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Lowcountry Shrimp and Grits Recipe

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4.3 from 44 reviews

A classic Southern comfort dish featuring creamy, cheesy grits topped with a flavorful shrimp and andouille sausage mixture simmered in a savory Creole-spiced gravy.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Cheese Grits

  • 1 cup grits
  • 4 cups water
  • 1 tsp salt
  • 2 Tbsp butter
  • 1 cup shredded cheddar cheese

Shrimp Mixture

  • 4 Tbsp butter, divided
  • 1 lb shrimp, peeled and deveined
  • 1 Tbsp Creole seasoning, divided
  • 6 oz andouille sausage, sliced
  • ½ small onion, diced
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • 2 stalks celery, diced
  • 4 garlic cloves, finely chopped
  • 2 Tbsp flour
  • 1 cup chicken broth
  • 2 Tbsp heavy cream
  • Salt to taste
  • Pepper to taste

Instructions

  1. Prepare Cheese Grits: Bring 4 cups of water to a boil over high heat. Add 1 tsp salt to the water, then slowly stir in 1 cup grits. Reduce heat to medium-low and simmer until cooked through, stirring frequently to prevent lumps. Depending on the grits type, cooking time ranges from 5 minutes for quick grits to 15–20 minutes for slow-cooking varieties. Once cooked, remove from heat and stir in 1 cup shredded cheddar cheese and 2 Tbsp butter. If the grits thicken excessively while preparing the shrimp mixture, add a splash of water to loosen the texture.
  2. Season Shrimp: Season 1 lb peeled and deveined shrimp with salt, pepper, and 1 tsp of the Creole seasoning. Set aside to marinate briefly.
  3. Cook Shrimp: Heat 2 Tbsp butter in a skillet over medium-high heat. Add the seasoned shrimp and cook for about 2 minutes on each side until they turn pink and opaque. Remove shrimp from the skillet and set aside on a plate.
  4. Cook Andouille Sausage: In the same skillet, add the sliced 6 oz andouille sausage and cook until browned evenly on both sides. Remove sausage and place alongside the shrimp.
  5. Sauté Vegetables: Add the remaining 2 Tbsp butter to the skillet. Sauté ½ diced small onion, ½ diced red bell pepper, ½ diced green bell pepper, and 2 stalks diced celery over medium heat until softened and fragrant.
  6. Create Roux and Add Flavor: Stir in 4 finely chopped garlic cloves, 2 Tbsp flour, and the remaining Creole seasoning. Mix well to combine, cooking for a minute to incorporate the flour and seasonings evenly.
  7. Make Sauce: Gradually pour in 1 cup chicken broth while continuously stirring to prevent lumps. Bring the mixture to a low boil, then reduce heat and simmer for 10 to 15 minutes until the sauce thickens and flavors meld.
  8. Finish and Combine: Taste the gravy and adjust with additional salt and pepper if needed. Stir the cooked shrimp and sausage back into the skillet with the sauce. Add 2 Tbsp heavy cream and cook everything together for 1 to 2 minutes over low heat to warm through and blend flavors.
  9. Serve: Spoon the rich shrimp and andouille sausage mixture generously over the prepared cheese grits and serve immediately while hot.

Notes

  • Use stone-ground grits for the best texture and flavor.
  • If grits thicken too much while cooking the shrimp mixture, add a little hot water or broth to loosen them.
  • Andouille sausage adds a smoky, spicy note but can be substituted with smoked sausage if unavailable.
  • Adjust Creole seasoning to taste if you prefer less heat or less salt.
  • This recipe can be doubled for larger servings.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southern American

Find it online: https://allyumcooks.com/lowcountry-shrimp-and-grits-recipe/