Low Country Shrimp and Creamy Grits


  • 4lbs. shrimp, peeled and deveined
  • 2 yellow onions, diced
  • 2 green bell peppers, diced
  • 2 red bell peppers, diced
  • 3 cups corn kernels
  • 2lbs. cajun sausage, chopped
  • 1lb. butter
  • 1/4 cup Durty Gurl Bloody Mary Rub

Creamy Grits:

  • 1 gal milk
  • 2 qt. chicken stock
  • 1lb. butter
  • 1/4 cup Ben's Heffer Dust
  • 4 cups white stone ground grits


  1. Pre-heat Matador to low heat with the milk, chicken stock, butter, and Ben's Heffer Dust, bringing to a simmer.
  2. Add the grits and cook over low heat stirring regularly.
  3. Transfer to a Bullseye at 275℉ and allow to simmer for 40-45 minutes until the grits are thick and creamy.
  4. In a Matador pre-heated to high heat, add the sausage and cook for 4-5 minutes until the sausage has rendered some fat and become golden brown.
  5. Add the diced onion, peppers, corn, butter, and Durty Gurl Bloody Mary Rub and cook for 5 minutes until the vegetables are soft.
  6. Add the shrimp and cook for 6-8 minutes until the shrimp are cooked through.