Description
This Creamy Lowcountry Shrimp and Grits recipe delivers a comforting Southern classic featuring tender shrimp and spicy andouille sausage in a rich, cheesy gravy served over creamy, slow-cooked grits. Infused with garlic, bell pepper, celery, and Cajun seasoning, this dish offers a perfect balance of smoky, creamy, and savory flavors that make it an ideal hearty meal for any occasion.
Ingredients
Cheese Grits
- 3 ½ cups water, plus more as needed
- 1 cup chicken broth or stock
- Kosher salt, to taste
- 1 cup grits (not instant grits; Marsh Hen Mill recommended)
- 2 tablespoons butter
- ⅓ cup half and half
- ½ – 1 cup shredded sharp cheddar cheese
- ¼ teaspoon white pepper
Creamy Shrimp Gravy
- 1 lb shrimp, peeled & deveined (preferably Gulf Coast shrimp)
- 1 tablespoon Creole Cajun Seasoning (homemade or store-bought)
- ¼ teaspoon white pepper
- 4 tablespoons butter, divided (or bacon drippings)
- 6 ounces andouille sausage, sliced into rounds
- ½ green bell pepper, finely diced
- ½ small yellow onion, finely diced
- 1 stalk celery, finely diced
- 6 cloves garlic, pressed or finely minced
- 2 tablespoons all-purpose flour
- 1 ¼ cup chicken broth or stock
- ¼ cup heavy whipping cream
- 1 tablespoon fresh chopped parsley, plus more for garnish
Instructions
- Prepare the cheese grits: In a large saucepan over medium-high heat, bring the water, chicken broth, and salt to a boil. Gradually whisk in the grits slowly to avoid clumping, stirring well to blend. Reduce heat to low, cover, and simmer the grits, whisking frequently to prevent lumps, until tender—about 30 minutes. Add water as needed if grits become too stiff, aiming for a thick but creamy texture.
- Finish the cheese grits: Remove the grits from heat and stir in the butter, half and half, ½ cup of shredded cheddar cheese, and white pepper until smooth and combined. Taste and add additional cheddar cheese (up to ½ cup more) or salt for extra creaminess and seasoning. Keep warm on the lowest heat setting.
- Marinate the shrimp: Toss the peeled and deveined shrimp with Creole Cajun seasoning and white pepper in a large bowl. Set aside to marinate for at least 30 minutes to develop flavor.
- Sauté the shrimp and andouille: Melt 2 tablespoons of butter in a large skillet over medium heat. In batches, cook shrimp in a single layer for 1-2 minutes until opaque and pink, flipping once, then transfer to a plate. Repeat with remaining shrimp. Add andouille slices to the skillet and cook for 2-3 minutes until golden and slightly crisp, then transfer to plate with shrimp.
- Cook the vegetables and make the gravy: Add remaining 2 tablespoons butter to the skillet. Once melted, sauté diced bell pepper, onion, and celery until tender and browned, about 4-5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Sprinkle flour over vegetables, stirring for 1 minute to cook out flour taste.
- Simmer the gravy: Gradually whisk in chicken broth, stirring until fully combined and simmering for 1 minute to thicken. Add heavy cream and cook, stirring, until the gravy is smooth and thick, about 2-3 minutes.
- Combine shrimp and gravy: Return cooked shrimp and andouille, with juices, to the skillet. Toss to coat in the creamy gravy and cook together for 1-2 minutes to meld flavors. Stir in fresh chopped parsley and adjust seasoning with additional Creole Cajun seasoning if needed.
- Serve: Spoon warm cheese grits evenly into bowls. Top with an equal amount of the creamy shrimp and andouille gravy. Garnish with extra parsley if desired and serve immediately. Enjoy a comforting Lowcountry classic!
Notes
- Use regular grits, not instant, for best texture and flavor.
- If grits become too thick or stiff, add a splash of water to loosen to a creamy consistency.
- Adjust the amount of shredded cheddar cheese to your taste for creaminess.
- Marinating shrimp enhances the flavor but can be skipped if short on time.
- Butter can be substituted with bacon drippings for extra smoky flavor.
- Leftover shrimp gravy can be refrigerated and reheated gently, adding extra cream or broth if it thickens too much.
- For a spicier dish, increase the Creole Cajun seasoning or add hot sauce to the gravy.
