minutes. Add the reserved sausage and remaining 1/2 cup chicken stock to the skillet and reduce a bit to intensify those flavors. Stir in the remaining tablespoon butter at the end, garnish with parsley, and add the lemon juice.
- Serve the sausage, peppers and shrimp over the grits.
GREEN ONION SAUSAGE AND SHRIMP GRAVY
Provided by John Besh
Categories Brunch Mardi Gras Dinner Sausage Shrimp Family Reunion Party Potluck Green Onion/Scallion Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 68
Number Of Ingredients 16
Steps:
- 1. Melt the bacon fat in a large heavy-bottomed pan over high heat, then add the pork sausage and cook, breaking up the meat with the back of a wooden spoon, until it is browned, 12-15 minutes. Add the onions and cook, stirring often with the spoon, until the onions are deep brown, about another 15 minutes.
- 2. Reduce the heat to moderate, then sprinkle the flour into the pan, stirring to mix it into the sausage and onions. Cook for about 2 minutes to remove the raw flavor from the flour.
- 3. Season the shrimp with salt and pepper, then add them to the pan, stirring and tossing them with a spatula. Sauté until they turn pink, about 3 minutes. Remove the shrimp from the pan and set aside while you continue making the sauce.
- 4. Add the bell pepper, garlic, pepper flakes, allspice, Worcestershire, tomatoes, and Chicken Stock to the pan, stirring well. Increase heat and bring the sauce to a boil. Reduce the heat to low and cook for 15 minutes. Add the thyme, green onions, and shrimp and cook for another 5 minutes. Season with salt and pepper.
SAUSAGES WITH QUICK ONION GRAVY
A simple idea for homemade gravy turns this family supper into something far more interesting
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the onions into a roasting tray and drizzle with the vinegar and seasoning. Sit the sausages on top and roast for 30 mins, stirring halfway.
- Pour over the stock and Worcestershire sauce, return to the oven and cook for 10 mins more. Serve with the mash and green beans.
Nutrition Facts : Calories 400 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 2.39 milligram of sodium
CHARLESTON SHRIMP 'N' GRAVY
Authentic original Charleston favorite shrimp recipe usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits.
Provided by ALRAYNA
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Place the bacon in a large skillet over medium heat. Fry until browned, then remove to paper towels to drain. Add the butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat.
- When the roux reaches dark brown, increase the heat to medium-high, and add the onions and bell pepper. Cook and stir for a couple of minutes, just until softened. Meanwhile, place the shrimp in a bowl, and toss with seasoned salt, pepper, garlic powder, and remaining flour. Pour into the pan, and stir constantly for 1 minute. Whisk in the chicken stock, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Don't cook much longer, or the shrimp will become tough. Sprinkle the chopped green onion over it, and remove from the heat. Serve over fresh hot grits, rice or biscuits. Crumble the bacon slices on top.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 12.6 g, Cholesterol 195.7 mg, Fat 11.1 g, Fiber 1.4 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1087.8 mg, Sugar 2.3 g
CAJUN SHRIMP AND SAUSAGE GRAVY OVER BISCUITS
A few years back I was visiting friends in LA, and after a long day of fishing, a wonderful dinner with fresh fish of course, the next day we all woke up famished. Well ... biscuits with sausage gravy was the request, but I wanted to do something a little cajun. Our last vacation day, so it was clean out the fridge, but still trying to make something that resembled biscuits with sausage gravy. After a quick run to a local quick stop to get some cream and biscuits we were set. Well this is the creation, and it is really good. The only thing I have changed since I returned is that I love to add some scallions right at the end for a fresh flavor, but otherwise, pretty much the same. Make this for a breakfast/brunch for family this holiday season. And if you don't want to use andouille, use a spicy or mild sausage along with the cajun spices. And if you bake, make your own biscuits. I'm just not much of a baker, so I take a short cut and use a canned biscuit. We served this with some scrambled eggs and Bloody Mary's (it was the last day of vacation). But skip the eggs, and you won't miss them - this is a very satisfying dish.
Provided by SarasotaCook
Categories Breakfast
Time 40m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Sausage -- In a large saute pan cook the diced andouille on medium heat until cooked through. Don't cook it at too high of a temperature. You want to slowly saute it. Once it is done, remove to a plate lined with a paper towel to drain.
- Sauce -- In the same pan, pour out the drippings from the andouille (no need to clean the pan out, the flavor is fine, you just don't want all the oil) and add the fresh olive oil and bring to medium high heat. Add in the onion, celery, red pepper and garlic and saute 3-4 minutes.
- Deglaze -- Originally I used chicken broth because that is all I had. Now, I like to deglaze with white wine just to get all the bits up off the pan. Add the wine and scrape up the bits from the pan and cook just a minute, then remove from the heat and slowly add in the cream, hot sauce (to taste) and the cajun seasoning and return to the heat on medium low cook until it reduces about 20-30 minutes. The cream will naturally thicken on it's own.
- Shrimp and Sausage -- After the sauce has thickened, add the sausage back in as well as the shrimp and cook on medium heat until the shrimp begin to curl and turn pink. Add salt and pepper if needed according to your taste.
- Biscuits -- Now I just used a canned biscuit, so I baked them according to directions, but if you want to make your own, by all means please do.
- Serving -- Right before serving, add in the scallions and serve this decadent sauce over sliced biscuits.
- Cook up some of your favorite eggs and serve with some Bloody Mary's for a perfect brunch. This also would make a great lunch or dinner.
SAUSAGES IN ONION GRAVY
A very easy recipe for sausages. Yummy and filling with mashed potatoes.
Provided by marianne
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Boil sausages in large pan of water for 5 minutes; drain and peel off skin. Chop up sausages.
- Heat oil in a large fry pan and fry onion until soft and golden. Remove pan from heat and add flour. Stir slowly adding water until well combined. Return to heat and bring to boil, stirring. Add beef cubes, Worcestershire sauce, tomato sauce, salt and pepper; mix well.
- Reduce heat and add cooked sausages. Cover and simmer for 20 minutes.
Nutrition Facts : Calories 171 calories, Carbohydrate 8.8 g, Cholesterol 41 mg, Fat 10.6 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 2.8 g, Sodium 799 mg, Sugar 2.3 g
SMOKY SHRIMP-AND-SAUSAGE GRAVY
This starter of smoky, savory shrimp-and-sausage gravy comes from renowned Southern chef Scott Peacock. He likes to serve it up in individual cups, with a side of palate-cleansing quick-pickled crudité and his legendary biscuits that help to sop up every last drop of gravy goodness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Yield Serves 10 to 12
Number Of Ingredients 15
Steps:
- Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Melt butter in a large skillet over medium heat. Add onion, season with salt and black pepper, and cook until softened, about 4 minutes. Add shallot, thyme, Aleppo pepper, and garlic; reduce heat to medium-low and cook, stirring often, until shallot turns translucent, 3 to 4 minutes (if onion starts to brown, reduce heat further).
- Add tomato and a generous pinch of salt; increase heat to medium. Cook, stirring frequently, until tomato breaks down, about 3 minutes. Add sausage; cook 2 minutes more. Stir in stock, increase heat to medium-high, and boil until liquid is reduced by half, about 5 minutes. Stir in shrimp and simmer until partially cooked, 1 to 2 minutes, depending on size.
- Stir in cream and simmer until shrimp are just cooked through, 1 to 2 minutes more, depending on size. Remove from heat, season with salt and pepper, and stir in parsley and scallion just before serving. Serve gravy in individual cups with hot split biscuits and spoons on the side.
More about "green onion sausage and shrimp gravy recipes"
SHRIMP AND GRITS WITH BELLE’S SAUSAGE GRAVY - THE LOCAL …
From thelocalpalate.com
10 BEST SHRIMP GRAVY RECIPES | YUMMLY
From yummly.com
GREEN ONION SAUSAGE AND SHRIMP GRAVY RECIPE - FOOD NEWS
From foodnewsnews.com
GREEN ONION SAUSAGE AND SHRIMP GRAVY | WHERE NOLA …
From nola.com
SAUSAGE & ONION GRAVY OVER GARLIC MASHED POTATOES
From coopcancook.com
GREEN ONION SAUSAGE AND SHRIMP GRAVY - MEALPLANNERPRO.COM
From mealplannerpro.com
GREEN ONION SAUSAGE AND SHRIMP GRAVY | SAUSAGE DISHES, SAUSAGE …
From pinterest.co.uk
GREEN ONION & CHEDDAR BISCUITS WITH SAUSAGE GRAVY - MARSH MEAL …
From marshmealmap.com
SHRIMP GRAVY WITH SAUSAGE - CREOLECAJUNCHEF.COM
From creolecajunchef.com
GREEN ONION SAUSAGE AND SHRIMP GRAVY RECIPE - TEXTCOOK
From textcook.com
GREEN ONION SAUSAGE AND SHRIMP GRAVY - MASTERCOOK
From mastercook.com
GREEN ONION SAUSAGE AND SHRIMP GRAVY: IN SOUTH LOUISIANA, ANY …
From pinterest.com
GREEN ONION SAUSAGE AND SHRIMP GRAVY - DAIRY FREE RECIPES
From fooddiez.com
GREEN ONION SAUSAGE AND SHRIMP GRAVY RECIPE
From pinterest.com
GREEN ONION SAUSAGE - FROM FIELD TO TABLE
From fromfieldtotable.com
GREEN ONION SAUSAGE RECIPES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
FRESH GREEN ONION SAUSAGE GRAVY (AND A HOW-TO ON MAKING …
From 225batonrouge.com
GREEN ONION SAUSAGE AND SHRIMP GRAVY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GREEN ONION SAUSAGE AND SHRIMP GRAVY | SAUSAGE DISHES, CAJUN …
NEW ORLEANS GREEN ONION SAUSAGE AND SHRIMP GRAVY
From mastercook.com
10 BEST FRESH GREEN ONION SAUSAGE RECIPES | YUMMLY
From yummly.com
SHRIMP SAUSAGE AND GRITS RECIPES - FOOD NEWS
From foodnewsnews.cc
GREEN ONION SAUSAGE — PORCH,WINE & GRAVY | LOUISIANA FOOD …
From porchwineandgravy.com
SAUSAGES IN ONION GRAVY - MY FUSSY EATER | EASY KIDS RECIPES
From myfussyeater.com
GREEN ONION SAUSAGE WITH RUSTY GRAVY RECIPE - CAJUN COOKING …
From cajuncookingrecipes.com
GREEN ONION SAUSAGE AND SHRIMP GRAVY OVER FRIED EGGS
From bigoven.com
CAJUN CREOLE RECIPES, CUISINE IDEAS & MENUS - PAGE 3
From epicurious.com
CANNED SAUSAGE AND GRAVY - COOKEATSHARE - RECIPES
From cookeatshare.com
RECIPES/GREEN-ONION-SAUSAGE-AND-SHRIMP-GRAVY-356812.JSON AT …
From github.com
CHEF JOHN BESH'S GREEN ONION SAUSAGE AND SHRIMP GRAVY …
From nola.com
SHRIMP GRAVY OVER CHEDDAR BAY BACON BISCUITS · ERICA'S RECIPES
From recipegoulash.cc
MARDI GRAS: GREEN ONION SAUSAGE AND SHRIMP GRAVY : RECIPES
From reddit.com
SHRIMP GRITS W ANDOUILLE SAUSAGE AND TASSO GRAVY RECIPES
From foodnewsnews.cc
CAJUN SHRIMP AND SAUSAGE GRAVY OVER BISCUITS RECIPE
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love