Description
This Creamy Lowcountry Shrimp and Grits recipe offers a comforting Southern classic dish featuring tender shrimp and smoky andouille sausage served over rich, cheesy grits. The dish balances bold Creole spices with a creamy gravy made from a flavorful sautéed vegetable base and finishing cream, creating a hearty and satisfying meal perfect for any occasion.
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 and 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 celery, finely diced
- 6 cloves garlic, pressed or finely minced
- 2 tablespoons all-purpose flour
- 1 ¼ cups chicken broth or stock
- ¼ cup heavy whipping cream
- 1 tablespoon fresh chopped parsley, plus more for garnish
Instructions
- Prepare the Cheese Grits: In a large saucepan, bring 3 ½ cups water, 1 cup chicken broth, and kosher salt to a boil. Whisk in the grits, reduce heat to low, and simmer, stirring frequently, for 30 minutes until thick and creamy. Add more water if necessary to reach desired consistency.
- Add Cheese and Finish Grits: Remove from heat and stir in butter, half and half, shredded cheddar cheese, and white pepper until fully incorporated and creamy. Keep warm while preparing the shrimp gravy.
- Marinate the Shrimp: In a bowl, toss the peeled and deveined shrimp with Creole Cajun seasoning and white pepper. Let them marinate for 30 minutes to absorb the flavors.
- Sauté the Shrimp: Heat 2 tablespoons of butter or bacon drippings in a large skillet over medium heat. Cook shrimp until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
- Sauté the Andouille Sausage: In the same skillet, add remaining butter and sauté the sliced andouille sausage until golden brown and slightly crispy. Remove and set aside with shrimp.
- Sauté the Vegetables: Add diced bell pepper, onion, and celery to the skillet and cook until tender, about 5-7 minutes. Stir in garlic and cook for an additional minute until fragrant.
- Make the Gravy Base: Sprinkle in the all-purpose flour and stir constantly for 1 minute to create a roux with the vegetables.
- Simmer the Gravy: Gradually whisk in 1 ¼ cups chicken broth, bringing the mixture to a gentle simmer. Cook until slightly thickened, then stir in heavy whipping cream and continue cooking until the gravy reaches a rich, creamy consistency.
- Combine Shrimp and Sausage: Return the sautéed shrimp and andouille sausage to the gravy, stirring to coat and warm through for 1-2 minutes.
- Finish with Parsley: Stir in the freshly chopped parsley to add a fresh herbal note.
- Serve: Spoon the creamy cheese grits onto plates and top generously with the shrimp and andouille gravy. Garnish with additional chopped parsley and serve immediately.
Notes
- Use stone-ground grits for the best texture and flavor.
- If grits become too thick while cooking, add additional water or broth gradually to loosen.
- Adjust the amount of Creole seasoning according to your preferred spice level.
- Bacon drippings can be substituted for butter to enhance the smoky flavor.
- Leftover shrimp and sausage gravy can be refrigerated and reheated gently on the stovetop.
- Garnish with fresh parsley or scallions for added color and freshness.
