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
Scale
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.
