• Shrimp and Sauce
• 1 tablespoon olive oil
• ½ pound andouille or hot Italian sausage, cut into quarters and then sliced into 1/2 inch pieces
• 1 teaspoon minced garlic
• 1 cup fresh corn, cut from the cob
• 2 tablespoons butter
• 1 small onion, chopped fine
• ¼ cup flour
• 2 cups reserved shrimp stock
• ¼ cup chopped fresh parsley
• Juice of 1 lemon
• Cayenne, salt and fresh ground pepper, to taste

Directions:
1. Combine all shrimp stock ingredients in a stockpot and bring to a boil. Reduce heat to a simmer and cook 30-45 minutes. Strain and keep warm until use.

2. Combine water, milk, butter and salt in a large, heavy saucepan over medium heat. Bring the mixture to a boil and slowly whisk in the grits. Return to a boil, reduce heat to low and simmer 45-60 minutes, stirring frequently with a wooden spoon to keep the bottom from sticking or scorching. Add water as needed if grits begin to get too thick. Stir in the grated cheese and season to taste with salt and pepper.

3. Heat a heavy skillet over medium heat. Coat with olive oil, add the chopped sausage, garlic and corn. Sauté 2-3 minutes and set aside. Add the butter and onion; cook until softened and then slowly stir in the flour with a wooden spoon. Reduce heat and cook roux 10 minutes, until light copper colored, stirring often.

4. Slowly pour the reserved hot shrimp stock into the roux while whisking vigorously to avoid lumps. Return the sausage and corn mixture back into the pan and simmer, uncovered for 30 minutes.

5. Five minutes before eating stir the shrimp into the simmering sauce and cook 2 minutes (anything more will overcook them). Add the parsley and lemon juice and season to taste if desired with cayenne pepper, hot pepper sauce, and fresh ground pepper. Spoon shrimp over a bed of grits and garnish with chopped parsley.

Serves 6