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Sausage-and-Shrimp Hash with "Grits" and Eggs


  • 2 tablespoons extra virgin olive oil (EVOO), plus more for frying

  • 1/2 pound Andouille sausage, casings removed, meat diced

  • 1 red or green bell pepper, seeded and chopped

  • 2 ribs celery with leafy tops, chopped

  • 1 small onion, chopped

  • 2 large cloves garlic, chopped

  • Salt and pepper

  • 2 tablespoons chopped fresh thyme

  • 1/2 pound large shrimp, peeled, deveined and coarsely chopped

  • 2 tablespoons hot sauce, such as Frank’s Red Hot

  • 1/2 cup crisp-tasting beer (think of a use for the rest)

  • 3 cups chicken stock

  • 1 cup quick-cooking polenta

  • 2 tablespoons honey

  • 2 tablespoons butter

  • 4 extra-large organic eggs


In a large skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Add the sausage and cook until browned, 3-4 minutes. Add the bell pepper, celery, onion and garlic; season with salt, pepper and the thyme. Cook until crisp-tender, 3-4 minutes. Add the shrimp and cook until pink, 2-3 minutes. Douse with the hot sauce and deglaze the pan with the beer. Meanwhile, in a medium size saucepan, heat the chicken stock to a boil, then lower the heat and gradually whisk in the polenta. Cook, whisking, until it masses together and is thick yet not too stiff, 2-3 minutes. Stir in the honey and butter, then turn off the heat. In a skillet, fry the eggs to your liking in a little EVOO. To serve, pour the polenta into shallow bowls and shape a well in the center of each; fill the wells with the shrimp hash. Top with the eggs.