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The best shrimp and grits made with tender shrimp in a piquant Creole tomato gravy, served over cheesy, creamy grits with smoked andouille sausage, so good!
It's time for Shrimp and Grits, my friends! Would you care for a bowl? I think you're going to want a bowl of this, because this is the best shrimp and grits you'll ever have.
There are so may different ways to make shrimp and grits. In the south, we find it on menus everywhere, and no two recipes are the same, usually because of the sauce or gravy.
This particular shrimp and grits recipe is very much like a Creole Gumbo, but with a shrimp focus, and served over grits. I've adapted it with permission from my great friend Natha, who acquired this recipe from his Aunt Karyn, who is a fantastic cook.
Everyone who has ever tried this recipe has raved about it. I think you will, too.
Shrimp and Grits Ingredients
- Andouille Sausage: You can sub in some other smoked sausage or Polish sausage, but andouille is the best
- Vegetable Oil: Peanut oil is good
- Flour:
- Vegetables: Onion, jalapeno pepper, celery, garlic. Use bell pepper for milder. The Cajun holy trinity
- Tomatoes: You'll need both tomato paste and diced tomatoes, either canned or fresh
- Seasonings: Use Cajun seasonings or use Creole seasonings, plus salt and pepper, and fresh thyme. Add cayenne pepper for some extra heat
- Stock: Use seafood stock if you can, but chicken broth or vegetable stock are great, too. I love to make my own seafood stock from discarded shrimp shells and other ingredients
- Shrimp:
- Butter:
- Liquid: Use water, or a mix of water and whole milk or heavy cream for creamier grits
- Salt:
- Grits: You can use yellow corn or white corn grits. I'm using white grits for this recipe
- Cheese: I use white cheddar cheese, but you can use other melty cheese
- For Serving: Spicy chili flakes, fresh chopped parsley, chopped green onions
How to Make Shrimp and Grits - the Recipe Method
- Brown the Andouille Sausage:
- Heat a large skillet over medium heat or a large pot and add the andouille. Sauté for 3 minutes, stirring, until lightly browned. Remove and set aside.
- Make a Roux:
- Add vegetable oil and flour. Stir to form a paste, then cook, stirring constantly for 10 to 20 minutes, until the roux darkens to a rich brown, about the color of peanut butter.
- Cook the Vegetables:
- Add the onion, jalapeno and celery. Stir and quickly cook for 5 minutes. Stir in the garlic and cook for 1 minute.
- Tomatoes and Seasonings:
- Stir in the tomato paste, diced tomatoes and Cajun seasonings, salt and pepper. Cook for 1 minute to let the flavors develop.
- The First Simmer:
- Stir in the stock and fresh thyme. Reduce heat to low and simmer for 30 minutes to thicken the gravy. You can simmer longer if you’d like to develop more flavor. Add more liquid as needed.
- The Second Simmer:
- Stir in the sausage and simmer another 30 minutes or longer to your desired flavor. Adjust for seasonings.
- Add the Shrimp:
- Remove from heat and stir in the shrimp. Peel and devein the shrimp first, if desired. Cover and let the shrimp cook 3-5 minutes to cook through and turn pink.
- Butter and Water or Cream:
- While the shrimp gravy is simmering, add the butter, water and optional milk or cream and salt to a pot. Bring the water to a boil.
- Cooking the Grits:
- Stir in the grits and bring back to a boil. Lower the heat, then cover and simmer 30 minutes, stirring often. Add water or milk or cream as needed if the grits get too thick and dry.
- Salt:
- Adjust for salt.
- Cheese:
- Stir in the cheese a bit at a time until it is melted through. Butter and cheese make outstanding grits.
- Ladle Into Bowls:
- Serve the cheesy grits into bowls, then top with shrimp gravy, andouille and cooked shrimp.
- Garnish:
- Garnish with red pepper flakes, fresh parsley and green onion, maybe a squeeze of lemon juice. Don't forget the hot sauce!
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That's it, my friends. I hope you enjoy my recipe for shrimp and grits. Let me know if you make it. I'd love to hear how it turned out for you. Spice it up!
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Frequently Asked Questions
- → What type of sausage is best for shrimp and grits?
Andouille sausage is preferred for its smoky, spicy flavor, but smoked or Polish sausage can also be used.
- → Can I substitute the stock used in the gravy?
Seafood stock is ideal, but chicken broth or vegetable stock work well too to build flavor.
- → How do I make the roux for the gravy?
Cook flour with vegetable oil or bacon fat, stirring constantly until it turns peanut butter brown for rich depth.
- → What kind of grits should I use?
Stone-ground white or yellow grits work best; add butter and cheese for creamy texture and flavor.
- → How do I prevent grits from drying out?
Stir often while simmering and add water or milk as needed to maintain creaminess.