Description
Lowcountry Shrimp and Grits is a classic Southern dish featuring creamy, cheesy grits topped with flavorful Creole-seasoned shrimp and smoky andouille sausage in a rich, savory gravy. This comforting recipe perfectly blends textures and spices for a satisfying meal.
Ingredients
Scale
Cheese 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 and Gravy
- 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
- Prepare the Grits: In a large saucepan, bring water, chicken broth, and kosher salt to a boil over medium-high heat. Gradually whisk in the stone-ground grits, stirring constantly to prevent lumps. Once boiling again, reduce the heat to low, cover, and simmer for 30 minutes until the grits are thick and creamy.
- Finish the Grits: Stir in the butter, half and half, shredded sharp cheddar cheese, and white pepper. Keep the grits warm on low heat while preparing the rest of the dish.
- Season the Shrimp: In a bowl, toss the peeled and deveined shrimp with Creole Cajun seasoning and white pepper. Let the shrimp marinate for 30 minutes to absorb the flavors.
- Cook the Shrimp: In a large skillet, melt 2 tablespoons of butter over medium heat. Sauté the 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 the Sausage: Using the same skillet, add the sliced andouille sausage and cook until browned on all sides. Remove from skillet and set aside with the shrimp.
- Sauté the Vegetables: In the same skillet, melt the remaining 2 tablespoons of butter. Add diced green bell pepper, yellow onion, and celery and sauté for 4-5 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
- Make the Gravy Base: Sprinkle the all-purpose flour over the cooked vegetables and stir to coat. Cook for 1 minute to cook out the raw flour taste.
- Add Liquids to Gravy: Slowly pour in the chicken broth while stirring continuously to avoid lumps. Let the mixture simmer for 1 minute to thicken slightly.
- Finish the Gravy: Stir in the heavy whipping cream and continue to simmer the sauce for 2-3 minutes until thickened to a creamy consistency.
- Combine and Simmer: Return the cooked shrimp and sausage to the skillet with the gravy. Stir in the chopped fresh parsley and let everything simmer together for 1-2 minutes to meld the flavors.
- Serve: Ladle the shrimp and sausage gravy over warm cheesy grits. Garnish with additional fresh parsley to add color and freshness before serving.
Notes
- Stone-ground grits provide the best texture and flavor for this dish, but quick-cooking grits can be used in a pinch with reduced cooking time.
- Adjust the amount of Creole Cajun seasoning based on your preferred spice level.
- For a richer taste, substitute half and half with whole milk or add extra cheese to the grits.
- Make sure not to overcook shrimp to keep them tender and juicy.
- This dish pairs well with a light green salad or steamed vegetables for a complete meal.
