For the Grits

• ½ lb butter
• 1 cup stone-ground grits
• salt & pepper
• 1 quart milk

For the Red Eye Gravy

• 1½ lbs andouille sausage, chopped
• 1 onion, julienne
• canola or vegetable oil
• 1 qt chicken stock
• 2 tbsp Worcestershire sauce
• dash of Magic Seasoning blend
• hot sauce to taste
• 1 cup strong black coffee
• salt & pepper

For the Shrimp

• 12-15 fresh small shrimp
• Magic Seasoning blend to taste (cayenne, black pepper, salt, garlic powder, white pepper)
• olive oil

Prepare Grits

1. Put milk and butter in pot and bring to boil but watch that it does not boil over
2. Stir in grits and turn down heat to simmer
3. Stir the grits frequently, every 2 minutes, for 35-40 minutes, and make sure that they do not stick to the bottom of the pot

Prepare the Red Eye Gravy

1. Julienne the onion in oil and chop the andouille sausage
2. Sweat both in a large sauce pot
3. Add wet ingredients and simmer for 1 hour
4. Adjust salt and pepper

Prepare the Shrimp

1. To cleaned and de-veined shrimp, add a drizzle of olive oil and Magic Seasoning blend to taste
2. Add shrimp to a hot skillet and cook shrimp about 2 minutes, until no longer pink

Plate & Serve

1. In a bowl, add a generous amount of grits
2. Ladle on some red eye gravy
3. Top with shrimp