Description
Cajun Shrimp and Grits is a classic southern comfort food featuring creamy, cheesy grits topped with spiced shrimp cooked in a rich, smoky cream sauce with spicy smoked sausage and sautéed bell peppers and onions.
Ingredients
Scale
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons blackened seasoning (homemade or store-bought)
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/2 pound spicy pork smoked sausage (such as andouille)
- 1/2 red bell pepper (seeded and chopped)
- 1/2 green bell pepper (seeded and chopped)
- 1 small yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 1/2 cups low-sodium chicken stock
- 1/2 cup heavy cream
- 2 tablespoons Worcestershire sauce
- Salt (to taste)
- Cracked black pepper (to taste)
- 2 1/2 cups water
- 2 cups half and half (or 1 cup milk and 1 cup heavy cream)
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 – 1/2 teaspoon cayenne pepper
- 1 cup old-fashioned corn grits
- 8 ounces smoked Gouda cheese (freshly grated)
- 6 tablespoons unsalted butter
- Cracked black pepper (to taste)
Instructions
- In a medium saucepan, combine water, half and half, salt, garlic powder, onion powder, and cayenne pepper. Bring to a boil over medium-high heat. Slowly pour in the grits while stirring constantly with a wooden spoon to prevent lumps.
- Reduce heat to medium-low, cover the pot, and cook the grits for 25 to 30 minutes, stirring occasionally until thick and creamy.
- Meanwhile, toss the peeled and deveined shrimp with 1 tablespoon of blackened seasoning in a small bowl and set aside.
- Heat olive oil and butter in a 10-inch cast iron or heavy skillet over medium-high heat. Add the smoked sausage and cook for 3 to 5 minutes until browned. Add chopped bell peppers and onion and cook another 3 to 4 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
- Season the cooked vegetables with the remaining 1 tablespoon of blackened seasoning. Pour in chicken stock, scraping up any browned bits from the pan. Add heavy cream and Worcestershire sauce. Simmer the sauce for 3 to 4 minutes until slightly thickened.
- Add the seasoned shrimp to the skillet and cook 5 to 7 minutes until the shrimp turn opaque and the sauce reduces slightly. Avoid overcooking the shrimp. Season with salt and cracked black pepper to taste. Remove from heat.
- Once grits are creamy and thick, remove from heat and stir in smoked Gouda cheese and butter. Season with additional salt and cracked black pepper to taste.
- Spoon creamy grits into bowls and top with shrimp and sauce. Garnish with fresh chopped green onions and parsley if desired. Serve immediately and enjoy this comforting Southern classic.
Notes
- Adjust seasoning based on your taste.
- Garnish with green onions and parsley for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 627
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 50.1 g
- Saturated Fat: 25 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15.2 g
- Fiber: 1 g
- Protein: 29.9 g
- Cholesterol: 300 mg