New Orleans Creole Shrimp and Grits

Cajun shrimp and grits in a bowl with green onions.

New Orleans Creole Shrimp and Grits

New Orleans shrimp and grits done the Creole way. Juicy shrimp and andouille sausage in a rich tomato pan sauce, served over the creamiest smoked gouda grits. A popular menu item for brunch and dinner all over the city. Deeply flavorful, surprisingly straightforward, and worth every minute.

Course Breakfast, Brunch, Dinner

Cuisine American, Creole

Keyword grits, new orleans, shrimp

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 1094kcal

Author Lauren LeBlanc

Equipment

Large cast iron skillet
Small pot
cheese grater

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.

Nutrition