A combination of  sliced smoked sausage and andouille sausage, with the shrimp gives the savory flavor to a  the rich  trinity and tomato gravy  with hints of thyme and cayenne pepper. All this low country flavor sits on top of creamy three cheeses, stone ground grits, which include cheddar, mozzarella, and Monterey jack.

Serves 4 to 6

Ingredients:

2 tablespoons unsalted butter or canola oil

2 cloves of garlic, finely chopped

2 celery stalks, sliced

1/2 cup green bell pepper, seeded and chopped

1/8 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon fresh thyme leaves

1 cup white onion, diced

1/2 pound smoked sausage, sliced

1/4 pound andouille sausage, cooked sliced

1 1/2 cup fresh tomatoes, roughly chopped (4 Large Tomatoes or 1/2 pint cherry tomatoes, halved)

1 cup chicken broth

A pinch of ground annatto seed

A pinch of ground cayenne pepper

2 pounds peeled and deveined, large-sized raw shrimp, (16-21 Count )

For Serving:

Hot Cheese Grits (Recipe Follows)

For Serving:

Fresh chopped parsley

Sliced scallions

Directions:

Heat a large cast iron skillet on medium high, add 1 tablespoon butter saute celery, onion, bell pepper for 5 minutes. Add garlic, salt, pepper, and thyme and stir for 2-3 minutes. Add the sausages and tomatoes and cook for an additional 3 minutes.

Add the tomatoes. Add the chicken broth, the ground annatto powder and a pinch of cayenne pepper, if using. Add the shrimp to the vegetable mixture and cook until shrimp are pink and tender. Taste and adjust the seasoning with salt and pepper.

Ladle the shrimp mixture over hot grits. Sprinkle with parsley and garnish with scallions and serve immediately.

For the Grits:

Ingredients:

One 14-ounce can chicken broth

1 cup milk

1/4 cup heavy cream

1/8 teaspoons salt

1/4 teaspoon ground white pepper

1 1/4 cup uncooked quick cooked grits

3/4 cup shredded sharp Cheddar cheese

1/4 cup Monterey Jack Cheese

1/4 cup Mozzarella cheese

Directions:

Bring first 5 ingredients and 1 1/3 cup of water to a boil in a medium saucepan over medium high heat. Gradually which the grits. Reduce heat to low and simmer, stirring occasionally, for 8 to 10 minutes or until thickened. Stir in cheese one at a time. Taste and adjust seasoning with salt and pepper. Remove from the heat and set aside until ready for use.