Description
This Creamy Lowcountry Shrimp and Grits recipe is a classic Southern comfort dish combining creamy, cheesy grits with a flavorful shrimp and andouille sausage gravy spiced with Creole seasoning. Perfect as a hearty breakfast, brunch, or dinner, this recipe blends tender shrimp, smoky sausage, and savory vegetables into a luscious sauce served over rich, cheesy grits.
Ingredients
Scale
Cheese Grits
- 3 ½ cups water, plus more as needed
- 1 cup chicken broth or stock
- Kosher salt, to taste
- 1 cup grits (not instant grits)
- 2 tablespoons butter
- â…“ cup half and half
- ½ – 1 cup shredded sharp cheddar cheese
- ¼ teaspoon white pepper
Shrimp Gravy
- 1 lb shrimp, peeled & deveined
- 1 tablespoon Creole Cajun Seasoning
- ¼ teaspoon white pepper
- 4 tablespoons butter (or bacon drippings), divided
- 6 ounces andouille sausage, sliced into rounds
- ½ green bell pepper, finely diced
- ½ small yellow onion, finely diced
- 1 stalk of celery, finely diced
- 6 cloves of garlic, pressed or finely minced
- 2 tablespoons all-purpose flour
- 1 ¼ cup chicken broth or stock
- ¼ cup heavy whipping cream
- 1 tablespoon fresh chopped parsley, plus more for garnish
Instructions
- Cook the Grits: In a medium saucepan, bring 3 ½ cups water, 1 cup chicken broth, and kosher salt to a boil. Slowly whisk in 1 cup grits, then reduce heat to low and simmer uncovered for 30 minutes, stirring frequently to prevent sticking. Add additional water if the grits become too thick or stiff during cooking.
- Add Cheese to Grits: Remove the grits from heat and stir in 2 tablespoons butter, ⅓ cup half and half, ½ to 1 cup shredded sharp cheddar cheese, and ¼ teaspoon white pepper. Mix until the cheese is melted and the grits are creamy. Keep warm while preparing the shrimp gravy.
- Marinate Shrimp: Toss 1 lb peeled and deveined shrimp with 1 tablespoon Creole Cajun seasoning and ¼ teaspoon white pepper. Allow it to marinate for 30 minutes to absorb the spices.
- Sauté Shrimp and Andouille: Heat 2 tablespoons butter (or bacon drippings) in a skillet over medium heat. Sauté the shrimp until they turn pink and just cooked through, about 2-3 minutes per side. Remove shrimp and set aside. In the same skillet, add remaining 2 tablespoons butter and sauté 6 ounces sliced andouille sausage until golden brown, about 4-5 minutes. Remove and set aside with the shrimp.
- Sauté Vegetables: In the same skillet, add diced ½ green bell pepper, ½ small yellow onion, and 1 stalk celery. Cook until vegetables are tender, about 5 minutes. Add 6 pressed or minced garlic cloves and sauté for an additional minute until fragrant.
- Make the Gravy: Sprinkle 2 tablespoons all-purpose flour over the sautéed vegetables, stirring constantly and cooking for 1 minute to form a roux. Gradually whisk in 1 ¼ cups chicken broth, stirring to remove lumps, and bring to a simmer. Stir in ¼ cup heavy whipping cream and cook until the gravy thickens, about 3-5 minutes.
- Combine Shrimp and Sausage: Return the cooked shrimp and andouille sausage to the skillet with the gravy. Cook together for 1-2 minutes to meld flavors. Stir in 1 tablespoon fresh chopped parsley.
- Serve: Spoon the creamy cheese grits onto plates and ladle the shrimp and andouille gravy over the top. Garnish with additional chopped parsley for a fresh finish and serve immediately.
Notes
- Use stone-ground grits for the best texture; avoid instant grits for authenticity and creaminess.
- Adjust the amount of cheddar cheese based on your preference for cheesiness and richness.
- If you prefer a spicier dish, increase the Creole Cajun seasoning or add a pinch of cayenne pepper.
- Butter can be substituted with bacon drippings for a smoky flavor in the gravy.
- Stir the grits often during cooking to prevent clumping and sticking to the pot.
