How To Cook Jambalaya Pot Shrimp With Southern Style Grits?

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

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• 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.

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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.
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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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