Gulf Coast Shrimp and Grits with Andouille Sausage

Course: Breakfast, Brunch, Main Dish

Cuisine: American, Cajun, Creole, Soul Food

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 790kcal

Author: Jazzmine Woodard

Traditional downhome dish of creamy cheesy grits with jumbo shrimp cooked in a spicy tomato gravy served with smoky, crispy sausage

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Equipment

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

Notes

Preparation

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.

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.

If your grits come out too thick, add a splash more chicken broth and or heavy cream until they reach your desired texture.

Variations

I use white, stone-ground grits, but feel free to use what's available to you, including yellow grits and quick grits.

You can use individual spices or your favorite Creole Cajun spice blend like Zatarain's, etc.

Use either canned diced tomatoes or crushed tomatoes interchangeably in this recipe or cut up baby tomatoes for similar effect.

Storage

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.

To freeze, 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.

Nutrition