How To Cook Jambalaya Pot Shrimp With Southern Style Grits?

1. How To Cook Jambalaya Pot Shrimp With Southern Style Grits Quickly?

3. Shrimp and Southern Style Grits is a long-standing southern tradition in the southern region of America such as Georgia, Florida, Maryland, etc. When you take a good ole southern recipe like this and combine it with a Cajun jambalaya pot flare, you get a wonderful dish that will satisfy the most unsteady hunger. This simple yet stylish recipe can be completed and served in less than one hour. Also, it does not account for the cleanup time of the jambalaya pot. For the full conversational and regretful effect, be sure to serve the dish straight from the jambalaya pot. • This recipe will serve six to eight people. Ingredients can be increased or decreased to suit your party number. • Ingredients for Shrimp and Sausage Portion: • 5 lbs of raw shrimp or prefer a 40 count size • 3 lbs of smoked link sausage of your preference • 6 large yellow onions. Also, you can take Vidalia, white or red onions if you wish • Virgin olive oil • Salt • Black pepper • Seasoning

4. If you like a kick to your food, use hot sausage. If you have a pallet that prefers a milder touch, use a mild sausage. The combination of the sausage and shrimp in conjunction with cooking in the cast iron jambalaya pot is what gives this dish its unique flavor. I have prepared this dish in many different types of pots and pans. The jambalaya pot adds that extra little something to set this dish apart. Shrimp & Sausage Preparation and Instructions: Thaw and peel the shrimp, then wash and set them aside. Slice the smoked sausage into approximately 1/4 inch medallions. Peel and dice the onions into very fine pieces. Prepare your jambalaya pot. You will need at least a four to five-gallon jambalaya pot for this size recipe. Add a generous portion of cooking oil to the pot and add medium-high heat. Making sure your oil is hot, add all of the onions. Add a couple of dashes of salt and black pepper and saute the onions. Continue to saute' until the onions caramelize. You don't want to burn them but the darker the better. A dark onion gives you a richer flavor.

5. 9. Add shrimp and stir until all of the shrimp are completely white. If the dish becomes dry add a small amount of water, but not too much. At this point you may add a dash of seasoning but be careful, this dish will be inherently spicy as a result of the style of sausage you chose. 10. Add the sausage to the jambalaya pot and stir. Bring to a boil, reduce the heat and cover, stirring occasionally to keep from burning. 11. Let simmer for approximately 15-20 minutes. Add water as needed to keep the dish from cooking completely down. You do want some juice. 12. Remove from heat and prepare to serve.

6. How To Serve: Spoon some grits cooked with a simple Stone Ground Grits Recipe onto your plate, and then make your way to the jambalaya pot. Ladle out a generous portion of shrimp and sausage on top of the grits. Garnish with the grated pepper jack cheese. This is one of my favorite dishes to cook in my jambalaya pot. This dish is equally delicious when cooked in a cast-iron Dutch oven, or any other cast iron cookware. This jambalaya pot shrimp can be served with white or brown rice if you do not like grits. Although, you can also check out the Seafood Breader Recipe which is a great accomplishment for shrimp and grits.

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