Bayou Firecracker Shrimp & Andouille Gouda Grits
Cajun shrimp, browned andouille, creamy smoked-Gouda grits, fried okra & hot-honey butter
Method
Start the grits
Bring stock and milk just to a simmer in a heavy saucepan. Whisk in grits and salt. Reduce heat to low; cook 25–35 minutes, stirring often and adding a splash of milk if they tighten before tender.
Prep the okra
Soak okra in buttermilk. Mix cornmeal, flour, and 1/2 tsp Cajun seasoning; drain okra and toss in the coating. Spread on a tray and hold while you build the skillet so it can be fried just before serving.
Brown the andouille
Brown sausage in a wide skillet over medium-high heat for 4–5 minutes. Transfer to a plate, leaving about 1 tbsp drippings; add neutral oil only if needed.
Build the trinity sauce
Cook onion, bell pepper, and celery in the skillet for 6–8 minutes until softened and browned at the edges. Add garlic, tomato paste, and 1/2 tsp Cajun seasoning; stir 1 minute. Add tomatoes, stock, Worcestershire, and hot sauce. Simmer 6–8 minutes until glossy and slightly thickened.
Fry the okra; cook the shrimp
Heat 1/2 inch oil in a deep skillet to 350°F. Fry okra in two batches for 3–4 minutes until crisp; drain on a rack and salt. Keep water away from hot oil. Meanwhile, toss shrimp with the remaining 1 tsp Cajun seasoning. Return sausage to the sauce; add shrimp and cook 3–5 minutes, turning once, until opaque and 145°F at the center. Squeeze in the lemon and stir in half the scallions and parsley.
Finish and stack
Stir butter, smoked Gouda, and black pepper into the tender grits; loosen with milk if needed. Melt the hot-honey butter ingredients together. Spoon grits into bowls, add the shrimp-andouille sauce, crown with fried okra, and drizzle lightly with hot-honey butter. Finish with remaining herbs and hot sauce.