Description
A classic Southern dish featuring creamy, cheesy grits topped with a rich, flavorful shrimp and andouille sausage gravy seasoned with Creole Cajun spices. This comforting Lowcountry recipe combines tender Gulf Coast shrimp, smoky sausage, and a luscious cream sauce for an authentic taste of coastal Southern cuisine.
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, preferably Marsh Hen Mill)
- 2 tablespoons butter
- ⅓ cup half and half
- ½ – 1 cup shredded sharp cheddar cheese
- ¼ teaspoon white pepper
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
- Cook the Grits: In a large saucepan, bring 3 ½ cups water, 1 cup chicken broth, and kosher salt to a boil over medium-high heat. Gradually whisk in the grits to prevent lumps. Reduce heat to low, cover, and simmer for about 30 minutes, stirring frequently and adding water if needed to maintain a creamy texture.
- Finish the Cheese Grits: Remove grits from heat and stir in 2 tablespoons butter, ⅓ cup half and half, ½ cup shredded cheddar cheese, and ¼ teaspoon white pepper. Taste and add up to ½ cup more cheese or additional salt if desired. Keep warm on low heat, adding water if grits become too thick.
- Marinate the Shrimp: In a bowl, toss peeled and deveined shrimp with Creole Cajun seasoning and ¼ teaspoon white pepper. Let marinate for at least 30 minutes while preparing the gravy.
- Sauté the Shrimp: Melt 2 tablespoons butter in a large skillet over medium heat. Cook shrimp in batches for 1-2 minutes per side until opaque and slightly pink. Transfer cooked shrimp to a plate and set aside.
- Cook the Andouille Sausage: In the same skillet, cook andouille sausage slices for 2-3 minutes until golden brown and slightly crisp. Transfer to the plate with shrimp.
- Sauté Vegetables: Add remaining 2 tablespoons butter to skillet. Add diced bell pepper, onion, and celery; cook until tender and golden brown, about 4-5 minutes. Stir in minced garlic and cook another minute until fragrant.
- Make the Gravy: Sprinkle flour over the sautéed vegetables and stir to incorporate, cooking for 1 minute to remove raw flour taste. Gradually whisk in 1 ¼ cups chicken broth, simmer for 1 minute until thickened. Stir in ¼ cup heavy cream and cook 2-3 minutes until the sauce is smooth and creamy.
- Combine Shrimp and Sausage: Return shrimp and andouille sausage along with any juices to the skillet. Toss to coat in the gravy and cook for 1-2 more minutes to meld flavors. Stir in chopped parsley and adjust seasoning as needed.
- Serve: Divide the warm cheesy grits among four bowls. Top each with an equal portion of the shrimp and sausage gravy. Garnish with additional parsley and serve immediately.
Notes
- Use stone-ground grits for best texture; instant grits will not yield the same creamy consistency.
- If the grits thicken too much while resting, add a splash of water or broth to loosen them.
- Adjust Creole seasoning to taste for desired spice level.
- Leftover shrimp and gravy can be refrigerated and reheated gently on the stovetop.
- Substitute half and half with whole milk for a lighter version, though the dish will be less creamy.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern, Lowcountry, American
