Shrimp Grits Creole Style (Printer-Friendly)
Tender shrimp in Creole tomato gravy atop creamy, cheesy grits with smoked andouille sausage.
# What You’ll Need to Cook:
→ Shrimp Gravy
01 -
200 grams andouille sausage, sliced
02 -
2 tablespoons vegetable oil (peanut oil recommended)
03 -
3 tablespoons all-purpose flour
04 -
1 medium onion, diced
05 -
1 jalapeño pepper, diced
06 -
2 celery stalks, diced
07 -
3 garlic cloves, minced
08 -
2 tablespoons tomato paste
09 -
400 grams diced tomatoes, canned or fresh
10 -
2 teaspoons Cajun or Creole seasoning
11 -
1 teaspoon salt, adjust to taste
12 -
½ teaspoon black pepper
13 -
1 teaspoon fresh thyme leaves
14 -
500 ml seafood stock (or chicken/vegetable stock as substitute)
15 -
300 grams raw shrimp, peeled and deveined
→ Grits
16 -
50 grams unsalted butter
17 -
1 liter water (or a mix of water and whole milk/heavy cream)
18 -
1 teaspoon salt, adjust to taste
19 -
200 grams white stone-ground grits
20 -
100 grams white cheddar cheese, shredded
→ For Serving
21 -
Red chili flakes, to taste
22 -
2 tablespoons fresh parsley, chopped
23 -
2 green onions, chopped
24 -
Optional: lemon juice and hot sauce
# Steps to Prepare:
01 -
Heat a large skillet over medium heat and sauté the andouille sausage for 3 minutes until lightly browned. Remove and set aside.
02 -
Add vegetable oil to the skillet, then stir in flour to form a paste. Cook while stirring constantly for 10 to 20 minutes until the roux turns a rich peanut butter brown.
03 -
Add diced onion, jalapeño, and celery to the roux. Cook for 5 minutes, then add garlic and cook for another minute.
04 -
Stir in tomato paste, diced tomatoes, Cajun seasoning, salt, and pepper. Cook for 1 minute to develop flavors.
05 -
Add seafood stock and fresh thyme. Reduce heat to low and simmer for 30 minutes to thicken. Add more liquid if needed.
06 -
Return browned sausage to the pot and simmer for an additional 30 minutes or until desired flavor develops. Adjust seasoning as needed.
07 -
Remove pot from heat and stir in peeled shrimp. Cover and let cook for 3 to 5 minutes until shrimp turn pink and are cooked through.
08 -
In a separate pot, bring water (and milk or cream if used) and butter to a boil. Stir in grits and reduce heat to low. Cover and simmer for 30 minutes, stirring frequently.
09 -
Add salt to taste and stir in shredded cheese gradually until melted and creamy. Add additional liquid if grits become too thick.
10 -
Spoon cheesy grits into bowls, top with shrimp gravy and sausage. Garnish with chili flakes, parsley, green onions, and optional lemon juice or hot sauce.
# Extra Cooking Tips:
01 -
Use stone-ground grits for best texture; instant grits can be substituted but may alter creaminess.
02 -
Leftovers can be refrigerated up to 3 days; reheat gently with milk or water to restore creaminess.