Shrimp ‘n Grits
Move over gumbo ‘cuz shrimp ‘n grits might take your spot as our signature dish. First we start with the grits, water? No, no, no we cook ‘em with milk and chicken stock. Why stop there? So then we sauté andouille with onions, garlic, and tomatoes. Then we add shrimp and deglaze with white wine before finishing with heavy cream, butter, and some creole seasoning before lettin’ it drip all over the grits and top with green onion, parsley, and gruyere. You gotta try this!