Description
Lowcountry Shrimp and Grits is a comforting Southern classic featuring creamy, cheesy grits topped with a flavorful shrimp and andouille sausage gravy spiced with Creole seasoning. This hearty dish combines smooth stone-ground grits with sautéed shrimp, smoky sausage, and a savory vegetable-based sauce enriched with cream and fresh parsley.
Ingredients
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 Sauce
- 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 over medium-high heat, bring water, chicken broth, and kosher salt to a boil. Gradually whisk in stone-ground grits, stirring constantly to prevent lumps. Once boiling again, reduce heat to low, cover, and simmer for 30 minutes until the grits are thick and creamy.
- Enrich the Grits: Stir in butter, half and half, shredded cheddar cheese, and white pepper to the cooked grits. Mix well and keep warm while preparing the shrimp and sauce.
- Marinate the Shrimp: Season the peeled and deveined shrimp with Creole Cajun seasoning and white pepper. Allow the shrimp to marinate for 30 minutes for enhanced flavor.
- Sauté Shrimp: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the marinated shrimp and cook 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 Sausage: Using the same skillet, add sliced andouille sausage and cook until browned and slightly crispy. Remove and set aside with the shrimp.
- Sauté Vegetables: Melt the remaining 2 tablespoons of butter in the skillet. Add diced green bell pepper, yellow onion, and celery. Sauté for 4-5 minutes until vegetables soften. Add minced garlic and cook for an additional minute until fragrant.
- Create Sauce Base: Stir in the all-purpose flour with the vegetables and cook for 1 minute to remove the raw flour taste.
- Add Liquids: Slowly pour in 1 ¼ cups chicken broth while stirring continuously to prevent lumps. Let the sauce simmer for 1 minute to thicken slightly.
- Add Cream and Finish Sauce: Stir in the heavy whipping cream and simmer for 2-3 minutes more until the sauce is rich and thickened.
- Combine and Heat Through: Return the cooked shrimp and sausage to the skillet, stir in the chopped fresh parsley, and simmer everything together for 1-2 minutes to meld flavors and heat through.
- Serve: Spoon the creamy cheese grits onto plates and top with the shrimp and sausage gravy. Garnish with additional chopped parsley for a fresh finish.
Notes
- Stone-ground grits provide the best texture but quick-cooking grits can be used for a faster option (adjust cooking time accordingly).
- Adjust the amount of cheese to your taste preference for a milder or stronger cheddar flavor.
- Marinating the shrimp enhances flavor but if short on time, seasoning immediately before cooking works as well.
- Andouille sausage can be substituted with smoked sausage if unavailable.
- For a spicier dish, increase the Creole Cajun seasoning or add cayenne pepper.
- Leftover shrimp and grits reheat well on the stovetop or microwave; add a splash of broth or cream to maintain creaminess.
