Description
This Creamy Lowcountry Shrimp and Grits recipe is a comforting southern classic featuring tender shrimp cooked with andouille sausage, bell pepper, onion, celery, and garlic in a rich, creamy sauce served over buttery, cheesy grits. It’s a perfect blend of smoky, savory flavors and creamy textures that deliver a hearty and satisfying meal.
Ingredients
Scale
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 Sausage Mixture
- 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
- 1/2 green bell pepper, finely diced
- 1/2 small yellow onion, finely diced
- 1 stalk of celery, finely diced
- 6 cloves of garlic, pressed or finely minced
Sauce
- 2 tablespoons all-purpose flour
- 1 ¼ cup chicken broth or stock
- ¼ cup heavy whipping cream
- 1 tablespoon fresh chopped parsley, plus more for garnish
Instructions
- Prepare the Grits: In a medium saucepan, bring 3 ½ cups water, 1 cup chicken broth, and a pinch of kosher salt to a boil. Slowly whisk in the grits, reduce heat to low, and cook, stirring occasionally, until thick and tender (about 25-30 minutes). Add more water if needed to reach desired consistency.
- Finish the Grits: Stir 2 tablespoons butter, ⅓ cup half and half, shredded sharp cheddar cheese, and ¼ teaspoon white pepper into the cooked grits. Mix well until creamy and the cheese melts. Keep warm.
- Season the Shrimp: Toss the peeled and deveined shrimp with 1 tablespoon Creole Cajun seasoning and ¼ teaspoon white pepper. Set aside.
- Cook Sausage and Vegetables: In a large skillet, melt 2 tablespoons butter or bacon drippings over medium heat. Add sliced andouille sausage and cook until browned, about 3-5 minutes. Remove sausage and set aside. In the same skillet, add diced green bell pepper, onion, and celery. Sauté until softened, about 5 minutes, then add garlic and cook for another minute.
- Create the Sauce Base: Sprinkle 2 tablespoons all-purpose flour over the vegetables and stir to coat. Cook for 1-2 minutes, then gradually whisk in 1 ¼ cups chicken broth, stirring constantly to avoid lumps. Simmer until sauce thickens slightly.
- Add Cream and Combine: Stir in ¼ cup heavy whipping cream and return cooked sausage to the skillet. Add remaining 2 tablespoons butter and let it melt into the sauce. Adjust seasoning with salt and pepper if needed.
- Cook the Shrimp: Push the sauce mixture to one side of the skillet and add shrimp to the cleared side. Cook shrimp for 2-3 minutes per side until pink and opaque. Then, stir shrimp into the sauce to combine everything evenly.
- Serve: Spoon the creamy grits onto serving plates, top with the shrimp and sausage mixture, sprinkle with fresh chopped parsley, and garnish with additional parsley if desired.
Notes
- Use stone-ground grits for the best texture and flavor; avoid instant grits.
- If you prefer spicier shrimp, increase the Creole Cajun seasoning slightly.
- Bacon drippings can add extra smoky flavor when used in place of butter.
- Leftover shrimp and sausage mixture reheats well for next-day meals.
- For a lighter version, reduce cheese and heavy cream quantities.
