Ingredients

3 ½ cups water, plus more as needed

1 cup chicken broth or stock

Kosher salt, to taste

1 cup grits (not instant grits)

2 tablespoons butter

⅓ cup half and half

½ – 1 cup shredded sharp cheddar cheese

¼ teaspoon white pepper

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

Step 1: In a large saucepan, bring the water, chicken broth or stock, and salt to a boil over medium-high heat. Gradually whisk in the grits a little at a time to prevent clumping. Reduce heat to low, cover, and simmer, whisking frequently to prevent lumps, until tender, about 30 minutes. Add a splash of water if grits become too stiff.

Step 2: Remove the grits from heat. Stir in the butter, half and half, ½ cup cheddar cheese, and white pepper until well combined. Add more cheddar if desired for extra cheesiness, and season with additional salt if needed. Keep warm on low heat.

Step 3: Toss the shrimp with Creole Cajun seasoning and white pepper in a large bowl. Set aside to marinate for at least 30 minutes.

Step 4: Melt 2 tablespoons of butter in a large skillet over medium heat. Add shrimp in batches, cooking 1-2 minutes per side until opaque and pink. Remove shrimp to a plate. Repeat with remaining shrimp.

Step 5: In the same skillet, cook andouille sausage until golden and slightly crisp, about 2-3 minutes per side. Transfer to the plate with the shrimp.

Step 6: Add remaining 2 tablespoons of butter to the skillet. Sauté bell pepper, onion, and celery until tender and golden brown, about 4-5 minutes. Stir in garlic and cook until fragrant, about 1 minute.

Step 7: Sprinkle flour over the vegetables and stir for 1 minute to cook out raw taste. Gradually whisk in chicken broth and simmer until thickened, about 1 minute. Stir in heavy cream and cook, stirring, until gravy is smooth and thick, 2-3 minutes.

Step 8: Return shrimp and andouille to the skillet with any juices. Toss to coat in gravy and cook 1-2 minutes to blend flavors. Stir in chopped parsley. Adjust seasoning with additional Creole Cajun seasoning if needed.

Step 9: Spoon warm grits into bowls. Top with shrimp gravy and garnish with extra parsley. Serve immediately and enjoy your creamy Lowcountry shrimp and grits!

Tips & Variations

Use stone-ground grits for the best texture and flavor.

If you prefer a richer gravy, substitute half and half with heavy cream in the grits.

Swap andouille sausage for smoked kielbasa or omit for a lighter version.

Adjust the Creole seasoning to your preferred spice level to control heat.

Make sure to stir grits frequently to prevent lumps and sticking.

FAQs

Can I use instant grits for this recipe?

This recipe calls for stone-ground or regular grits because they provide a creamier texture and better flavor. Instant grits tend to be less flavorful and can become mushy, but if you’re in a pinch, you can use them—just adjust cooking times accordingly.

How do I make this dish dairy-free?

To make a dairy-free version, substitute butter with olive oil or a plant-based alternative and use coconut milk or another non-dairy cream in place of half and half and heavy cream. Be sure to choose a dairy-free cheese or omit it altogether to keep the dish creamy and delicious.