Southern Style Gluten Free Shrimp & Grits

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   These are the basic ingredients for this recipe. You have: mushrooms, Gluten Free Andouille sausage, corn (i don't like canned corn too munch, but its works just the same), green onions, sweet peppers (great for color) shrimp (which i caught at a great price, $5.25 for half a pound), heavy cream and of course grits which I forgot to take a picture of.


2. Even thought I bought peeled and deveined shrimp, I like to do a second cleaning before I wash and season. I also like to take off the tail.


3. Slice your mushrooms, sweet pepper, corn and green onions. Size to your liking, I don't really like bite size pieces so I cut them medium size.


4. I used about 3 tablespoons of butter...ok maybe 4 tablespoons of butter to a nice and hot pan. I didn't use oil in this dish because I didn't want it to be greasy, plus butter adds a lot of extra flavor!


5. As the butter begins to melt add all of your veggies. Saute for about 3-5 minutes...then...


6. Add in your sausage! Mhmmm sausage!
   Note: This gluten free sausage came precooked, I wasn't a big fan of it being precooked, but it was the only gluten free sausage that I could find at the time.


7. After another 5 minutes add your heavy cream. I wanted to make the sauce for this dish, thick and creamy, so I just eye balled my amount. Its totally up to you and your liking! Then add shrimp! Make sure that you add the shrimp last because you don't want to over cook them and have rubbery shrimp. You can check after a few minutes if you like. Let simmer on low heat for about 8-10 minutes, take it off the heat then let is rest. I like to just leave the food alone & let it do its thing. No need to poke at it all the time.


8. I apologize for not concentrating on the grits as much. I make them all the time so they were pretty easy. You can start them while your sauce is finishing up.
   I also don't measure a lot because I do what comes natural to me. With that being said, I know that I used 2 cups of water, but as for the measurements of the grits I just eye balled it. If you're not sure definitely follow the instructions on the package. Cook until water boils out, stirring constantly (I know, it goes against my wishes), but you don't want burned grits. Also, with this dish you don't want your grits too gritty, so use a little tool called cream cheese...yes cream cheese! It makes them smooth and yummy, also add a tablespoon of butter for flavor.
   Note: I did see on Food Network were someone used mayo instead of cream cheese, I'm not a huge fan of mayo so I didn't go for that.


9. So once everything is done, take your favorite bowl...layer the bottom with your creamy grits and top it off with your shrimp and andouille sausage sauce! Sprinkle a little extra green onion on top and ENJOY!
   Note: My bowl isn't that deep, so its looks as if I have a lot of food, but I don't!