Spring Chicken Stuffed with Andouille Sausage with Shrimp and Cheese Grits

Preparation

1. Remove the breast bone from the chicken.
2. For the stuffing, whisk QimiQ Classic smooth, add the chicken stock and whisk smooth.
3. Sauté the onion, garlic, celery, carrot and chili in olive oil. Add to the QimiQ mixture and mix well. Add the sausage, diced bread, seasoning and herbs and mix well.
4. Stuff the chicken with the sausage mix and roast in a hot oven for approx 45 minutes.
5. For the grits, wrap the shrimps in the bacon. Wash the grits until the water is clear.
6. Bring the grits to the boil in the fish stock, reduce the heat and simmer until tender. Add both cheeses and continue to cook until completely melted and well incorporated. Finish with the cold QimiQ Classic, adjust the seasoning and mix well.
7. Sauté the bacon wrapped shrimp and serve with the cheese grits and roasted peppers.