Shaved Brussels Sprouts Salad + Andouille Sausage

We kicked off our salad challenge with spicy andouille sausage atop a bed of thinly shaved brussels sprouts. I love, love, love using brussels sprouts instead of lettuce. When they are thinly shaved they are so light and crisp! Trader Joe's sells bags of brussels sprouts that are already trimmed and shaved. I just buy whole sprouts and cut thinly with a knife or my mandolin. 

When all was plated and done, this is more of a warm salad, but on one of the coldest nights on record here in Charlotte, we didn't mind one bit! You could certainly leave the brussels sprouts raw, but quickly sauteing a bit of white wine to deglaze the pan from the sausage gives the sprouts a little something extra.

One down, eleven to go!

Shaved Brussels Sprouts Salad + Andouille Sausage
recipe adapted from Happily Wed, Happily Fed

3-4 links andouille sausage, sliced
1 lb. brussels sprouts, trimmed and shaved
1/2 yellow onion, sliced thin
quick pour of white wine
3 Tbsp. Pour Olive Blood Orange Olive Oil or olive oil
juice of 1/2 orange 
1 Tbsp. Pour Olive Vermont Maple Balsamic or 1 Tbsp. maple syrup
salt + pepper to season

In a heavy bottom pan (I used my French oven) on medium heat, heat 1 Tbsp. of olive oil. Add sausage and cook until browned. Set aside.

In the same pan, add onions and a quick pour of white wine to deglaze the pan and get all of the brown bits up. Saute onions for 2-3 minutes or until slightly soft. Add brussels sprouts and a tiny bit more wine and saute for another 2-3 minutes. Season with a little salt and pepper to taste. 

In a small bowl, whisk the remaining 2 Tbsp. of olive oil, juice of 1/2 of an orange and 1 Tbsp. of pure maple syrup. Toss with the brussels sprouts and onions and serve with Andouille on top!

Shrimp & Grits (aka the BEST thing I've ever made)

I miss everything about the South. My family, my friends and sweet tea. Southern manners, monograms and the sunshine always shining from the Carolina blue sky. Boone tailgating in the fall and long, lazy vacations on Kiawah Island in the summer. Chick-Fil-A ranks pretty high on the list, too. The South will always be home to me.

With a little help from Emeril and a lot of love on my end, I prepared pure Southern goodness on a plate. This is the best thing that I have ever made. Ever. (Mark also agrees.) Creamy Charleston-Style grits topped with spicy shrimp and andouille sausage, swimming in the glorious flavors of the Low Country. Dare I say this is worthy of a last meal?

Forget the healthy eating fad you are currently planning your meals around and add this recipe to your dinner rotation. Life is too short to skip the grits. Please?

Thank you.

Spicy Shrimp and Andouille Over Charleston-Style Grits

recipe from Emeril Lagasse

For the shrimp and sausage:

2 lbs. medium shrimp, peeled and deveined

2 Tbsp. Emeril's Essence*

Salt

8 oz. Andouille Sausage

1 tbsp. olive oil

1 cup finely chopped yellow onion

1/2 cup finely chopped green bell pepper

1/2 cup finely chopped red bell pepper

1 tsp. minced garlic

1 1/2 cups low sodium chicken broth

1/4 cup heavy cream

2 Tbsp. finely chopped green onions

1 Tbsp. minced parsley

Season the shrimp with Essence and salt. Heat a large, heavy saute pan (I used my French oven) over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate and add the shrimp, cooking until pink, about 2 to 3 minutes. Remove to a plate. Heat olive oil and add the onion and bell peppers and cook until soft, about 3 minutes. Add 2 Tbsp. Essence to the pan, stir well, then add the garlic, cooking for about 1 minute. Add the chicken broth to the pan and cook until reduced slightly, about 5 minutes.

Stir the cream, green onions and parsley into the sauce and return the sausage and shrimp to the pan. Return sauce to a nice simmer and cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style grits.

Charleston-Style Grits

6 cups water

salt to taste

1 1/2 cups quick cooking, old fashioned or stone ground grits (stone ground are the best- DO NOT use instant!)

2 cups milk

1 cup heavy cream

8 Tbsp. butter

Freshly ground black pepper

In a large, heavy saucepan, bring water to a boil. Add a generous teaspoon of salt with the grits and stir with a wooden spoon to combine. When the grits thicken, add milk, cream and butter and bring to a boil. Reduce heat to a simmer, cover the saucepan and cook for 45 minutes to an hour, until grits are creamy and dreamy. Keep covered and warm until ready to serve.

*NOTE: Emeril's Essence can be purchased in the grocery store with all of the spices. This is something I ALWAYS keep on hand in my kitchen but in case you can't find it, the recipe is linked above in the ingredients list.