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Shrimp & Andouille Sauce Piquant with Gouda Grits

Yields1 ServingPrep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins

For the sauce piquant:
 3 tbsp vegetable oil
 6 oz tomato paste
 1 cup onion, chopped
 ½ cup green bell pepper, chopped
 ½ cup celery, chopped
 5 cloves garlic, minced
 1 lb andouille sausage, cut into pieces
 16.00 whole tomatoes, pureed
 1 can Rotel tomatoes
 3 ¾ cups water
 3 tbsp roux, pre-made (I used Savoie's)
 2 tsp onion powder
 2 tsp garlic powder
 1 tsp cayenne pepper
 2 tsp oregano
 2 bay leaves
 2 tbsp Louisiana Hot Sauce
 2 tbsp Worcestershire sauce
 1 lb large shrimp, peeled and deveined
 ½ cup parsley, chopped
 ½ cup green onions
 optional--creole seasoning to taste
For the Gouda grits:
 2 cups stone-ground grits
 3 cups water
 5 cups whole milk
 2 tbsp unsalted butter
 2 tsp salt
 1 tsp garlic powder
 ½ tsp cayenne pepper
 1 cup shredded Gouda
 salt and pepper to taste
To make the sauce piquant:

Using a large pot or dutch oven, heat the vegetable oil over medium heat and add the tomato paste. Allow the tomato paste to start to turn brown, being careful not to burn it. Stir the tomato paste often.


Next, add the onion, bell pepper, and celery. Cook for 4-6 minutes until the vegetables start to soften and the onions become translucent. Add the garlic and cook for another 2 minutes, being careful not to burn the garlic.


Add the andouille sausage and cook until browned.


Add the tomatoes, Rotel tomatoes, and water. Bring it to a simmer. Allow the mixture to cook for about 15 minutes. Next, add the roux. Stir until the roux has completely dissolved.


Add the onion powder, garlic powder, cayenne pepper, oregano, bay leaves, Louisiana Hot Sauce, and Worcestershire Sauce. Cover and decrease the heat to low. Allow to simmer for 1 1/2 hours, stirring every 10-15 minutes.


Next, add the shrimp and cook until just done about 10 minutes. Add the parsley and green onions. Serve over Gouda grits or rice.

To make the Gouda grits:

Combine the water, milk, salt, pepper, and 1 tablespoon of the butter in a medium saucepan over medium heat. Bring to a boil. Slowly whisk in the grits and cook, stirring frequently so the grits don’t stick to the bottom of the pan, for 1/2 to 1 hour. (The longer the grits cook, the creamier they become.).


Add the shredded cheese and the remaining tablespoon of butter and stir to combine. Season with salt and pepper to taste.


When serving, you can add a little creole seasoning if preferred.