Recipes of the Month

July Recipe of the Month


1lb Raw Gulf Shrimp Jumbo 13-15count peeled & deveined, tail on

1lb Andouille Smoked Sausage

6 slices Bacon crumbled (reserve drippings for sauce)

8oz Butter

1/3 cup Worcestershire Sauce

1/4 cup Flat leaf Parsley chopped

1/4 cup Green Onion (white parts) chopped

3-4 cloves Garlic

2 Lemons halved

2 Tablespoons any BBQ Rub

16oz Chicken Broth

1 cup Stone Ground Yellow Corn Grits

1/4 cup Parmesan Cheese grated fine

1/4 cup Cream Cheese



  1. Pre-heat grill to medium high heat or 350 degrees.
  2. Place Andouille Sausage on grill and cook until internal temperature reaches 165 degrees about 30 minutes, turning as needed.
  3. Heat chicken broth to boil over medium high heat and stir in grits.  Reduce heat to low and simmer the grits for 20-30 minutes or until thick, stirring often. Stir in Parmesan and Cream cheese and keep warm until ready to serve.
  4. Season shrimp on both sides with the BBQ Rub.
  5. Remove the sausage from the grill and slice in half lengthwise then chop into small pieces.
  6. Place a cast iron skillet on the grill and add the sausage and 1 Tablespoon of bacon drippings. Brown sausage for 2-3 minutes on all sides.
  7. Add garlic, parsley, and green onion and sauté for a couple minutes.  Add worcestershire and juice from two lemons, stir to combine and melt in the butter a little at a time.
  8. Place seasoned shrimp on grill for 1 ½ minutes each side.  Add shrimp to the iron skillet and toss to coat.  Cook the shrimp in the sauce for 1-2 minutes and remove from the grill.
  9. To serve: Spoon the grits onto a large plate or platter and ladle the shrimp and sauce over the top.  Garnish with finely chopped green onion and crumbled bacon.


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