1.5 cups stone ground grits, cooked according to directions
and seasoned well
2 lbs raw shrimp, peeled and deveined
1 lb Andouille sausage, diced
1 cup diced bell pepper
1 cup diced onion
3/4 cup diced celery
1 T freshly chopped thyme or 1/3 tsp. dried thyme
cayenne to taste
2 tsp Worcestershire
juice from 1/2 lemon
1/3 cup flour
1/3 cup butter
4 T butter
1 T vegetable oil
1 cup chicken stock (if needed)
Cook grits according to instructions. Pour into a greased, 9×13 casserole while still hot.
Heat oil in a large skillet on medium-low heat. Add sausage, bell pepper, onion, celery, garlic and thyme. Cook slowly until veggies are soft. Add shrimp and cook until just pink. Add the Worcestershire, 4 T butter and lemon juice. Remove from heat but keep warm.
Meanwhile melt 1/3 cup butter in a small pan. Add flour and whisk on medium heat. Continue whisking until roux is the color of milk chocolate. Place shrimp mixture back on low heat and pour roux over mixture. Mix well and bring to a slow boil. If mixture is too thick add stock. Season with salt, pepper, and cayenne.
If serving immediately keep casserole warm in a 350 degree oven. Otherwise allow casserole to cool then cover and refrigerate. Once cold casserole may be frozen for up to 3 months. To reheat defrost overnight in refrigerator then reheat casserole covered at 325 degrees for 45min-1hr.