My shrimp and grits with andouille sausage recipe is an ode to the Gulf Coast, aka the Third Coast, where I was born and raised. Plump, juicy shrimp cooked in a spicy and savory broth served over creamy cheesy grits is a family favorite we like to enjoy for breakfast, lunch or dinner.
And if you enjoy this recipe, you'll love my seafood cornbread dressing with shrimp, lobster, and crab, too!
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❤️ Why You'll Love this Recipe
Easy to Make - Don't be intimidated by the popularity of Southern-style shrimp and grits. It's surprisingly simple, and my pro tips below will help you get the best results on your first try!
Full of Flavor - We're adding flavor in every step of this five-star shrimp and grits recipe so each bite will be a party in your mouth. The grits are honestly the best I've ever eaten and I can damn near guarantee you'll love them. And the shrimp cooks up in an aromatic sauce with Creole Cajun spices so it's lip-smacking good. Dare I say this is better than Pappadeaux?
Living in Houston, Texas, I have my pick of amazing Soul Food, Southern classics, and Cajun cuisine in our restaurant scene, but I enjoy making my favorites even better at home, like fluffy buttermilk biscuits, the best black eyed peas, bourbon sweet potato pie, and chicken and sausage gumbo with okra!
What You'll Need for this Recipe
Jumbo Gulf Shrimp is large shrimp from the Gulf of Mexico and is perfect for that restaurant-style shrimp and grits without a reservation. Gulf shrimp vs. jumbo shrimp: If gulf shrimp isn't available in your area, look for jumbo shrimp, XL shrimp, or whichever kind of large shrimp you like.
Andouille Sausage is also specific to the Texas, Louisiana, Alabama area but can be found in other places. As an alternative, you can use any coarse-ground smoked sausage, Kielbasa, or Italian sausage.
Sharp Cheddar Cheese adds tangy, nutty flavor to the grits. I use white cheddar, but you can use yellow--either way, I recommend using a block of cheese and shredding it yourself so that it melts well into the grits. Pre-shredded cheese from the grocery store has extra ingredients that just make it melt weirdly and can keep your grits from coming out smooth.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Grits - I use white, stone-ground grits, but feel free to use what's available to you, including yellow grits and quick grits.
Spices - Use individual spices or your favorite Creole Cajun spice blend like Zatarain's, etc.
Tomatoes - You can use canned diced tomatoes or crushed tomatoes interchangeably in this recipe or cut up baby tomatoes for a similar effect.
How to Make the Best Old Fashioned Shrimp & Grits
- Step 1: Prep the cheese, sausage, bell pepper, onions, garlic, and shrimp.
- Step 2: Make the grits: Bring chicken broth to a boil and stir in the grits to cook them through. Stir in butter, cream, and cheese until grits are smooth and creamy.
Pro Tip #1
I find it easiest to mix the grits into the boiling broth with a wire whisk then stir in the cheese, cream, and butter with a kitchen spoon.
Pro Tip #2
If your grits come out too thick, add a splash more chicken broth and or heavy cream until they reach your desired texture.
- Step 3: Brown the andouille sausage pieces.
- Step 4: Cook the onion, pepper, garlic, and spices in the fat rendered from the sausage.
Pro Tip #3
Cooking down the onion, pepper, and garlic in fat with the spices helps to deepen and infuse the flavor of all these elements throughout the finished dish. This process is called "blooming" the spices.
- Step 5: Add tomatoes, broth, and shrimp and cook shrimp through then remove from heat.
- Step 6: Assemble and serve!
Frequently Asked Questions
Yes, you can make shrimp and grits up to three days in advance as long as they are stored properly. Keep in mind that the shrimp will continue to cook as it is reheated, which will make them tougher and rubbery.
Store the grits in an airtight container and refrigerate. Do the same with the shrimp, sausage, and sauce in another container. Each element will keep in the fridge for up to four days.
Yes, you can freeze shrimp and grits! Store the shrimp, sauce, and sausage separately from the grits--each in an airtight, freezer-safe container--and place in the freezer. They will keep for up to two months, however, you'll likely need to add more liquid to the grits once thawed to get that creamy texture back.
How to Serve
This New Orleans shrimp and grits recipe is best piping hot with a side of hot sauce. We like to spread out a bed of grits in the bowl, then add a little of the sauce with peppers and onions over that, followed by shrimp, sausage, and another lil drizzle of the pan sauce. Finish with a sprinkle of sliced green onions!
Southern shrimp and grits is a brunch fave from Atlanta to NYC, but we eat it any time of day here in the South. Serve them up for Easter holiday brunch or Soul Food Sunday dinner menu!
More Favorite Shrimp Recipes
Looking for other recipes like this? Try these:
I hope you'll enjoy this Black southern shrimp and grits recipe soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Gulf Coast Shrimp and Grits with Andouille Sausage
Equipment
- 1 knife
- 1 garlic press optional
- 1 whisk optional
- 1 kitchen tongs optional
Ingredients
For the Best Grits Ever
- 1 cup grits
- 3 cups chicken broth or stock
- ½ cup heavy whipping cream
- ¼ cup unsalted butter
- 1 cup sharp cheddar cheese
- sea salt to taste
- black pepper to taste
For the Shrimp and Gravy
- 1 pound jumbo Gulf shrimp peeled and deveined with tails on
- 8 ounces Andouille sausage
- ½ green bell pepper
- ¼ sweet yellow onion
- 4 cloves garlic
- ½ cup diced tomatoes or crushed tomatoes
- ½ cup chicken broth or stock
- ½ lemon
- 2 bouillon cubes crushed, or two teaspoons bouillon powder
- 1 tablespoon brown sugar or sweetener of your choice
- 1 tablespoon smoked paprika
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper
For Serving
- 1 green onion
- hot sauce to taste
Instructions
- Prep the Ingredients: Peel and devein shrimp, if needed. Season with a pinch of salt and pepper and set aside. Dice the sausage, bell pepper, and onion, slice the green onion, and mince the garlic. Shred or grate the cheese.1 pound jumbo Gulf shrimp, 8 ounces Andouille sausage, ½ green bell pepper, ¼ sweet yellow onion, 4 cloves garlic, 1 green onion, 1 cup sharp cheddar cheese
- Make the Grits: Bring chicken broth to a boil in small saucepan, then whisk in the grits until dissolved and smooth. Reduce heat to low and simmer for five minutes or until grits are tender and have absorbed all the liquid. Remove pan from heat and stir in shredded cheese, heavy cream, and butter then season to taste with sea salt and pepper. Cover pot and set aside.1 cup grits, 3 cups chicken broth, ½ cup heavy whipping cream, ¼ cup unsalted butter, sea salt, black pepper
- Cook the Sausage and Build the Gravy: Add sausage to skillet and cook until browned (about 6 minutes) then remove from skillet and tent with aluminum foil to keep warm. Add onion, bell pepper, crushed bouillon, brown sugar, smoked paprika, sea salt, black pepper, white pepper, garlic powder, onion powder, cayenne pepper, thyme, oregano, basil, and crushed red pepper to skillet and stir to coat everything in the rendered fat from the sausage. (If needed, add a tablespoon or two of cooking oil.) Cook until onion is fragrant and translucent (about six minutes), then add garlic and cook one more minute.2 bouillon cubes, 1 tablespoon brown sugar, 1 tablespoon smoked paprika, 1 teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon white pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cayenne pepper, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon dried basil, ¼ teaspoon crushed red pepper
- Cook the Shrimp: Stir tomatoes, broth, and lemon juice into skillet. Once the liquid is bubbling, add shrimp to pan and cook for two minutes on each side. Remove from heat.½ cup diced tomatoes, ½ cup chicken broth, ½ lemon
- Assemble the dish: Spoon grits into bowl then top with shrimp and gravy. Sprinkle sausage over top, garnish with green onion, and serve with hot sauce.hot sauce
Kaitlyn E Winter says
I have never commented on a recipe before, but this one deserves it!! I think I'm a relatively decent home cook, but Southern food, which I adore, has always felt out of my skill set... but the way this recipe was written took the fear away! I followed it mostly to a T, and my partner and I LOVED it! Thank you, Jazz! This was incredible 😋
Jazzmine Woodard says
Thanks so much for taking the time to share your feedback, Kaitlyn! I'm thrilled to hear this shrimp and grits recipe worked out for you and your partner.
Ollie says
I’m so excited to try this and lots of your other recipes! Looks so delicious!!
Jazzmine Woodard says
Thanks, Ollie. I hope you enjoy it--let me know if you have any questions along the way!
Elaine says
Delicious, thanks for sharing!!!
Jazzmine Woodard says
You're so welcome, Elaine!