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Prepare the Creamy Grits: In a medium saucepan, combine 1 cup chicken broth and 1 cup heavy cream. Bring the mixture to a boil over medium-high heat.

Once boiling, gradually whisk in 1 cup Quaker Oats grits, stirring continuously to prevent lumps. Reduce heat to low, season with 1/2 teaspoon black pepper and 1/2 teaspoon salt, then cover the saucepan and allow the grits to simmer and thicken for 10-12 minutes, stirring occasionally.

Remove the lid from the grits. Add 2 tablespoons Kerrygold butter and 1 cup shredded Tillamook Triple cheddar cheese. Stir until the butter is melted and the cheese is fully incorporated, creating a creamy and stretchy consistency. Keep warm.

Cook the Diced Potatoes: While the grits are simmering, place the 20 ounces frozen diced potatoes into a large pan or skillet over medium-high heat. Add 2 tablespoons butter.

Season the potatoes generously with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, 1 teaspoon seasoned salt, and 1 packet Sazon seasoning. Stir the potatoes to ensure they are evenly coated with the seasonings. Cover the pan and cook until tender and browned, about 15-20 minutes, stirring occasionally.

Prepare the Shrimp: In a mixing bowl, add 1 1/2 pounds shrimp. Season with 1 teaspoon Old Bay, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon Tony’s Creole seasoning. Mix thoroughly to coat the shrimp evenly.

In a separate large skillet or the cleaned pan from the potatoes, cook 12 ounces sliced beef sausage over medium heat until browned, about 5-7 minutes. Remove the cooked sausage from the pan and set aside, leaving any rendered fat in the pan.

Add the seasoned shrimp to the same pan. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove the cooked shrimp from the pan and set aside.

To the same pan, add 1 diced red bell pepper, 1 diced green bell pepper, 2 teaspoons minced garlic, and 2 tablespoons minced shallots. Sauté the vegetables until softened, about 5-7 minutes.

Reduce the heat to low. Pour in 1 1/2 cups heavy cream. Season the cream sauce with 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Tony’s Creole seasoning, 1 packet Sazon seasoning, 1/2 teaspoon paprika, and 1/2 teaspoon red pepper flakes.
Add 2 tablespoons tomato paste, 1/4 cup shredded Parmesan cheese, and 1/2 cup shredded Gouda cheese to the sauce. Stir continuously until the cheeses are melted and the sauce is smooth and well combined.

Return the cooked shrimp and beef sausage to the pan with the sauce. Stir everything together until the shrimp and sausage are fully coated in the creamy sauce.

Assemble the Dish: Spoon a generous portion of the creamy grits into a serving bowl. Top the grits with the cooked diced potatoes. Spoon the shrimp and sausage in sauce over the potatoes and grits. Garnish with 2 tablespoons chopped green onions, as desired. Serve immediately.

Prepare the Creamy Grits: In a medium saucepan, combine 1 cup chicken broth and 1 cup heavy cream. Bring the mixture to a boil over medium-high heat.

Once boiling, gradually whisk in 1 cup Quaker Oats grits, stirring continuously to prevent lumps. Reduce heat to low, season with 1/2 teaspoon black pepper and 1/2 teaspoon salt, then cover the saucepan and allow the grits to simmer and thicken for 10-12 minutes, stirring occasionally.

Remove the lid from the grits. Add 2 tablespoons Kerrygold butter and 1 cup shredded Tillamook Triple cheddar cheese. Stir until the butter is melted and the cheese is fully incorporated, creating a creamy and stretchy consistency. Keep warm.

Cook the Diced Potatoes: While the grits are simmering, place the 20 ounces frozen diced potatoes into a large pan or skillet over medium-high heat. Add 2 tablespoons butter.

Season the potatoes generously with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, 1 teaspoon seasoned salt, and 1 packet Sazon seasoning. Stir the potatoes to ensure they are evenly coated with the seasonings. Cover the pan and cook until tender and browned, about 15-20 minutes, stirring occasionally.

Prepare the Shrimp: In a mixing bowl, add 1 1/2 pounds shrimp. Season with 1 teaspoon Old Bay, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon Tony’s Creole seasoning. Mix thoroughly to coat the shrimp evenly.

In a separate large skillet or the cleaned pan from the potatoes, cook 12 ounces sliced beef sausage over medium heat until browned, about 5-7 minutes. Remove the cooked sausage from the pan and set aside, leaving any rendered fat in the pan.

Add the seasoned shrimp to the same pan. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove the cooked shrimp from the pan and set aside.

To the same pan, add 1 diced red bell pepper, 1 diced green bell pepper, 2 teaspoons minced garlic, and 2 tablespoons minced shallots. Sauté the vegetables until softened, about 5-7 minutes.

Reduce the heat to low. Pour in 1 1/2 cups heavy cream. Season the cream sauce with 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Tony’s Creole seasoning, 1 packet Sazon seasoning, 1/2 teaspoon paprika, and 1/2 teaspoon red pepper flakes.
Add 2 tablespoons tomato paste, 1/4 cup shredded Parmesan cheese, and 1/2 cup shredded Gouda cheese to the sauce. Stir continuously until the cheeses are melted and the sauce is smooth and well combined.

Return the cooked shrimp and beef sausage to the pan with the sauce. Stir everything together until the shrimp and sausage are fully coated in the creamy sauce.

Assemble the Dish: Spoon a generous portion of the creamy grits into a serving bowl. Top the grits with the cooked diced potatoes. Spoon the shrimp and sausage in sauce over the potatoes and grits. Garnish with 2 tablespoons chopped green onions, as desired. Serve immediately.
