Description
A classic Southern dish, Lowcountry Shrimp and Grits combines creamy, cheesy stone-ground grits with a flavorful shrimp and sausage gravy infused with Creole seasoning and fresh vegetables. This comforting meal is perfect for a hearty breakfast, brunch, 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
- â…“ cup half and half
- ½ – 1 cup shredded sharp cheddar cheese
- ¼ teaspoon white pepper
Shrimp and Sausage Gravy
- 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
- Prepare the 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 the Grits: Stir in butter, half and half, cheese, and white pepper. Keep warm.
- Marinate the Shrimp: Season shrimp with Creole Cajun seasoning and white pepper. Let marinate for 30 minutes.
- Sauté the Shrimp: In a large skillet, melt 2 tablespoons butter over medium heat and sauté shrimp for 1-2 minutes per side until pink and cooked through. Remove and set aside.
- Cook the Sausage: In the same skillet, cook andouille sausage slices until browned, then remove and set aside with the shrimp.
- Sauté Vegetables: Melt the remaining butter in the skillet and sauté green bell pepper, onion, and celery for 4-5 minutes until softened. Add minced garlic and cook for an additional 1 minute.
- Make the Roux: Stir in flour to the vegetables and cook for 1 minute to eliminate raw flour taste.
- Add Liquids: Slowly whisk in chicken broth, stirring constantly to avoid lumps, and let the mixture simmer for 1 minute.
- Add Cream and Thicken: Stir in heavy cream and simmer the sauce for 2-3 minutes until thickened.
- Combine and Simmer: Return shrimp and sausage to the skillet, stir in chopped fresh parsley, and simmer for 1-2 more minutes to meld flavors.
- Serve: Spoon the shrimp and sausage gravy over the warm cheese grits and garnish with additional parsley before serving.
Notes
- Stone-ground grits give the creamiest texture; quick grits can be used but may change the texture slightly.
- Adjust the amount of Creole Cajun seasoning based on your spice preference.
- If you prefer a thicker gravy, simmer a bit longer to reduce.
- This dish can be prepared ahead; reheat gently before serving to avoid overcooking the shrimp.
- Use andouille sausage for authentic flavor; chorizo or smoked sausage can be substituted if desired.
