Chef Scott: Shrimp and Sausage Grits

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BETTENDORF – Chef Brad Scott says you don't have to live in New Orleans to get good Mardi Gras food.

"We've got a very easy dish," says Chef Scott, director of Scott Community College's Culinary Arts and Hospitality Management program.

"You know I like my one pan cooking."

1. Add 3 tbsp of Chef's butter (a 50/50 mixture of butter and margarine) to a hot pan
2. Add 1/2 lb of spicy endue sausage that's been cut into small squares
3. Add 1 cup of grits per person
4. Brown in a frying pan
5. Add 1 cup of (yellow) peppers
6. Stir before adding 1/4 cup of white wine
7. Add 1 cup of chicken stock
8. Add 2 to 3 cups baby shrimp
9. Add 2 tbsp of Cajun seasoning (more if you want more spice)
10. Cook for 10 to 15 minutes

"Now how simple was that?"

Before serving, you can add a little Parmesan and a little Sriracha.

"And you got a taste of Mardi Gras in the Quad Cities."