New Orleans Shrimp and Grits

Here’s a New Orleans-style Shrimp and Grits recipe, rich with Creole flavors and a creamy, buttery texture. A more authentic version might include using head-on shrimp and making a stock from the shells, but this one is still very good.

New Orleans Shrimp and Grits Recipe

Servings: 4

Ingredients

For the Grits:

• 1 cup stone-ground grits (not instant)
• 4 cups chicken broth (or water)
• ½ cup heavy cream
• ½ cup sharp cheddar cheese, shredded
• 2 tbsp unsalted butter
• Salt & black pepper, to taste

For the Shrimp & Sauce:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp Creole seasoning (like Tony Chachere’s or homemade mix, link below)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• ½ cup andouille sausage, diced
• ½ small onion, finely chopped
• ½ bell pepper, finely chopped
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• ½ tsp cayenne pepper (optional, for extra heat)
• 1 tbsp tomato paste
• ½ cup chicken broth
• ¼ cup heavy cream
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce (Crystal or Tabasco)
• 2 green onions, chopped (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Cook the Grits

1. In a saucepan, bring the chicken broth to a boil.
2. Gradually whisk in the grits and reduce the heat to low. Cover and simmer, stirring occasionally, for about 20-25 minutes, until creamy.
3. Stir in heavy cream, cheese, and butter. Season with salt & black pepper to taste. Keep warm.

Step 2: Prepare the Shrimp & Sauce

1. Season the shrimp with Creole seasoning and let it sit for about 10 minutes.
2. Heat butter & olive oil in a skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until just pink. Remove and set aside.
3. In the same skillet, add andouille sausage and cook for 2-3 minutes until browned.
4. Add onions, bell pepper, and garlic. Sauté for 3 minutes until softened.
5. Stir in paprika, cayenne, and tomato paste. Cook for 1 minute.
6. Pour in chicken broth, scraping the bottom of the pan. Let it reduce slightly, about 2 minutes.
7. Stir in heavy cream, Worcestershire sauce, and hot sauce. Simmer for 2-3 minutes until slightly thickened.
8. Return the shrimp to the pan and toss to coat. Cook for another minute.

Step 3: Serve

1. Spoon the grits into bowls.
2. Top with shrimp and sauce.
3. Garnish with green onions and parsley.
4. Serve hot with extra hot sauce on the side.

This dish pairs well with buttery biscuits, collard greens, or a simple side salad.

Homemade Creole Seasoning