New Orleans Shrimp and Grits
New Orleans shrimp and grits has cajun shrimp in a andouille sausage and fresh tomato sauce over cheesy creamy grits. It’s a perfect dish to serve with a boozy brunch or even for dinner.
New Orleans loves its seafood, especially plump and juicy Louisiana shrimp. Try these New Orleans favorites like shrimp and corn bisque, easy blackened shrimp, or cajun shrimp deviled eggs. Use the shrimp shells to make a delicious homemade shrimp stock!
Shrimp and grits is a classic New Orleans dish like red beans and rice and gumbo. It can be found on brunch menus all around the city. This version uses andouille sausage to give it a spicy cajun kick. It probably became such a popular dish in New Orleans because some of the best shrimp are plentiful and caught right off the coast of Louisiana.
Ingredients & Substitutions
- Half and half – I use half and half to get super creamy grits. Substitute for milk.
- Chicken broth – Boiling grits in chicken broth instead of water adds more flavor. Substitute for shrimp stock.
- Kosher salt – This recipe was tested using Diamond Crystal kosher salt. If using another kind of salt, salt to taste.
- Stone ground grits – This recipe uses regular stone ground grits, not instant. See how to make creamy grits for tips on the best tasting grits.
- Smoked gouda – Substitute for cheddar cheese.
- Andouille sausage – Andouille sausage is a spicy cajun pork sausage. Substitute for smoked sausage.
- Love andouille? Try Creamy Cajun Andouille Sausage Pasta.
- Shrimp – I found the 31-40 size is the perfect bite size for this dish. Use your favorite size. Don’t forget to save the shells to make Shrimp Stock.
- Cajun seasoning – A spicy blend of cajun herbs and spices. Use to taste since some can be very salty or spicy, or make your own homemade cajun seasoning blend.
See the recipe card below for the complete list of ingredients and measurements.
How to Make Shrimp and Grits
- Bring chicken broth, half and half, salt, and 1 tablespoon butter up to a simmer. Add grits and stir well. Cover and cook, 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.
- Cook bacon until crispy and remove to paper towels. Sear andouille in the same pan, then set aside with bacon.
- Sear seasoned shrimp until just cooked and no longer translucent, and set aside.
- Sauté onion and pepper until soft, then add in garlic. Sprinkle in flour.
- Whisk in broth, then add tomatoes, thyme, and basil, 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. Taste and adjust seasoning.
- To serve, spoon shrimp and sauce over grits. Top with green onions and enjoy!
Lauren’s Tips
- Save your shrimp shells to make shrimp stock.
- You can always loosen up thickened grits with a splash of water, broth, or milk.
- Different brands of cajun seasoning can be really spicy and/or salty, so start with a little and add more later if you need to.
Equipment Needed
Buy Now → 
Buy Now → 
Buy Now → 
Storage & Make Ahead
- How to store leftovers: Store separately in the refrigerator for up to 3 days.
- How to freeze: I don’t recommend freezing shrimp and grits.
- How 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.
- Make ahead: You can make the grits a day in advance and store in the refrigerator. Be sure to add a splash of broth to loosen them back up when reheating as they will thicken when chilled.
More Shrimp Recipes
See more Seafood Recipes
Cajun Shrimp and Grits
New Orleans shrimp and grits with cajun shrimp and andouille sausage over creamy grits. The perfect addition to your New Orleans inspired brunch menu!
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)
- Cajun 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. (Save shrimp shells to make shrimp stock!). Pat shrimp dry, season to taste* with cajun seasoning, and set aside.
- 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.
- 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.
- 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.
- 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 another kind of salt, salt to taste.
- Substitute smoked gouda for regular gouda or cheddar.
- Substitute andouille sausage for smoked sausage.
- Make your own cajun 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
Calories: 1094kcalCarbohydrates: 52gProtein: 70gFat: 68gSaturated Fat: 38gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.3gCholesterol: 415mgSodium: 2984mgPotassium: 1157mgFiber: 3gSugar: 14gVitamin A: 2725IUVitamin C: 74mgCalcium: 1084mgIron: 3mg
Love this recipe? Pin it for later!Click the pin button above, and follow LaurenFromScratch on Pinterest!
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!
where y’at?
Let’s get social, cher! Come hang out with me and get a little peak into the life of a food blogger.
