Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, brads cajun prawns with sausage and grits. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Boil water as directed for grits. Add garlic salt and ground black pepper, stir to incorporate. Add grits and cook as directed by packaging.

Brads Cajun prawns with sausage and grits is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Brads Cajun prawns with sausage and grits is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have brads cajun prawns with sausage and grits using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Brads Cajun prawns with sausage and grits:

1. Take 2 tbs butter
2. Prepare 1 small sweet onion, chopped
3. Prepare 1 yellow bell pepper, chopped
4. Make ready 1 tsp minced garlic
5. Get 1/4 cup white wine
6. Take 1 andouille sausage
7. Get 1 pint heavy cream, divided
8. Make ready 2 cups shredded pepper jack, divided
9. Get 2 lbs 21-30 count prawns, peeled
10. Take 4 tbs Cajun spice
11. Take For the grits
12. Make ready 2 cups water
13. Take 1 tbs butter
14. Take 1 cup dry grits
15. Prepare 3 tsp granulated chicken bouillon
16. Make ready Ground black pepper

Add additional cayenne pepper, if desired. Remove from the heat and spoon the sausage and shrimp mixture over the grits. Cheesy Grits with Andouille Sausage and Cajun Red Gravy is a welcoming meal to any Southern Soul from the Deep South; made with the Southern-Style cheesy grits, Cajun Red Gravy made from the Holy Trinity, Andouille sausage, herbs, and Cajun spices. For the shrimp and sausage: Heat the olive oil in a large skillet.

Steps to make Brads Cajun prawns with sausage and grits:

1. Melt 2 tbs butter in a large fry pan. Saute onion, pepper, and garlic until fairly carmelized on medium low heat.
2. When carmelized, add white wine and sausage. Turn heat up to medium and reduce 3/4 of the liquid.
3. Add add 1 cup each, cream and pepper jack. Then Cajun spice. Stir constantly until cheese melts. Simmer on medium low until sauce starts to thicken.
4. Add prawns and simmer until they are just done.
5. At the same time. Bring 2 cups water to a boil. Add remaining cream, dry grits, and bouillon. Reduce heat to low. Stir constantly about 5 minutes.
6. Add remaining pepper jack. Stir until melted. Remove from heat and cover. Let sit a few minutes.
7. In a bowl, place grits to one side. Add prawns and sausage. Spoon plenty of sauce over them. Sprinkle with black pepper. Serve immediately. Enjoy.

Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. For the shrimp and sausage: Heat the olive oil in a large skillet. Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. Add the garlic, bell peppers and onions. Sometimes we even use head on shrimp, but if you prefer your shrimp to not look at you, use head-off shrimp.

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