Spice N' Herbs Seasoning 
Creamy Herb Crawfish Dressing
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Get RecipeSpice up your grits game with these Fried Jalapeño Cheese Grit Cakes w/ Shrimp and Sausage by @firehousegrub. This easy and delicious recipe combines cheesy grits with fried goodness and Creole seasoned shrimp that will melt in your mouth.
Ingredients
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Tony Chachere’s Spice N’ Herbs Seasoning
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2 tbs minced garlic
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2 lbs peeled, deveined, tail off shrimp
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1 lb sliced smoked sausage of choice
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2 jalapeños seeded and diced
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grits of choice (instant works fine)
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heavy cream
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water
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4 tbs unsalted butter
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2 cups shredded cheese
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1 box of panko bread crumbs
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6 eggs beaten
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2 tbs milk
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Parsley for garnish
- Clear
Directions
Making the Grits:
- For the grits (your choice), follow directions on the box. Measurements for grits and liquid call for 8 servings. Use 1/2 parts heavy cream and 1/2 parts water.
- In a skillet add jalapeños, water, and heavy cream. Bring to a slow boil and stir in your grits.
- Cook grits according to directions on box.
- Once grits are done cooking, add in butter and cheese. Stir until melted. Season to taste with Tony Chachere’s Spices N’ Herbs Seasoning.
- Transfer grits to cookie sheet and spread evenly. Transfer to fridge to let cool for a couple hours or until set.
- Once grits are cooled, cut grits into sections.
- Combine milk and eggs and stir to combine. Coat grit cakes in egg mixture. Transfer to panko bread crumbs and coat evenly.
- Heat oil in a skillet over medium heat. Fry each side of the grit cakes for 2-3 minutes or until golden brown.
Making the Shrimp and Sausage:
- Liberally season shrimp with Tony Chachere’s Spices N’ Herbs Seasoning.
- In another skillet, brown sliced sausage. Once brown, remove from skillet.
- In the same skillet, add shrimp. Cook for 2-3 minutes per side. Add minced garlic to skillet and cook for a minute or until fragrant. Remove from heat.
- Return sausage to skillet and stir to combine.
- Serve shrimp and sausage over grit cakes. Garnish with parsley if desired.
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