Voodoo Shrimp And Andouille Sausage w/ Pepper Jack Grits

Submitted by King Sefah

About the cook: Born and raised in Louisiana I've always had a unique pallet for rich flavorful food. I learned all that I know from not only my mother, who was a Louisiana native, but my father who was born in Ghana (West Africa). Being exposed to these cultures allowed me to develop a unique style of my own as a cook. Over the years, due to my infatuation with the art, I went on to master the Asian cuisine as well. It's my passion to cook dishes that not only taste good, but leave lasting impressions on everyone who had a bowl.

About the dish: A wicked blend of seasonings and spices that'll be sure to make your tastebuds tingle.

National Origin: Cajun

Serves: 4

Estimated Time: 1 to 2 Hours


Voodoo Shrimp and Andouille:
1 Lbs large Shrimp(Save shells)
1 Package of Andouille Sausage
2 Tbs olive oil
1/4 cup chopped onions
2 Tbs minced garlic
2 lemons
2 cups water
1/2 cup Worcestershire sauce
1 Tsp Salt
3 bay leaves
1/4 cup white wine
2 cups heavy cream
4 Tbs butter
1 Tsp cayenne
2 Tbs Tony’s Creole Seasoning
Black pepper and salt to taste.

Pepper Jack Grits:
1 Cup Grits
4 cups Chicken Stock
1/4 cup Parmesan Cheese
1/2 cup Pepper Jack Cheese
2 Tbs Butter
2 Tbs Mascarpone Cheese
1Tbs Parsley
Salt and pepper to taste.


Peel all of your shrimp. Put the shells aside so you can use for stock later. Season your shrimp with 1 Tbs of your Creole seasoning and black pepper.

On high heat, heat 1 Tbs of oil. Throw in the onions and garlic and sauté for a min. Add the shrimp shells you put aside, the rest of the creole seasoning, onions, bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper (Yea all that!). Give it a few stirs until it comes to a boil. Lower your heat and let it simmer for a good 30 minutes. Once its cooled Strain it into a bowl, and toss the shells out. Bring that liquid to a boil and cook it until it has a syrupy dark brownish look (usually takes about 10 min).

In a separate large skillet heat 1 Tbs of oil on high heat. Add sausage and Canyenne pepper (optional) and saute for 4 minutes. Add the shrimp and saute them for another 3 minutes. Add the heavy cream, butter and the sauce you made previously.

Stir and simmer for 4-5 min and you’re done.

Pepper Jack Grits:
Bring the Chicken Stock to a boil and stir in grits. Stir it occasionally until the grits begin to thicken, for about 4-5 minutes. Reduce heat and stir in cheeses, butter, salt pepper, and parsley until grits are completely thickened. Top with Voodoo Shrimp and Andouille and garnish with Parsley. Enjoy.

Chat about it!

Your email address will not be published. Required fields are marked *