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Dave & Stacey Ruwe
(616) 502-0880

The photo does not do this one justice! But the flavors were amazing! This recipe was created by William Strauss (Envoy Mortgage). A true southern boy who is an amazing cook! So you know it has to be great!

Stacey absolutely LOVES grits. And if you have only had traditional plain old grits give these a try. I promise they will not be the ones you have in your mind. We even had cheesy grits as part of our wedding menu!

CHEESY GRITS (make this part first)

3 cups of chicken stock
1 cup milk or half and half (we used almond milk)
2 TBS of butter
1 clove of minced garlic (we buy the kind that is pre-minced in a squeeze bottle)
1 TBS sugar
1 tsp black pepper
1 cup cheddar cheese
1 TBS parmesan cheese
1 cup quick grits (Stacey is gluten free - grits are naturally that way but check their processing if you are also gluten free)
Salt to taste

Put stock, milk, butter, garlic, sugar and pepper in a pot and bring to a boil. Once boiling reduce to medium/low and whisk in the grits for a minute. Cover and simmer for 5 minutes. Whisk again and add cheddar and parmesan cheeses. Taste and add salt and pepper as needed. You can add additional stock or milk to thin the grits out if you prefer.


1 lb peeled jumbo shrimp
1/4 lb andouille sausage thin sliced and quartered
1 TBS oil (for shrimp)
1 TBS flour (for shrimp - we also used gluten free)
1 tsp cajon seasoning (for shrimp)
1 TBS bacon dripping or oil (for gravy - we used olive oil)
1 TBS butter (for gravy)
2 TBS flour (for gravy)
2 cloves minced garlic (for gravy - we used it from the squeeze bottle)
1 cup chicken stock (for gravy)
1/2 cup whipping cream (for gravy)
1 TBS sugar (for gravy)
1 TBS hot sauce (for gravy - we omitted this as we didn't have it on hand)
1/2 tsp cayenne pepper (for gravy)
1/2 yellow onion sliced in thin strips
1 TBS butter (for sauteed onion)
2 green onions diced (we omitted this)

Toss shrimp with 1 TBS flour and 1 tsp cajun seasoning. Heat pan with 1 TBS oil. In batches saute shrimp on each side until cooked, remove and reserve. Heat pan with bacon drippings and saute sausage until browned. Add 1 TBS butter and TBS flour. Stir until flour is smooth. Add two cloves of minced garlic and stir until fragrant. Add 1 cup of chicken stock and 1/2 cup of whipping cream. Stir until gravy is smooth and reduce to low. Add sugar, hot sauce and cayenne pepper. Stir and taste. Add salt, pepper, and hot sauce to taste. In pan saute onions and butter until they start to carmelize. Onions should still have a little bit to them but not completely mushy. To assemble dish, add grits, shrimp, gravy, sauteed onions, and a sprinkle of green onions on top. 

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