Add the garlic, thyme, and remainder of Cajun seasoning and cook until fragrant, that means until you start smelling the garlic and thyme. That takes a few minutes.
Are you stirring the grits? Give them some love.
Add the broth and chopped tomatoes and simmer to reduce about 1/3rd. This takes roughly 5 minutes.
Please notice that I pour my homemade chicken broth out of a wine glass like it is the holy grail. That is how much I believe a great chicken broth can change the outcome of the dish. I also make the sound “ta-daaaaaa” when I pour it in.
Add the sausage and shrimp back into the pan. Season with salt and pepper. Mix in the green onions, cream and remove from heat. Stir very well.
Add the butter and the cheese to the grits and stir.
Plate the grits.
Then ladle the shrimp and andouille sausage over the grits, making sure to get everything on top of the dish. Do not leave anything out. Sprinkle with green onions. Serve immediately.
I hope you enjoyed the dish as much as we did. We have family dinners with my mom and dad every Sunday. I am not sure how many we have left with my fathers ailing health but we all still get to laugh and enjoy eachothers company. One thing is for sure, when my dad gets up there to heaven there is gonna be a little conversation with grandma on who made the best grits. I guess I will find out when I get there.
The Hunting Chef