Best 6 Conecuh Sausage And Grits Recipes

CONECUH SAUSAGE AND GRITS

Steps:

• 1. Cut the sausage in desired pieces and number of pieces for your family. I just use a few because it is just my and husband and me.
• 2. Place pieces in oil in a fry pan and brown. Stir in a tablespoon of flour depending on how thick you like your gravy (my daddy's was always a lot thinner than mine). Add water gradually to get the thickness you desire for your gravy. Salt and Pepper to taste.
• 3. We serve this with grits but I'm sure you could bake some biscuits (catheads would probably be great)! When I was growing up sometimes we would have this for supper (dinner) on those cold fall days. Also, if you do not get Conecuh where you live I'm sure any Hickory Smoked Sausauge would be fine. I really don't know because I grew up on Conecuh.

GRITS 'N' SAUSAGE CASSEROLE

Steps:

• In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally., In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture. Add the butter, pepper and remaining salt., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, about 1 hour. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

UNCLE POOH'S SHRIMP, SAUSAGE, AND GRITS RECIPE BY TASTY

Steps:

• In a medium pot, stir together the milk and heavy cream over medium-high heat.
• Bring to a boil.
• Slowly whisk the grits into the pot. When mixture begins to bubble, reduce the heat to medium-low. Add 1 teaspoon salt and ½ teaspoon pepper.
• Continue whisking the grits frequently for 10-15 minutes until mixture thickened.
• Remove the grits from the heat. Add the butter and cheddar cheese, and whisk to incorporate. Set aside.
• Heat the vegetable oil in a large skillet on medium-high heat.
• Add the onions, peppers, and garlic. Sauté for 2 minutes until onions and peppers have softened.
• Add the sausage. Cook until cooked through, about 5-7 minutes.
• Slowly add the chicken stock. Stir until well-incorporated.
• Add the shrimp. Cook until pink in color, about 3 minutes.
• Add the cayenne, remaining teaspoon salt, and remaining ½ teaspoon black pepper. Add additional cayenne pepper, if desired.
• Remove from the heat and spoon the sausage and shrimp mixture over the grits.
• Sprinkle scallions on top, if desired.
• Enjoy!

SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS

Steps:

• For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper.
• For the shrimp and sausage: Heat the olive oil in a large skillet. Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. Add the garlic, bell peppers and onions. Sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and Cajun seasoning to the pan and saute until the shrimp are beginning to turn pink, 1 to 2 minutes. Add the reserved sausage and remaining 1/2 cup chicken stock to the skillet and reduce a bit to intensify those flavors. Stir in the remaining tablespoon butter at the end, garnish with parsley, and add the lemon juice.
• Serve the sausage, peppers and shrimp over the grits.

SAUSAGE CHEESE GRITS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. Drain off the grease and place the sausage in a bowl. Meanwhile, bring the water to a boil in a large saucepan over high heat. Stir in the grits, and reduce heat to medium-low. Cook and stir constantly for 5 minutes until the grits are tender, or follow package directions.
• Stir together the sausage, cheese, butter, hot pepper sauce, and eggs. Fold in the grits until combined, then spread into an ungreased, small casserole dish. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

SHRIMP, SAUSAGE AND GRITS

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add shrimp; sprinkle with seafood seasoning and pepper. Cook 3 minutes, stirring frequently, until shrimp are pink. Remove shrimp; keep warm.
• Respray skillet with cooking spray. Add bell pepper; cook 2 minutes over medium-high heat, stirring frequently. Add sausage; cook 2 minutes until lightly browned. Add garlic and cooked shrimp. Cook 1 minute, stirring constantly. Add 1/4 cup water; cook 30 seconds, stirring to loosen brown particles. Remove from heat; cover. In 2-quart saucepan, heat 1 1/2 cups water to boiling. Gradually stir in grits; reduce heat. Cover; simmer 5 minutes. Stir in milk. Remove from heat. Add remaining ingredients. Serve grits with shrimp mixture.