📝 About This Recipe
This quintessential Southern comfort dish brings the soul of the Carolina coast straight to your dinner table in one magnificent skillet. Succulent jumbo shrimp are seared with smoky andouille sausage and aromatic holy trinity vegetables, all swimming in a rich, savory gravy. Nestled atop a bed of velvety, cheese-infused stone-ground grits, this one-pot masterpiece offers a perfect balance of smoky, spicy, and creamy flavors.
🥗 Ingredients
The Creamy Grits
- 1 cup Stone-ground white or yellow grits (not instant or quick-cooking)
- 2 cups Chicken stock (low sodium)
- 2 cups Whole milk (or heavy cream for extra richness)
- 4 tablespoons Unsalted butter (divided)
- 1 cup Sharp white cheddar cheese (freshly shredded)
The Shrimp and Aromatics
- 1.5 pounds Jumbo shrimp (peeled, deveined, tails on or off)
- 6 ounces Andouille sausage (sliced into 1/4 inch rounds)
- 1 tablespoon Cajun or Creole seasoning (low sodium preferred)
- 1 small Yellow onion (finely diced)
- 1/2 large Green bell pepper (diced)
- 3 cloves Garlic (minced)
The Gravy and Garnish
- 2 tablespoons All-purpose flour (to thicken the sauce)
- 1/2 cup Chicken stock (for the gravy)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Worcestershire sauce
- 3 stalks Green onions (thinly sliced)
- 2 tablespoons Fresh parsley (chopped)
👨🍳 Instructions
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1
In a large heavy-bottomed saucepan, bring the 2 cups of chicken stock and 2 cups of milk to a gentle boil over medium-high heat.
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2
Slowly whisk in the grits and a pinch of salt. Reduce heat to low, cover, and simmer, whisking occasionally to prevent sticking. Cook for 30-40 minutes until creamy and tender.
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3
While grits cook, pat the shrimp dry with paper towels and toss them in a bowl with the Cajun seasoning until evenly coated.
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4
Heat 1 tablespoon of butter in a large cast-iron skillet over medium-high heat. Add the sliced andouille sausage and sear until browned and crisp on both sides (about 4 minutes).
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5
Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
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6
In the same skillet, add the shrimp in a single layer. Sear for 1-2 minutes per side until pink and just opaque. Remove shrimp and set aside with the sausage.
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7
Add another tablespoon of butter to the skillet. Sauté the onion and bell pepper for 3-5 minutes until softened and the onion is translucent.
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8
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a light roux.
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9
Slowly pour in the 1/2 cup of chicken stock, Worcestershire sauce, and lemon juice while stirring. Simmer for 2-3 minutes until the sauce thickens into a glossy gravy.
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10
Return the cooked sausage and shrimp to the skillet. Toss gently to coat in the gravy and heat through for 1 minute.
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11
Finish the grits: Stir in the remaining 2 tablespoons of butter and the shredded cheddar cheese until completely melted and smooth.
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12
To serve, spoon a generous portion of cheesy grits into shallow bowls and top with the shrimp and sausage mixture. Pour extra gravy from the pan over the top.
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13
Garnish with sliced green onions and fresh parsley. Serve immediately while piping hot.
💡 Chef's Tips
Always use stone-ground grits for the best texture; instant grits lack the necessary 'bite' and depth of flavor. If your grits get too thick while waiting for the shrimp, whisk in a splash of warm milk or stock to loosen them up. Don't overcook the shrimp—they should be 'C' shaped for perfectly cooked, or 'O' shaped if they are overdone and rubbery. For a deeper flavor, use a mix of butter and bacon fat to sauté your vegetables. If you like extra heat, add a few dashes of your favorite vinegar-based hot sauce to the gravy at the very end.
🍽️ Serving Suggestions
A crisp, cold glass of Sweet Tea or a dry Rosé balances the spiciness perfectly. Serve with a side of buttery, skillet-baked cornbread to soak up every drop of the gravy. A simple side of braised collard greens or a bright vinegar-based coleslaw adds a necessary acidic crunch. For a lighter pairing, a simple green salad with a lemon vinaigrette works beautifully.