Description
A classic Southern comfort dish, Lowcountry Shrimp and Grits features creamy, cheesy stone-ground grits topped with sautéed shrimp, spicy andouille sausage, and a flavorful Creole-inspired gravy. This hearty recipe combines tender shrimp marinated in Cajun seasoning with savory sausage and a rich vegetable gravy, making it a perfect meal for brunch, lunch, or dinner.
Ingredients
Scale
Grits
- 3 ½ cups water
- 1 cup chicken broth
- Kosher salt, to taste
- 1 cup stone-ground grits
- 2 tablespoons butter
- ⅓ 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
Vegetable 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, combine water, chicken broth, and kosher salt and bring 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 gently for 30 minutes until the grits are thick and creamy.
- Finish the grits: Stir the butter, half and half, shredded sharp cheddar cheese, and white pepper into the cooked grits. Mix until smooth and keep warm over low heat.
- Marinate the shrimp: Season the peeled and deveined shrimp with Creole Cajun seasoning and white pepper, then let them marinate for 30 minutes to absorb the flavors.
- Sauté the shrimp: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until they turn pink and opaque. Remove shrimp from skillet and set aside.
- Cook the sausage: In the same skillet, cook andouille sausage slices until browned around the edges. 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, sautéing for 4-5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Create the roux and gravy base: Sprinkle in the all-purpose flour and cook for 1 minute while stirring to combine. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Let the mixture simmer for 1 minute to thicken slightly.
- Add cream and thicken gravy: Stir in the heavy whipping cream and continue to simmer the gravy for 2-3 minutes until it thickens to a creamy consistency.
- Combine protein and garnish: Return the cooked shrimp and sausage to the skillet, stir in chopped fresh parsley, and let everything simmer together for 1-2 minutes to meld the flavors.
- Serve: Spoon the shrimp and sausage gravy over warm cheesy grits and garnish with additional fresh parsley. Serve immediately and enjoy.
Notes
- Stone-ground grits provide the best texture and flavor, but quick-cooking grits can be used in a pinch with shorter cooking time.
- Adjust the amount of Creole seasoning based on your heat preference; start with less if sensitive to spice.
- For a richer flavor, use homemade chicken broth if available.
- To keep grits warm without becoming too thick, stir occasionally and add a splash of milk or broth as needed.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stove, adding a bit of water or broth to loosen the grits.
