No Salt Seasoning 
Creole Etouffee Base Mix 
Chicken and Andouille Sausage Stew
Fall is the perfect season for something warm, hearty, and full of flavor. This chicken and…
Get RecipeElevate your Southern cooking with this Shrimp and Grits recipe by @creoleseoul, featuring Tony’s rich Etouffée Base Mix! Creamy, flavorful grits paired with succulent shrimp simmered in a savory sauce—comfort food at its finest!
Ingredients
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For The Shrimp:
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1lb shrimp, peeled and deveined
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2 1/2 cups milk
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3 tbsp butter
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Tony Chachere’s No Salt Seasoning, to taste
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Grated Parmesan for garnish
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Chopped green onions for garnish
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For The Polenta:
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1 18-ounce tube of polenta
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3/4 cup chicken broth
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1/2 cup milk
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2 tbsp unsalted butter
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1/2 cup shredded parmesan
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Tony Chachere’s No Salt Seasoning to taste
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1/2 cup chopped basil
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1 box of Tony Chachere’s Creole Etouffee Base MIx
- Clear
Directions
- Slice polenta into cubes, and add the cubed polenta to a medium saucepan set over medium-low heat.
- Stir in the chicken broth and cover. Once the broth starts to bubble, use a potato masher to brad down the polenta cups. Continue to mash until polenta is a smooth texture.
- Pour in the milk and butter and season to taste…continue to stir until fully combined.
- Add the grated Parmesan and chopped basil, and stir it into the polenta. Continue to heat and stir until the butter and cheese are fully melted and combined.
- Reduce heat to low while you make the shrimp étouffée.
- Cook étouffée per package directions. Season to taste with Tony Chachere’s No Salt Seasoning.
- Add a serving of polenta to a shallow bowl followed by the shrimp and étouffée sauce.
- Garnish with grated Parmesan and green onions, and serve.
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