Active Time

　　45 min

　　Total Time

　　45 min

　　The combination of seafood, sausage, and grits creates a hearty and homey dish that brings the smells and tastes of the Lowcountry into your kitchen, no matter where you live.

　　

Ingredients

Makes 4 servings

　　1 cup grits (not quick or instant; 8 oz)

　　6 cups water

　　1 1/2 teaspoons salt

　　1 lb medium shrimp in shell (31 to 35 per lb; about 40), peeled (deveined if desired)

　　2 Hillshire Farms smoked sausage "Hot Links" (from a 5-link package), chopped

　　1 medium onion, finely chopped (1 cup)

　　1 green bell pepper, finely chopped (1 cup)

　　1 teaspoon all-purpose flour

　　

Step 1

Combine grits, 5 cups water, and 1 teaspoon salt and bring to a boil in a 3- to 4-quart heavy saucepan. Reduce heat and simmer, covered, stirring occasionally, until grits are creamy and soft, about 30 minutes. Season with salt and keep warm, covered.

　　

Step 2

Meanwhile, rinse shrimp under cold running water, then pat dry and sprinkle with 1/4 teaspoon salt. Cook sausage in a dry 12-inch heavy skillet over moderately high heat, stirring, until browned and fat is rendered, about 4 minutes.

　　

Step 3

Add shrimp to sausage mixture and cook, stirring, until shrimp just turn opaque, about 2 minutes, then transfer shrimp to a plate.

　　

Step 4

Add onion and bell pepper to sausage mixture and increase heat to high, then cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes.

　　

Step 5

Sprinkle flour over sausage mixture, then cook, stirring, 1 minute. Add remaining cup water and bring to a boil, stirring and scraping up any brown bits from bottom of skillet. Return shrimp to skillet and stir in remaining 1/4 teaspoon salt, or to taste, then remove from heat.

　　

Step 6

Stir grits and divide among 4 plates, then spoon shrimp mixture with sauce on top and serve immediately.