New Orleans Shrimp and Grits
This New Orleans shrimp and grits is a Southern classic done the Creole way. Juicy shrimp and andouille sausage in a rich, tomato-based sauce, served over a bowl of creamy smoked gouda grits. The tomato sauce gives it a depth that sets it apart, and the andouille brings a smoky, spicy backbone that makes the whole dish taste unmistakably New Orleans.
What Makes It New Orleans Shrimp and Grits?
Shrimp and grits has roots that stretch back further than the American South. Food historian Michael Twitty traces the combination of corn and shellfish to Africa, carried to this continent by enslaved people and eventually taking hold in the coastal kitchens of South Carolina. Over time it spread across the South and became one of the most recognized dishes in Southern cooking.
In New Orleans, shrimp and grits picks up whatever the cook brings to it. This version goes full Creole. A tomato-based sauce built on aromatics of onion, bell pepper, and garlic, smoky andouille sausage, and Creole seasoning. It moved off the breakfast table and onto brunch and dinner menus across the city, and it became its own thing in the process. That’s what this recipe is. Not a generic shrimp and grits, and not a Lowcountry original. A New Orleans Creole version, with a rich pan sauce that tastes like it belongs here.
Ingredients & Substitutions
- Stone ground grits — This recipe uses regular stone ground grits, not instant. Stone-ground grits have actual corn flavor — instant grits are processed to the point where that’s mostly gone. Worth the extra time.
- Chicken broth — Boiling grits in chicken broth instead of water adds more flavor. Substitute for shrimp stock.
- Half and half — I use half and half to get creamy grits. Heavy cream will give an even richer version. Substitute for whole milk.
- Kosher salt — This recipe was tested using Diamond Crystal kosher salt. If using table salt, you will need about half the amount.
- Smoked gouda — I love smoked gouda for this recipe. The smokiness compliments the andouille and it melts smoothly into the grits. Substitute for cheddar cheese.
- Bacon — Bacon does double duty here. The rendered fat becomes the flavorful cooking oil and the crispy bacon bits add a texture to the sauce.
- Andouille sausage — Andouille sausage is a spicy smoked Louisiana pork sausage. Substitute for smoked sausage.
- Shrimp — I found the 31-40 size is the perfect bite size for this dish since they are bite sized.
- Cherry tomatoes — Fresh cherry tomatoes are great in this recipe, especially when in season. Substitute for a 14.5 ounce can of diced tomatoes, drained.
- Creole seasoning — I prefer to make my own creole seasoning blend. Most store bought versions are way over salted.
See the recipe card below for the complete list of ingredients and measurements.
How to Make Shrimp and Grits
- Cook grits in the simmering chicken broth and half and half. Stir every few minutes.
- Stir in butter and cheese.
- Cook bacon, then andouille, and set aside on paper towels.
- Sear shrimp until just opaque and set aside.
- Sauté onion and pepper until soft, then add in garlic. Sprinkle in flour.
- Whisk in tomatoes, broth, seasonings, and cooked bacon and sausage. Simmer until a sauce comes together and thickens. Add shrimp and juices back to the pan with a squeeze of lemon and remove from heat.
- To serve, spoon shrimp and sauce over grits. Top with green onions and enjoy!
Lauren’s Tips
- Don’t overcook the shrimp. They cook fast, 1 to 2 minutes per side. Pull them out of the pan the moment they turn pink and opaque. They’ll go back into the sauce at the end and continue to cook from residual heat, so err on the side of slightly underdone when you pull them.
- Brown the sausage. Get a real sear on it. The browned fat it leaves in the pan is flavor you want in your sauce. Same goes for the bacon.
- Use stone-ground grits, not instant. Instant grits cook in minutes but go gluey fast. Stone-ground take longer but give you a creamy texture that holds up under the sauce. Worth the extra time.
- Start the grits first. This dish involves parallel cooking — grits on one burner, shrimp sauce on another. The grits take longer, so get them going before you touch anything else. Timing both to finish at the same time takes practice, but starting the grits first gives you a buffer.
- Save your shrimp shells to make shrimp stock. Toss them in a bag in the freezer until you have enough. Homemade shrimp stock in place of chicken broth takes this dish to another level.
- Watch your seasoning salt. Different brands of Creole and Cajun seasoning vary wildly in saltiness. Start with less than you think you need, taste at the end, and adjust. Tony Chachere’s in particular runs salty.
Storage & Make Ahead
- Storage: Store grits and sauce separately in the refrigerator for up to 3 days.
- Freeze: I don’t recommend freezing shrimp and grits.
- Reheat: Add a splash of water, milk, or broth to the grits to loosen them back up and heat in the microwave or in a small pot covered over low heat, stirring occasionally.
- Make ahead:You can make the grits a day ahead and refrigerate them. Just add a splash of broth or milk when reheating to loosen them back up. The shrimp sauce is best made fresh, but you can do all your prep work the day before: slice the sausage, chop the vegetables, peel the shrimp, and measure your ingredients. Once you start cooking it comes together in about 40 minutes.
What to Serve With
French bread is the move. You want something to drag through that tomato pan sauce, and a crusty loaf does it better than anything. On the side, Creole smothered okra is a very New Orleans option and pairs naturally with the andouille already in the dish. If you’re serving this for brunch, a Bloody Mary alongside it is never wrong. For a full spread, red beans and rice rounds it out the way a New Orleans Sunday should.
Variations
BBQ Shrimp and Grits — Swap the Creole shrimp sauce for New Orleans BBQ shrimp and serve it over these same smoked gouda grits. The buttery, peppery sauce is incredible over grits.
Blackened Shrimp and Grits — Swap the Creole tomato sauce for blackened shrimp served over the gouda grits with just a squeeze of lemon and green onions. The Cajun style, for when you want something simpler and faster.
Lagniappe
Lagniappe: LAN-yap – a little something extra
The first time I had shrimp and grits at a restaurant was at Ruby Slipper Cafe — Gulf shrimp with pork tasso, bell pepper, and a rosemary-butter reduction over stone-ground grits, served with a buttermilk biscuit on the side. I ordered it once and kept coming back for it. What I love about shrimp and grits in New Orleans is that there’s no single version. Ruby Slipper makes theirs with tasso and a butter reduction. Other places go Creole with tomatoes. Some go heavy on the andouille, some are more saucy. Everyone has their take, and somehow every version feels right at home here — because New Orleans cooking has always been about taking something and making it yours. This recipe is mine.
Frequently Asked Questions
The Creole tomato sauce is what sets this apart from other versions. Classic Lowcountry shrimp and grits is simpler, usually just shrimp in a butter or bacon sauce over grits. The New Orleans version builds a rich pan sauce with tomatoes, onions, red pepper, and andouille sausage, which gives it the depth and character.
Cajun versions tend to be spicier and more rustic with bold seasoning, no tomatoes, sometimes just shrimp over grits. Creole versions like this one are built around a tomato-based sauce with more layers of flavor.
You don’t have to, but you should. Instant grits cook fast but go gluey and taste flat. Stone-ground grits take longer but give you a creamy texture that holds up under the sauce. It’s worth the extra time.
Yes. Thaw completely in the fridge overnight or under cold running water, then pat very dry before cooking. The most important thing with frozen shrimp is getting as much moisture off the surface as possible before they hit the pan. Wet shrimp steam instead of sear.
Yes. Regular smoked sausage works fine. You can also skip the sausage entirely and make it shrimp-only. It’ll be lighter but still delicious. If you skip the sausage, use a little extra bacon to make up for the smoky flavor it adds.
Leave a comment if you made this recipe!
New Orleans Creole Shrimp and Grits
Ingredients
Cheese grits
- 3 cups chicken broth
- 2 cups half and half
- 1 teaspoon kosher salt (*see note)
- 1 cup stone ground grits (not instant)
- 2 tablespoons unsalted butter
- 2 cups shredded smoked gouda (about 4 ounces)
Shrimp
- 3-4 strips bacon (about 4 ounces)
- 4 ounces andouille sausage
- 1 pound medium shrimp (31-40 size)
- Creole seasoning to taste
- 1 red pepper
- 1 small onion
- 4 cloves garlic
- 1 cup chicken broth
- 1 teaspoon all purpose flour
- 10 ounces cherry tomatoes (about 2 cups)
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1 lemon
- 2 green onions
Instructions
- PREP: Cut cherry tomatoes in half. Finely chop red pepper and onion. Mince garlic. Finely slice green onions. Shred cheese. Chop bacon. Slice andouille sausage. Peel and devein shrimp. Pat shrimp dry, season to taste* with Creole seasoning, and set aside.2 cups shredded smoked gouda, 3-4 strips bacon, 1 pound medium shrimp, Creole seasoning to taste, 1 red pepper, 1 small onion, 4 cloves garlic, 10 ounces cherry tomatoes, 2 green onions, 4 ounces andouille sausage
- GRITS: Add chicken broth, half and half, salt, and 1 tablespoon butter to a saucepan over medium heat and bring to a simmer. Once it just starts to simmer, turn to low. Add grits and stir well. Cover and cook for about 15 minutes, stirring every few minutes, until grits are fully cooked. Remove from heat and stir in butter and cheese until melted and combined. Cover to keep warm and set aside.3 cups chicken broth, 2 cups half and half, 1 teaspoon kosher salt, 1 cup stone ground grits, 2 tablespoons unsalted butter
- CRISP: Heat a skillet and heat over medium heat. Cook bacon for about 10 minutes or until crispy. Remove with a spider strainer or slotted spoon to paper towels. Reserve 1-2 tablespoons of bacon grease.
- BROWN: Add andouille to the pan and brown for 2-3 minutes, then set aside with bacon.
- SEAR: Add shrimp to the pan and cook for 1-2 minutes on each side until just cooked and no longer translucent. Set the shrimp aside.
- SAUTÉ: Add onion and red pepper to the skillet. Sauté for about 2-3 minutes, then add garlic. Stir and cook another minute. Sprinkle flour over veggies and mix in.1 teaspoon all purpose flour
- SIMMER: Turn heat to low and whisk in broth a little at a time, getting out all the flour lumps. Add in tomatoes, thyme, and basil. Stir together, and scrape up any browned bits on the bottom of the pan. Add back bacon and sausage. Simmer for about 10 minutes until a sauce comes together and thickens. Add shrimp and juices back to the pan. Add a squeeze of lemon and remove from heat. Taste and adjust seasoning.1 cup chicken broth, ½ teaspoon dried thyme, ½ teaspoon dried basil, 1 lemon
- SERVE: Spoon shrimp and sauce over grits. Top with green onions and enjoy!
Notes
- Substitute chicken broth for shrimp stock. (And save your shrimp shells to make it!)
- This recipe was tested using Diamond Crystal kosher salt. If using table salt, use half the amount.
- Substitute smoked gouda for regular gouda or cheddar.
- Substitute andouille sausage for smoked sausage.
- Make your own creole seasoning.
- Store shrimp and sauce separately from grits in the refrigerator for 3-4 days.
- Don’t freeze.
- To reheat, add a splash of water, milk, or broth to the grits to loosen them back up and heat in the microwave or in a small pot covered over low heat, stirring occasionally.
Equipment
- Small pot
- cheese grater
Nutrition
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen — and most recently, on Food Network’s 100 Cooks!
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Tried this last night and was not disappointed! These Creole style Shrimp and Grits are an excellent twist on an old staple. Only issue was that I wanted a second bowl because they were so good!
Thanks for taking the time to leave a comment, Victor! So happy you enjoyed them.