Description
This Lowcountry Shrimp and Grits recipe brings the classic Southern comfort dish to your table with creamy stone-ground grits topped with a flavorful shrimp and andouille sausage gravy. The grits are cooked slow and creamy with butter, cream, and sharp cheddar cheese, while the shrimp are seasoned with Creole Cajun spices and sautéed along with smoky sausage and a medley of sautéed vegetables. A rich, velvety sauce made with garlic, bell pepper, onion, celery, and a touch of cream completes this hearty and satisfying meal perfect for brunch or dinner.
Ingredients
Scale
For the 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
For the Shrimp and Sausage Gravy
- 1 lb shrimp, peeled and deveined
- 1 tablespoon Creole Cajun seasoning
- ¼ teaspoon white pepper
- 4 tablespoons butter, divided
- 6 ounces andouille sausage, sliced
- 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 kosher salt to a boil over medium-high heat. Gradually whisk in the stone-ground grits, stirring constantly to avoid lumps. Once boiling, reduce heat to low, cover, and simmer for 30 minutes until the grits are thick and creamy.
- Finish the Grits: Stir in butter, half and half, shredded sharp cheddar cheese, and white pepper. Keep the grits warm on low heat while preparing the shrimp and sausage gravy.
- Prepare the Shrimp: Season the peeled and deveined shrimp with Creole Cajun seasoning and white pepper. Let the shrimp marinate for 30 minutes to absorb the flavors.
- Sauté the Shrimp: In a large skillet, melt 2 tablespoons of butter over medium heat. Sauté the shrimp for 1-2 minutes per side until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
- Cook the Sausage: In the same skillet, add the sliced andouille sausage and cook until browned and slightly crisp, then remove and set aside with the shrimp.
- Sauté the Vegetables: Melt the remaining butter in the skillet. Add the finely diced green bell pepper, yellow onion, and celery. Sauté for 4-5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Make the Gravy Base: Stir in the all-purpose flour and cook for 1 minute to form a roux. Slowly pour in the chicken broth while stirring constantly to prevent lumps. Allow the mixture to simmer for 1 minute to thicken slightly.
- Finish the Gravy: Stir in the heavy whipping cream and continue to simmer the gravy for 2-3 minutes until it thickens to a rich consistency.
- Combine and Simmer: Return the cooked shrimp and sausage to the skillet. Stir in the chopped fresh parsley and simmer for 1-2 minutes to meld the flavors and reheat the protein.
- Serve: Spoon the shrimp and sausage gravy over the warm, cheesy grits. Garnish with additional fresh parsley and serve immediately for a comforting and hearty Lowcountry classic.
Notes
- Stone-ground grits provide the best texture and flavor, but instant grits can be used in a pinch, adjusting cooking time accordingly.
- Adjust the amount of Creole Cajun seasoning according to your preferred spice level.
- For a richer dish, use whole milk or more half and half in the grits instead of water.
- Leftover shrimp and grits are best eaten within one day as the shrimp can become tough when reheated.
- Andouille sausage can be substituted with other smoked sausages if unavailable.
- If you prefer a spicier dish, add a pinch of cayenne pepper to the shrimp seasoning or gravy.
