If you’ve ever dreamed of savoring the true flavors of the South, this Lowcountry Shrimp and Grits Recipe is exactly what you need on your table. Creamy, cheesy grits pair perfectly with a spicy, savory shrimp and sausage gravy, creating a comforting dish that feels both homey and festive. Each bite offers a beautiful balance of textures and bold flavors that make this classic Southern meal a beloved favorite for any occasion or casual dinner at home.
Ingredients You’ll Need
The magic of this Lowcountry Shrimp and Grits Recipe comes together with simple, down-to-earth ingredients that each play a crucial role in building layers of flavor and texture. From the rich chicken broth to the punchy Creole seasoning, every element contributes to the dish’s irresistible character.
- 3 ½ cups water: The base to cook your grits perfectly fluffy and creamy.
- 1 cup chicken broth: Adds a savory depth to both the grits and the sauce.
- Kosher salt, to taste: Enhances all the flavors beautifully.
- 1 cup stone-ground grits: The star carbohydrate giving the dish its signature creamy texture.
- 2 tablespoons butter: Incorporated into grits for richness and silkiness.
- ⅓ cup half and half: Adds creaminess without overwhelming the grits’ delicate flavor.
- ½ – 1 cup shredded sharp cheddar cheese: Provides a delightful sharpness and gooey meltiness.
- ¼ teaspoon white pepper: A subtle, earthy heat that balances the creaminess.
- 1 lb shrimp, peeled and deveined: The fresh seafood protein central to the dish.
- 1 tablespoon Creole Cajun seasoning: Brings that iconic Southern spice and boldness.
- 4 tablespoons butter, divided: Used for sautéing and layering flavor in the shrimp and sausage mix.
- 6 ounces andouille sausage, sliced: Adds smoky, spicy notes and a hearty bite.
- ½ green bell pepper, finely diced: Provides a sweet crunch and vibrant color.
- ½ small yellow onion, finely diced: Offers a mellow sweetness and aromatic base.
- 1 stalk celery, finely diced: Adds freshness and a bit of crispness.
- 6 cloves garlic, minced: Essential for depth and aromatic intensity.
- 2 tablespoons all-purpose flour: Creates the roux that thickens the luscious sauce.
- 1 ¼ cups chicken broth: Builds the savory sauce that ties everything together.
- ¼ cup heavy whipping cream: Enriches the sauce to its creamy, indulgent consistency.
- 1 tablespoon fresh parsley, chopped (plus more for garnish): Offers a fresh herbal brightness to finish the dish.
How to Make Lowcountry Shrimp and Grits Recipe
Step 1: Cook the Grits
Begin by bringing the water, chicken broth, and salt to a boil in a large saucepan. Slowly whisk in the stone-ground grits, stirring constantly to keep things smooth and lump-free. Once it reaches a boil again, reduce the heat to low, cover, and let it simmer gently for 30 minutes until the grits thicken into the perfect creamy base that’s ready to welcome the rest of your flavors.
Step 2: Enrich the Grits
Once your grits are creamy and tender, stir in butter, half and half, your choice of sharp cheddar cheese, and a touch of white pepper. This step transforms the grits from simple to irresistibly rich and flavorful. Keep them warm as you move on to crafting that incredible shrimp and sausage topping.
Step 3: Season the Shrimp
While the grits simmer, toss your peeled and deveined shrimp in Creole Cajun seasoning and white pepper, letting them marinate for 30 minutes. This seasoning infuses your shrimp with iconic Southern spices that kick the dish up a notch and complement the creamy grits wonderfully.
Step 4: Cook the Shrimp
Melt 2 tablespoons of butter in a large skillet over medium heat and sauté the seasoned shrimp for 1 to 2 minutes per side, just until they turn pink and juicy. Avoid overcooking to keep them tender and flavorful. Remove the shrimp from the skillet and set them aside—their moment in the spotlight will come shortly.
Step 5: Brown the Sausage
Using the same skillet, cook andouille sausage slices until they’re beautifully browned and have released their smoky, spicy flavor, then set aside with the shrimp. The sausage adds a satisfying heartiness and depth that balances the seafood perfectly.
Step 6: Sauté the Vegetables
In the skillet, melt the remaining 2 tablespoons of butter and sauté the diced bell pepper, onion, and celery for about 4 to 5 minutes until they soften and release their sweet, fresh aromas. Add the minced garlic and cook for an additional minute to brighten the base of your sauce.
Step 7: Create the Sauce
Sprinkle the flour over the vegetables, stirring for about a minute to cook off the raw taste. Slowly pour in the chicken broth, whisking constantly to prevent lumps, and let the sauce simmer for a minute. This roux-based sauce will thicken beautifully, setting the stage for your creamy finish.
Step 8: Finish the Sauce
Stir in the heavy whipping cream and let the sauce simmer for 2 to 3 minutes until it thickens into a luscious, creamy gravy. This silky sauce is where all the flavors marry together perfectly, coating the shrimp and sausage in pure deliciousness.
Step 9: Combine and Simmer
Return the shrimp and sausage to the skillet with the sauce. Stir in fresh parsley, giving everything a lovely herbal brightness. Allow it to simmer gently for 1 to 2 minutes so the flavors can blend and the shrimp rewarm, making the dish just irresistible.
Step 10: Serve Your Lowcountry Shrimp and Grits Recipe
Generously ladle the smoky shrimp and sausage gravy over the warm, cheesy grits. Garnish with extra parsley for a pop of fresh color, and get ready to dig into one of the South’s most comforting and flavorful dishes!
How to Serve Lowcountry Shrimp and Grits Recipe
Garnishes
Freshly chopped parsley is a must for brightening this dish visually and flavor-wise. Feel free to add a sprinkle of smoked paprika or a drizzle of hot sauce for those who love an extra kick. A wedge of lemon on the side adds a zesty contrast that lifts every bite.
Side Dishes
This Lowcountry Shrimp and Grits Recipe shines perfectly on its own but pairs beautifully with simple, vibrant sides like sautéed greens, tangy coleslaw, or a fresh garden salad to lighten the meal and add some crisp textures.
Creative Ways to Present
For a fun twist, serve individual portions of shrimp and grits in small cast iron skillets or rustic ramekins, garnished with fresh herbs and a sprinkle of cheese. You can also layer the grits and shrimp mixture in clear glasses for a stunning visual appetizer at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lowcountry Shrimp and Grits Recipe in an airtight container in the refrigerator for 3 to 4 days. The flavors continue to meld, making for delicious next-day meals, though the grits will thicken and may require gentle reheating with a splash of broth or cream to loosen.
Freezing
You can freeze the shrimp and sausage sauce separately in a freezer-safe container for up to 2 months. However, it’s best to freeze the grits and shrimp mix separately to maintain the best texture. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the shrimp and sausage sauce gently in a skillet over low heat, stirring occasionally. Warm the grits in a saucepan, adding a bit of chicken broth or cream to restore their creamy consistency. Combining them just before serving keeps everything tasting fresh and vibrant.
FAQs
Can I use quick-cooking grits instead of stone-ground?
Quick-cooking grits will speed up your prep time but won’t have quite the same creamy texture or nutty flavor as stone-ground grits. For the most authentic Lowcountry Shrimp and Grits Recipe experience, stone-ground is definitely worth the wait.
What can I substitute for andouille sausage?
If you can’t find andouille sausage, smoked kielbasa or chorizo make excellent alternatives and still add that smoky, spicy element that complements the shrimp wonderfully.
Is this dish very spicy?
The spiciness depends primarily on the Creole Cajun seasoning you use. You can adjust the amount or choose a milder seasoning if you prefer a gentler heat, but the dish naturally balances spice with creamy, rich grits.
Can I make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken your sauce. Just remember to mix it well to avoid lumps and maintain that velvety texture.
How do I know when the shrimp are perfectly cooked?
Shrimp cook very quickly—usually 1 to 2 minutes per side until they turn pink and opaque. Overcooking makes them tough, so watch carefully for that perfect firm and juicy bite.
Final Thoughts
There is something truly special about serving up a warm bowl of Lowcountry Shrimp and Grits Recipe that brings comfort and joy all around the table. Whether you’re sharing it with family or impressing friends, this dish carries the heart and soul of Southern cooking in every spoonful. Give it a try—you may just find a new favorite to keep cooking again and again.
Print
Lowcountry Shrimp and Grits Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern, Lowcountry
Description
A comforting Southern classic, Lowcountry Shrimp and Grits combines creamy, cheesy stone-ground grits with flavorful shrimp and andouille sausage in a rich, savory gravy made with fresh vegetables and Creole Cajun seasoning. This hearty dish takes about 55 minutes to prepare and makes a perfect meal for four.
Ingredients
Grits
- 3 ½ cups water
- 1 cup chicken broth
- Kosher salt, to taste
- 1 cup stone-ground grits
- 2 tablespoons butter
- â…“ cup half and half
- ½ – 1 cup shredded sharp cheddar cheese
- ¼ teaspoon white pepper
Shrimp and Sausage
- 1 lb shrimp, peeled and deveined
- 1 tablespoon Creole Cajun seasoning
- ¼ teaspoon white pepper
- 4 tablespoons butter, divided
- 6 ounces andouille sausage, sliced
Vegetables & Sauce
- ½ green bell pepper, finely diced
- ½ small yellow onion, finely diced
- 1 stalk celery, finely diced
- 6 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ¼ cups chicken broth
- ¼ cup heavy whipping cream
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
Instructions
- Cook the grits: In a large saucepan, bring water, chicken broth, and salt to a boil over medium-high heat. Gradually whisk in the grits, stirring constantly to avoid lumps. Once boiling, reduce the heat to low, cover, and simmer for 30 minutes until thick and creamy.
- Finish the grits: Stir in butter, half and half, shredded cheddar cheese, and white pepper into the cooked grits. Keep warm while you prepare the rest of the dish.
- Marinate shrimp: Season the peeled and deveined shrimp with Creole Cajun seasoning and white pepper. Let them marinate for 30 minutes to absorb the flavors.
- Sauté shrimp: In a large skillet, melt 2 tablespoons of butter over medium heat and sauté the marinated shrimp for 1-2 minutes on each side until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
- Cook sausage: Using the same skillet, cook the sliced andouille sausage until browned and slightly crispy. Remove and set aside with the shrimp.
- Sauté vegetables: Melt the remaining butter in the skillet. Add the diced green bell pepper, yellow onion, and celery, cooking for 4-5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Make the gravy base: Stir in the all-purpose flour and cook for 1 minute to form a roux. Gradually pour in the chicken broth while stirring constantly to avoid lumps. Let the mixture simmer for 1 minute to thicken slightly.
- Finish the sauce: Stir in the heavy whipping cream and simmer for 2-3 minutes until the sauce thickens to a rich and creamy consistency.
- Combine shrimp and sausage: Return the cooked shrimp and sausage to the skillet. Stir in the chopped fresh parsley, and let everything simmer together for 1-2 minutes so the flavors meld.
- Serve: Spoon the shrimp and sausage gravy generously over the warm cheese grits, garnishing with additional chopped parsley for a fresh finish.
Notes
- Use stone-ground grits for the best creamy texture.
- Adjust the amount of shredded cheddar cheese to taste for a milder or stronger cheese flavor.
- Creole Cajun seasoning can be substituted with a mix of paprika, cayenne, garlic powder, and onion powder if unavailable.
- Andouille sausage adds authentic smoky flavor but you can substitute with smoked sausage if preferred.
- Serve immediately for best texture and flavor.
