Description
A classic Southern comfort dish, Lowcountry Shrimp and Grits combines creamy stone-ground grits with seasoned shrimp, smoky andouille sausage, and a flavorful vegetable medley in a rich, savory sauce. This hearty meal is perfect for brunch or dinner, showcasing traditional Lowcountry flavors with a smooth, cheesy base and a touch of Creole spice.
Ingredients
Scale
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
- 1 lb shrimp, peeled and deveined
- 1 tablespoon Creole Cajun seasoning
- ¼ teaspoon white pepper
Sausage and Vegetables
- 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
Sauce
- 2 tablespoons all-purpose flour
- 1 ¼ cups chicken broth
- ¼ cup heavy whipping cream
Garnish
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
Instructions
- Cook Grits: In a large saucepan, bring water, chicken broth, and salt to a boil over medium-high heat. Gradually whisk in the grits, stirring constantly to avoid lumps. Once boiling, reduce the heat to low, cover, and simmer for 30 minutes until thick and creamy.
- Finish Grits: Stir in butter, half and half, shredded sharp cheddar cheese, and white pepper. Keep warm while preparing the rest of the dish.
- Marinate Shrimp: Season the peeled and deveined shrimp with Creole Cajun seasoning and white pepper. Allow to marinate for 30 minutes to absorb the flavors.
- 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, or until pink and opaque. Remove the shrimp from the skillet and set aside.
- Cook Sausage: In the same skillet, add sliced andouille sausage and cook until browned. Remove from the skillet and set aside with the shrimp.
- Sauté Vegetables: Melt the remaining 2 tablespoons of butter in the skillet. Add the finely diced green bell pepper, yellow onion, and celery. Sauté for 4-5 minutes until softened. Add minced garlic and cook for an additional 1 minute, stirring frequently.
- Create Sauce: Sprinkle the all-purpose flour over the sautéed vegetables and cook for 1 minute, stirring constantly to form a roux. Slowly add 1 ¼ cups chicken broth while stirring to avoid lumps. Let the mixture simmer for 1 minute until slightly thickened.
- Finish Sauce: Stir in the heavy whipping cream and chopped fresh parsley. Return the cooked shrimp and sausage to the skillet and heat through, allowing the flavors to meld.
- Serve: Spoon the cheesy grits into bowls and top with the shrimp, sausage, and sauce mixture. Garnish with additional fresh parsley for a burst of color and freshness.
Notes
- Use stone-ground grits for the best texture and flavor in this dish.
- If you prefer spicier shrimp, increase the amount of Creole Cajun seasoning.
- Andouille sausage adds a smoky, spicy depth; substitute with smoked sausage if unavailable.
- To make ahead, prepare grits and sausage mixture separately, then reheat and combine before serving.
- For a lighter version, substitute half and half and heavy cream with milk or a dairy alternative.
