In honor of Mardi Gras, I figured I’d include some awesome recipes I found that remind me of my Birthday trip to New Orleans. I had the honor of eating at Jon Besh’s restaurant AUGUST which was phenomenal!

Before we left NOLA, we stopped at this restaurant that was off the beaten path and I had the best grits of my life! My crappy phone photo above really doesn’t do it justice, but you can see the lovely pool of butter around the plate which made it so amazing! I found the recipe below on Southern Living and it reminded me of the  wonderful grits I had in NOLA. Hope you enjoy!!

Shrimp & Andouille Sausage with Asiago Grits

6 Servings

Asiago Grits

INGREDIENTS

• 2 (14-oz) cans Chicken Broth
• 3/4 C uncooked Quick-Cooking Grits
• 1/2 (8-oz) container Chive-and-Onion Cream Cheese
• 1/2 C Asiago or Parmesan Cheese (freshly grated)
• 1/4 t Ground White Pepper

PREPARATION

1. Bring chicken broth to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 12 to 15 minutes or until thickened. Add cheese and pepper, stirring until melted.

Shrimp & Andouille Sausage 

INGREDIENTS

• 1 1/2 pound Medium-size Raw Shrimp (unpeeled)
• 1 T Butter
• 1/2 pound Andouille Sausage (diced)
• 3/4 C Whipping Cream
• 1/3 C Chicken Broth
• 1/3 C Dry White Wine
• 1/2 C Asiago or Parmesan Cheese (freshly grated)
• 1/4 t Ground White Pepper

PREPARATION

1. Peel shrimp; de-vein, if desired.
2. Melt butter in a large skillet over medium-high heat; add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet.
3. Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly, 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over Asiago Grits.