Shrimp, Andouille and Grits

Ingredients

• 1 pound Georgia white shrimp peeled and deveined
• ½ pound Andouille sausage or another spicy sausage
• 1 cup heavy whipping cream
• 1 pound unsalted butter
• 6 ounce bacon fat
• 2 tablespoon minced garlic
• 1 tablespoon paprika
• ½ teaspoon each of chopped thyme (parsley, and oregano)

Instructions

1. Follow recipe on package except use less stock. Add medium sharp cheddar cheese and salt and pepper to taste. Set aside but keep warm.
2. In a sauté pan, add garlic butter; there should be enough for 2 or 3 batches. Add sausage and onions and sauté.
3. Add shrimp, cream, wine and lemon let cook for 3 minutes. Add Old Bay, salt and pepper to taste. Let simmer then sprinkle flour on top and mix in. Continue doing this until you have the right consistency. Simmer a little longer to cook out the flour taste. Put grits into bowl, and top with shrimp mixture.