- - 1 cups grits
- - 3 cups water
- - 3/4 tsp kosher salt
- - 6 oz andouille sausage, diced
- - 1 shallot, minced (about 1/4 cup)
- - 1 lb shrimp, peeled
- - 1 cup heavy cream
- - 1 cup beer
- - 1 tbsp Code 3 Spices Sea Dog Cajun Rub
- - 1/2 cup green onions, sliced
- - 1/4 cup parmesan, fine grated
- - Melinda’s Original Habanero Pepper Hot Sauce
Preheat your Yoder Smoker YS640 to 475ºF. Place a Lodge Logic 12” Cast Iron Skillet in the cooker to preheat. When the pan is hot, add the andouille and brown for about 5 minutes, stirring occasionally. Add shallot, cook 1 minute. Add the shrimp, cream, beer and Code 3 Spices Sea Dog Cajun Rub. Cook until cream is reduced by half, about 15 minutes. Place a lid on the pan to keep warm.
Combine the grits, water and salt in a Lodge Logic 12” Cast Iron Skillet. Cook, stirring occasionally until water is absorbed, about 15 minutes. Fold into the grits the shrimp and andouille mixture. Turn the cooker down to 350ºF. Cook 10 more minutes, until grits are tender and the whole mixture has tightened up. Fold in the parmesan and green onions. Top with Melinda’s Original Habanero Pepper Hot Sauce.