Mardi Gras Time! Shrimp & Grits

Going back to my roots ... My grandmother (Nanny) grew up in the French Quarter of New Orleans in the early 1900's.  While Nanny passed away many years ago, I have always felt a connection to her when I would enjoy some good Creole / Cajun cooking!

There are numerous New Orleans style dishes that I miss since my diagnosis of Alpha Gal Allergy.  Ordering these dishes at restaurants can be extremely risky due to pork & high fat dairy ingredients.

Solution:  Fire up the "test kitchen" and start adapting some recipes!


Shrimp & Grits (Alpha Gal Style)

Grits - cook according to the package directions
Being from the south, I would never recommend "instant" grits - they are terrible.
Slow Cooked Grits are the BEST!
Don't forget to salt your water
You can skip the butter or margarine option

Remainder of the Recipe ...

Ingredients
2 links - Chicken Anduille Sausage - sliced or diced
ALERT:  Make sure that the chicken sausage does not have either pork or collagen casing
RECOMMEND:  Bilinski's Chicken Anduille Sausage (which has no casing, and is fully cooked)

Vegan Margarine (I use Country Crock)
1 clove minced garlic
1/2 Red Pepper - chopped into short strips
1/2 Green Pepper - chopped into short strips
Optional:  1/4 Yellow or Red Onion - chopped small
Creole Seasoning - I use Tony Chachere's Original Creole Seasoning
1 pound of raw, peeled shrimp (medium size) - thawed
Optional:  Grape Tomatoes - about 10, sliced in half
3 Tbs Fat Free Sour Cream - since fat free, no alpha gal content
Alternative for Dairy Free:  Almond Milk or Coconut Milk
1-2 cups Chicken Broth depending how much gravy you desire
Soy Delicious (Dairy Free) Mozzerella Cheese (grated)

Instructions
In a large skillet, brown sausage in either olive oil or vegan margarine.  I recommend using a stainless steel skillet so you can scrape the bottom as you are making the gravy

After sausage is browned - add a tablespoon of margarine, then add garlic, red pepper, green pepper, onion.

Sprinkle with Creole Seasoning (to taste).  I use about 1 Tablespoon.  This is a fairly strong spice and the sausage (if anduille sausage) already has some of these favorings.  Add Shrimp.  Add more margine as needed during the cooking process.  Shrimp cooks fairly quickly - turning pink and curling as it cooks.

Cook shrimp about half way (still with the other ingredients), then add grape tomatoes (optional) - stir to slightly cook the tomatoes.  Scrape the pan to loosen all the particles, then add sour cream - stir to mix. Slowly stir in chicken broth.

Allow to come to a medium boil, then reduce heat to simmer (don't cover - and allow the chicken stock to cook down).  If you find the gravy is too thin for your taste, sprinkle and stir in some flour, rice flour, tapioca flour or corn starch.

Assembly
In a bowl, spoon in grits, then sprinkle the dairy free mozzerella cheese on top of the grits,  stir the cheese into the grits, then ladle your shrimp/sausage/veggie mixture on top with some extra gravy.  Garnish options:  chopped spring onions or chopped fresh parsley.

Idea when cooking this dish for others .... If you are cooking for yourself and others who don't have Alpha Gal Allergy, one of the last steps of sprinkling the grated cheese can be modified for others - I would recommend a medium cheddar cheese.

ENJOY!