Shrimp & crabmeat étouffée with grits

Active: 1 hour; Total: 1 hour; Yield: 8 servings 

Chicken stock or water	12 cups
Grits, uncooked	2 cups
Salt, kosher	1 teaspoon + 1 ½ teaspoons
Oil, vegetable or olive	¼ cup
Butter, unsalted	3 tablespoons
Onion, white; chopped	2 cups
Celery; finely chopped	1 cup
Bell pepper, red; finely chopped	1 cup
Garlic, finely chopped	1 tablespoon
Flour, all-purpose	½ cup
Clam juice, fish  or chicken stock	3 cups
Dry sherry	½ cup
Worcestershire sauce	¼ cup
Sage, dried; rubbed	2 tablespoons
Thyme; finely chopped	1 tablespoon
Cayenne pepper	½ teaspoon
Nutmeg, freshly ground	¼ teaspoon
Tomato paste	1 tablespoon
Pepper, freshly ground	½ teaspoon
Shrimp, raw, jumbo; peeled, butterflied, tail on	1 ½ pounds
Crabmeat, lump jumbo; drained, picked clean	1 ½ pounds

1. Stir together the stock, grits, and salt in a large saucepan; bring to a boil over medium-high heat, stirring occasionally. 
2. Reduce heat to low, cover, and cook, stirring occasionally, until tender, about 45 minutes. 
3. Combine the oil and butter in a large Dutch oven over medium heat; cook until the butter is melted. 
4. Add the onion, celery, bell pepper, and garlic; cook, stirring often, until the onion is translucent and the vegetables are softened, about 10 minutes. 
5. Add the flour, and stir briskly. 
6. Cook, stirring constantly, until the mixture becomes brown, being careful not to burn it, 20 to 25 minutes. 
7. Stir in the 3-cups juice/stock, sherry, Worcestershire, sage, thyme, cayenne, and nutmeg. 
8. Increase the heat to medium-high, and bring to a simmer, stirring constantly. 
9. Stir in the tomato paste, salt, and pepper; reduce the heat to medium, and simmer, stirring often, until creamy and thick, about 15 minutes. 
10. Add the shrimp, and cook, stirring occasionally, until just cooked through, 3 to 4 minutes. 
11. Reduce the heat to medium-low. 
12. Gently fold in the crabmeat, and cook, undisturbed, until heated through, 1 to 2 minutes. 
13. Remove from heat; season to taste. 
14. Plate the grits, and then properly smother them with the gravy. 

Recipe mildly adapted from Food & Wine Annual 2025.

Mielie pap

Active: 35 minutes; Total: 40 minutes; Serves: 6

Water	6 cups
Butter	6 tablespoons + 2 tablespoons
Polenta, white, stone-ground	1 ½ cups
Salt, kosher	1 tablespoon

1. Bring the water and 6-tablespoons butter to a boil in a large saucepan over medium-high heat. 
2. Gradually add the polenta, whisking constantly. 
3. Reduce heat to low; cook, whisking constantly, until the mixture thickens, about 3 minutes. 
4. Continue cooking, uncovered, whisking occasionally and scraping the bottom of the pan, until the polenta is tender and thickened, about 30 minutes. 
5. Whisk in the salt, adjusting to taste. 
6. Transfer the mielie pap to a serving bowl, and top with the remaining 2-tablespoons butter; serve immediately. 

Recipe from Food&Wine Magazine, October 2020

Jalapeño cheese grits

Water	4 cups
Grits, stone ground	1 cup
Jalapeño	1
Butter	3 tablespoons
Mascarpone	3 tablespoons
Edam cheese, grated	¼ cup
Salt

1. Heat water in a large, heavy-bottomed pot over high heat until it comes to a boil.
2. Slowly pour in the grits while whisking constantly.
3. Reduce heat to low, cover, and cook, stirring occasionally with a wooden spoon, for about 20 minutes.
4. While the grits are cooking, pan-roast the jalapeño in a small skillet over high heat until the skin is brown and blistered.
5. Cut the pepper in half lengthwise, and remove and discard the skin and seeds.
6. Mince the pepper, and add it to the pot of grits.
7. Remove the pot from heat, and fold in butter, mascarpone, and Edam cheese; season with salt.

Recipe from My New Orleans The Cookbook by John Besh.

Gritty Gouda & sausage casserole

Sausage, spicy pork	1 pound
Water	4 cups
Grits, quick-cook	1 cup
Gouda cheese, shredded	8 ounces
Butter, melted	3 tablespoons
Tabasco sauce	¼ teaspoon
Eggs, beaten	3

1. Preheat oven to 375°F.
2. In a large skillet over medium heat, cook sausage until it’s crumbly and lightly browned; drain off grease, and set aside.
3. In a large saucepan over high heat, bring water to a boil, and then stir in grits; cook and stir constantly for 5 minutes, or until the grits are tender.
4. Combine sausage, cheese, butter, Tabasco, and eggs.
5. Fold in grits until combined, and spread into an ungreased 8x8 casserole dish.
6. Bake for 30 to 40 minutes, until the top is golden brown.