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Lowcountry Shrimp and Grits Recipe

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3.9 from 85 reviews

A classic Southern dish featuring creamy, cheesy grits topped with spicy Creole-seasoned shrimp and andouille sausage sautéed with vibrant vegetables, delivering a comforting and flavorful one-pot meal perfect for breakfast, lunch, or dinner.

Ingredients

Grits:

  • 1 cup grits
  • 4 cups water
  • 1 tsp salt
  • 2 Tbsp butter
  • 1 cup shredded cheddar cheese

Shrimp and Sausage:

  • 4 Tbsp butter, divided
  • 1 lb shrimp, peeled and deveined
  • 1 Tbsp Creole seasoning, divided
  • 6 oz andouille sausage, sliced

Vegetables and Sauce:

  • ½ small onion, diced
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • 2 stalks celery, diced
  • 4 garlic cloves, finely chopped
  • 2 Tbsp flour
  • 1 cup chicken broth
  • 2 Tbsp heavy cream
  • Salt to taste
  • Pepper to taste

Instructions

  1. Prepare the grits: In a medium saucepan, bring 4 cups of water and 1 tsp of salt to a boil. Slowly whisk in 1 cup of grits. Reduce the heat to low and cook, stirring frequently, until thickened and tender, about 20-25 minutes. Stir in 2 Tbsp butter and 1 cup shredded cheddar cheese until melted and smooth. Keep warm.
  2. Cook sausage and vegetables: In a large skillet, melt 2 Tbsp butter over medium heat. Add sliced andouille sausage and sauté until browned, about 3-4 minutes. Add diced onion, red bell pepper, green bell pepper, and celery and cook until vegetables are softened, about 5 minutes. Stir in chopped garlic and cook for 1 minute more.
  3. Season and cook shrimp: Sprinkle ½ Tbsp Creole seasoning over the shrimp and add to the skillet. Cook until shrimp are pink and opaque, about 3-4 minutes. Remove the shrimp and sausage mixture from the skillet and set aside.
  4. Make the sauce: In the same skillet, melt the remaining 2 Tbsp butter. Whisk in 2 Tbsp flour and cook for 1-2 minutes until golden and bubbly, forming a roux. Gradually whisk in 1 cup chicken broth and bring to a simmer until thickened. Stir in 2 Tbsp heavy cream, and season with salt and pepper to taste.
  5. Combine and serve: Return the shrimp and sausage mixture to the skillet, coat with the sauce, and heat through. Serve the shrimp and sausage mixture over the creamy cheddar grits immediately for a warm, comforting meal.

Notes

  • Use stone-ground grits for the best texture and flavor.
  • If you prefer a creamier texture, substitute half of the water with milk or cream when cooking grits.
  • Adjust Creole seasoning to taste depending on preferred spice level.
  • The andouille sausage adds smoky flavor; substitute with smoked sausage if unavailable.
  • For a dairy-free option, omit cheese and butter or use appropriate substitutes.

Find it online: https://justsosavory.com/lowcountry-shrimp-and-grits-recipe/