New Orleans Shrimp And Grits

These New Orleans shrimp and grits are robust and full of flavors that mimic the liveliness of the Crescent City. We can argue over whether shrimp and grits are a dinner dish or a brunch one, but we won’t argue over how good this recipe is.

This Cajun-inspired shrimp and grits recipe is bolder and spicier than traditional recipes, getting a rich, smoky character from Andouille sausage and Cajun seasoning. The cheese grits are perfectly smooth and velvety, the ideal complement for the saucy shrimp. To finish it off, the bright lemon juice balances the richness of the Andouille and sauce.

Learn how to make New Orleans shrimp and grits. This will be unlike any shrimp and grits you’ve had before—which is precisely the point.

Ingredients for New Orleans Shrimp and Grits

Creamy grits made with Cheddar cheese and heavy cream provides the perfect base for a topping of Cajun seasoned-shrimp with Andouille sausage and a sprinkling of fresh scallions. To make New Orleans shrimp and grits, you’ll need:

For the grits:

• Unsalted butter: Adds a rich, buttery flavor.
• Shallot: For a subtly sweet onion flavor. You can use a regular onion if that’s what you have, but a sweet onion would be better than a stronger red.
• Chicken broth: A savory flavor and liquid base for cooking the grits.
• Whole milk: Works with the broth to tenderize the grits, creating a creamy texture.
• Kosher salt and black pepper: Enhances the overall flavor.
• Quick-cooking grits: Cooks up more quickly than traditional grits, making them the perfect base for weeknight meals.
• White Cheddar cheese: For a cheesy, decadent touch.
• Heavy whipping cream: Adds a rich, creamy texture to the grits.

For the New Orleans shrimp:

• Olive oil: To sauté the shrimp. Feel free to substitute with any preferred cooking oil.
• Jumbo raw shrimp: The star ingredient of the dish. If needed, you can also use other sizes of shrimp, or frozen and thawed shrimp. Adjust the cooking time as needed.
• Kosher salt: Enhances the overall flavor.
• Andouille sausage: Adds a smoky, spicy flavor to the dish.
• Yellow onion, green bell pepper, and celery: A classic “Cajun holy trinity” to build flavor in the dish.
• Roma tomato: For a touch of acidity to brighten the dish.
• Garlic: Adds a savory depth.
• Cajun seasoning: A warm spice blend for a characteristic New Orleans flavor.
• Black pepper: Adds an additional peppery heat.
• Chicken broth: Creates a savory base for the sauce.
• Heavy whipping cream: Gives the sauce a rich, creamy texture.
• Fresh lemon juice: Brightens and adds freshness to the dish to contrast the rich flavors.
• Worcestershire sauce: For an umami-rich flavor profile.
• Scallions: A fresh garnish to add a pop of color and mild oniony flavor to the dish.

How To Make New Orleans Shrimp and Grits

This recipe is unlike any shrimp and grits you’ve had before, and it’s also surprisingly simple to make. Full instructions are below, but here’s a brief recap before you get started:

• Step 1. Prepare the grits: Melt butter in a large saucepan. Add shallot and cook until softened.
• Step 2. Cook until tender: Add broth, milk, salt, and pepper to pan and bring to a boil. Slowly whisk in grits and cook, whisking, until tender.
• Step 3. Add dairy: Remove from heat; whisk in cheese, cream, and remaining butter. Cover and set aside.
• Step 4. Prepare the New Orleans shrimp: Heat oil in a large nonstick skillet. Add shrimp and sprinkle with salt; cook, flipping once, until lightly browned but still undercooked. Transfer to a plate.
• Step 5. Cook sausage and veggies: Reduce heat, and cook sausage until browned. Stir in onion, bell pepper, and celery, and cook, stirring, until tender.
• Step 6. Add tomato and seasonings: Stir in tomato, garlic, Cajun seasoning, and black pepper and cook 1 minute.
• Step 7. Add broth and shrimp: Stir in broth, cream, lemon juice, and Worcestershire. Scrape up browned bits and cook until thickened. Add shrimp back to pan and cook through.
• Step 8. Serve: Serve shrimp over grits, sprinkled with scallions.

New Orleans Shrimp and Grits Variations

This dish is pretty much perfect as is, but to make it work with what you have on hand or change it up to suit your taste preferences, consider these variation ideas:

• Cheese: Substitute the Cheddar cheese with other types as desired, including pepper Jack, Monterey Jack, Gouda, or other creamy cheeses.
• Herbs: Sprinkle chopped parsley, chives, or cilantro over the dish before serving for an herbaceous touch.
• Additions: Add corn for sweetness and texture, or kale, spinach, cherry tomatoes, roasted red peppers, a variety of bell peppers, mushrooms, or okra for nutrients and color.
• Cajun seasoning: You can make your own Cajun seasoning in a pinch, or substitute with Creole seasoning for a slightly different flavor profile.
• Amp up the heat: For a spicier dish, increase the heat with additional hot sauce, diced jalapeños or red pepper flakes.
• Bacon: Top with crumbled bacon for a crispy, salty addition.

Tips for the Best New Orleans Shrimp and Grits

For the most delicious shrimp and grits, keep these tips in mind:

• Use fresh ingredients: Start with fresh, high-quality ingredients, including fresh shrimp if you can get it.
• Creamy grits: Cook the grits until tender, but with a slight bite. They’ll continue to soften as they sit, and should have a velvety texture when served.
• Season generously: This dish is meant to be well-seasoned. Don’t be shy about adding additional seasoning to taste, if desired.
• Don’t overcook the shrimp: Make sure to undercook the shrimp so they can finish in the pan sauce. Overcooked shrimp will have a rubbery texture.
• Scrape the bottom of the pan: All those browned bits add fantastic flavor.
• Serve immediately: Serve this dish hot, right after cooking, for the best flavor and texture.
• Enjoy with friends and family: Double or triple the recipe for a delicious meal that will bring everyone together.

Can I Make New Orleans Shrimp and Grits Ahead?

While the shrimp portion of this dish is best cooked right before serving, the grits can be made in advance to lighten up the process. Prepare and store the grits in an airtight container for up to two days, reheating on the stovetop over low heat until hot throughout, and adding a splash of milk or water to adjust the consistency, if needed.

Store leftovers of the shrimp and grits in an airtight container in the refrigerator for up to four days or freeze up to three months. Thaw overnight in the refrigerator if frozen. Reheat on the stovetop until hot throughout before serving.

What To Serve with New Orleans Shrimp and Grits

Whether you serve shrimp and grits for brunch or dinner, it pairs well with a variety of sides to complement the savory flavors. Serve with garlic bread, grilled or steamed vegetables, blackened corn, or crusty bread for sopping up every last bite. To enhance its Southern flair, pair with classic sides like collard greens, fried okra, biscuits, or hushpuppies.