Description
This bold and creamy New Orleans-style shrimp and grits brings the heart of the bayou to your table. Featuring smoky andouille sausage, Cajun-seasoned shrimp, and cheesy stone-ground grits, it’s a soulful Southern dish perfect for brunch or a cozy dinner.
Ingredients
For the Cajun shrimp and andouille mixture:
1 pound large shrimp, peeled and deveined
6 ounces andouille sausage, sliced
1 tablespoon Cajun seasoning (salt-free if preferred)
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 garlic cloves, minced
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup chicken broth
2 tablespoons heavy cream
1 teaspoon hot sauce (Crystal or Tabasco)
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
For the creamy cheese grits:
1 cup stone ground grits
4 cups water (or half water, half milk for creamier grits)
1½ teaspoons kosher salt
1 cup sharp cheddar cheese, shredded
2 tablespoons unsalted butter
Instructions
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In a medium saucepan, bring the water and salt to a boil. Slowly whisk in the grits, stirring constantly to prevent clumps.
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Reduce heat to low and simmer uncovered, stirring often, for 20 to 30 minutes or until grits are thick and creamy.
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Stir in shredded cheddar cheese and butter until fully melted and smooth. Keep warm.
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While grits are cooking, toss the shrimp with Cajun seasoning and set aside.
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In a large skillet over medium-high heat, heat the olive oil. Add the sliced andouille sausage and cook until browned.
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Add the butter, then stir in the onion and bell peppers. Cook for about 5 minutes until softened.
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Add the garlic, salt, and pepper. Cook for 1 more minute.
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Add the shrimp and cook for about 2 minutes per side, or until pink and just cooked through.
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Pour in chicken broth and heavy cream. Simmer for 3 to 5 minutes until slightly thickened.
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Stir in hot sauce, lemon juice, and chopped parsley. Taste and adjust seasoning as needed.
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Spoon the creamy cheese grits into bowls and top generously with the shrimp and sausage mixture. Serve immediately.
Notes
Use freshly peeled shrimp for the best texture and flavor.
For extra richness, use half milk and half water when cooking grits.
Customize spice level by adjusting the amount of Cajun seasoning and hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern / Cajun