Ingredients

White Cheddar Cheese Grits:

• 1 cup half and half plus ¼ cup
• 3 cups water
• 2 tablespoons unsalted butter
• 2 teaspoons kosher salt
• 1 cup quick grits
• ½ cup grated white cheddar cheese
• ¼ cup grated parmesan cheese
• ¼ teaspoon white pepper

Eggs in Southern Purgatory:

• ½ cup unsalted butter
• ½ cup onion, diced
• ½ cup red pepper, diced
• ½ cup green pepper, diced
• ½ cup celery, diced
• ½  lb andouille sausage, diced( or substitute any spicy sausage)
• 3 garlic cloves, minced
• ¼ cup all-purpose flour
• 1-14oz can diced fire roasted tomatoes, (with juice)
• 2 tablespoons fresh thyme, finely chopped
• 1- 8oz. can tomato sauce
• 1 cup chicken broth
• 1 tablespoon Tony’s creole seasoning
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 2 teaspoons hot sauce
• 1 lb medium peeled, deveined shrimp, tail off
• 4 large eggs
• ¼ cup fresh parsley, finely chopped

Directions

White Cheddar Cheese Grits:

In a saucepan bring 3 cups of water and 1 cup half and half to a boil over medium high heat. Once liquid begins to boil, whisk in butter, salt and grits. Reduce heat to low and allow grits to simmer for 15 to 20 minutes whisking often to prevent sticking and adding water if grits become too thick. Grits should be a creamy smooth consistency (not too thick, not watery and not lumpy).

Once grits are creamy, whisk in the cheddar and parmesan cheese until incorporated being careful not to splatter grits. Add the reserved ¼ cup of half and half and white pepper. Remove from heat and serve. 

Eggs in Southern Purgatory:

In a cast iron or heavy bottom skillet, melt butter over medium heat. Add diced onion, red pepper, green pepper and celery. Saute for 3 to 5 minutes or until onions become translucent. Adjust heat to medium high. Add andouille sausage and garlic cloves and cook for another 3 minutes to release the flavor of the garlic and sausage. Slowly stir in flour and continue to stir until the vegetables and sausage are coated with the flour.  Add tomatoes, thyme, tomato sauce, chicken broth, Tony’s creole seasoning, granulated garlic, granulated onion, and hot sauce. Cover and reduce heat to simmer. Continue to simmer for 20 minutes. Remove skillet from heat and remove cover.  Stir in shrimp.

Using a wooden spoon or large spoon to make 4 indentations in the sauce mixture. Break one egg in a small bowl. Gently tilt the bowl over the 1st indentation and carefully slip the egg into the indentation. Repeat the process with the remaining 3 eggs. Once completed return the skillet to medium heat and cover. Cook covered for 2 to 5 minutes or until the whites of the eggs have set. 

To serve, spoon grits into 4 bowls. Using a large spoon gently scoop an egg out and place it on top of the grits. Spoon extra sauce on top of the grits but not over the egg. Sprinkle with finely chopped parsley and serve.