Andouille, Shrimp and Cheesy Grits

Ingredients:

• 3 cups chicken stock
• 3 cups whole milk
• 1 cup stone-ground grits
• 1 tablespoon olive oil
• 1 cup diced onion cut into small dice
• 1 cup diced celery cut into small dice
• 1 clove garlic minced
• 1 lb smoked Andouille sausage half finely diced, half sliced on the bias
• 2 tablespoons creole seasoning
• 1 lb shrimp 26/30 count, peeled and deveined
• 1/2 cup white wine
• 1 cup half and half
• 3 tablespoons unsalted butter
• 3/4 cup aged cheddar cheese shredded
• Kosher salt
• Freshly ground black pepper
• Minced chives for serving

Directions:

1. In a medium saucepan, combine the chicken stock and milk, and bring to a simmer over low heat. Stir in the grits and let it cook, stirring occasionally, until the grits has thickened into a pudding like consistency, about 20-30 minutes.
2. As the grits cook, heat the olive oil in a deep-sided saute pan over medium low heat. Cook the onion, celery, and garlic until the onions are translucent, about 5 minutes.
3. Add the smoked andouille sausage. When the sausages have browned, stir in the creole seasoning and cook for 30 seconds, then add the shrimp and a pinch of salt, stirring well.
4. Deglaze the pan with white wine, then slowly stir in the half and half and butter. Cook a few more minutes until the shrimp is fully cooked and the sauce is creamy.
5. Finish the grits by stirring in the cheddar cheese and seasoning with salt and pepper.
6. To serve, place the grits in a bowl, and top with the shrimp, sausage and sauce. Garnish with chives. Serve immediately.