Ultimate Southern Shrimp and Grits with Andouille Sausage
Embark on a culinary journey to the heart of the American South with this incredibly rich and deeply satisfying recipe for Southern Shrimp and Grits. Far from a simple breakfast staple, this dish transforms creamy, cheesy grits into a luxurious canvas for succulent shrimp and smoky, spicy Andouille sausage. It’s a testament to comfort food at its finest, offering a symphony of flavors that evoke the vibrant culinary traditions of New Orleans and the wider Lowcountry region. This is our most requested recipe for a reason, promising an indulgent experience that tantalizes the taste buds with every bite.
Why This Version of Shrimp and Grits Reigns Supreme
While classic shrimp and grits are undoubtedly delicious, our recipe elevates the experience to an extraordinary level by introducing the bold, smoky, and spicy notes of Andouille sausage. This addition doesn’t just complement the shrimp; it creates a complex flavor profile that transports you straight to the bustling kitchens and charming eateries of New Orleans. The heat from a touch of cayenne, combined with the unparalleled creaminess of cheese-smothered grits, makes this dish an unforgettable culinary event.
One of the distinguishing features of truly exceptional shrimp and grits lies in the stock. While you can certainly opt for chicken or vegetable stock and still achieve a very pleasant result, we passionately advocate for making your own shrimp stock. Simmering reserved shrimp shells infuses the dish with a subtly nuanced, delicate sweetness and a faint, alluring whisper of the sea that cannot be replicated. Trust us when we say this extra step is profoundly worth the effort for a depth of flavor that sets this recipe apart.
The Culinary Heritage of Shrimp and Grits
Shrimp and grits hold a cherished place in Southern culinary history, originating as a humble breakfast for fishermen in the Lowcountry of South Carolina. Over time, this simple combination evolved, moving from the breakfast table to become a beloved entrée, celebrated for its versatility and comforting appeal. Different regions and cooks have developed their own unique interpretations, adding a variety of spices, vegetables, and proteins. Our recipe pays homage to this rich tradition while infusing it with an indulgent twist that makes it perfect for a special occasion or a comforting weeknight meal.
The foundation of this dish—grits—are made from dried, ground corn. Stone-ground grits, in particular, offer a superior texture and richer corn flavor compared to instant or quick-cooking varieties. They require a longer cooking time and more attention, but the payoff is a wonderfully creamy, hearty base that absorbs the flavors of the shrimp and sausage sauce beautifully.
Southern Shrimp and Grits
By David Leite
Mains
Southern
4
servings
1090
kcal
10 minutes
1 hour 15 minutes
1 hour 25 minutes
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons (1 oz) unsalted butter
- 3 pounds large preferably head-on, 21 to 25 count shrimp, peeled and deveined (shells reserved for stock, if making)
- 1 tablespoon paprika
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 6 ounces andouille or other smoked sausage, cut into small dice (about 1 cup)
- 1 cup onion, cut into small dice
- 1 tablespoon minced garlic
- 2 tablespoons minced shallots
- 1 tablespoon minced scallions (white and green parts)
- 2 cups chopped vine-ripened tomatoes
- 1 cup shrimp stock (homemade is recommended), homemade chicken stock, canned chicken broth, or vegetable stock
- 1/3 cup sour cream
- 2 tablespoons minced scallion greens (for garnish)
- Chopped fresh parsley (for garnish)
- Creamy Stone Ground Grits (prepared separately)
Instructions
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1. In a large sauté pan over medium-high heat, warm the olive oil. Add 1 tablespoon of the butter to the pan and allow it to melt.
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2. While the butter melts, season the peeled and deveined shrimp generously with the paprika, salt, and cayenne pepper. Carefully add the seasoned shrimp to the hot skillet and sear for approximately 1 1/2 minutes per side until they turn pink and slightly opaque. Transfer the cooked shrimp to a clean plate and set aside.
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3. Return the pan to the heat and add the remaining 1 tablespoon of butter, allowing it to melt. Add the diced Andouille sausage to the pan and cook, stirring frequently, until much of its fat has rendered and the sausage pieces are crisp and beautifully browned, about 3 minutes. Stir in the diced onion and sauté for 2 minutes, continuing to stir often, until it begins to soften. Add the minced garlic, shallots, and the white and green parts of the scallions, cooking for just 1 minute until fragrant. Next, add the chopped vine-ripened tomatoes and cook for another minute. Increase the heat to high and pour in the shrimp stock (or your chosen alternative). Simmer, stirring occasionally, until most of the liquid has reduced and evaporated, which should take approximately 5 minutes. Finally, add the sour cream to the pan and stir well to combine, creating a rich sauce. Gently return the seared shrimp to the pan, folding them into the sauce just until they are heated through, about 3 minutes. Be careful not to overcook the shrimp.
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4. To serve, spoon generous portions of the creamy, prepared Stone Ground Grits into bowls. Top each serving with the luscious shrimp and sausage sauce. Garnish with the remaining minced scallion greens and fresh chopped parsley for a burst of color and freshness. Serve hot immediately for the best experience.
Adapted From
Farm to Fork
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Nutrition Facts
Serving:
1 serving
Calories:
1090 kcal
Carbohydrates:
47 g
Protein:
97 g
Fat:
58 g
Saturated Fat:
29 g
Monounsaturated Fat:
11 g
Trans Fat:
1 g
Cholesterol:
673 mg
Sodium:
2946 mg
Fiber:
3 g
Sugar:
14 g
Nutrition information is automatically calculated and should be used as an approximation.
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Insights from Our Recipe Testers
Our team of dedicated recipe testers put this Southern Shrimp and Grits recipe through its paces, offering invaluable feedback and insights. Their experiences highlight not only the dish’s undeniable appeal but also provide practical tips for home cooks.
Recipe Testers’ Reviews
Sofia Reino
Sofia found this recipe, though more time-consuming than others, to be truly worth the effort. She praised the amazing blend of flavors and textures—sweetness, saltiness, and spiciness—that came together in a gorgeous, hearty meal. The vibrant colors also made it perfect for entertaining, creating a dish that just “worked so very well together.”
Beth Price
Beth highlighted the nicely spiced nature of this version and strongly recommended using Andouille sausage for its distinct flavor over other smoked varieties. She also suggested adding a bit of Cheddar cheese to the grits for “extra oomph,” enhancing the creamy base.
Tracey G.
Tracey described the recipe as “terrific,” noting how the flavors and textures perfectly complemented and contrasted. The richness of the shrimp and cream was balanced by the spiciness and the slight crunch of the onions, making it a “delicious dish” she would add to her regular dinner rotation.
Cindi Kruth
Cindi’s family loved the dish, praising its full flavor and perfect heat. She found the shrimp and cheesy grits to be a “delightful way” to enjoy a meal that was both “sexy and a lot homey.” While the recipe states 4 servings, Cindi noted it easily fed 8. She also found her grits cooked much faster than indicated (about 45 minutes) and emphasized the value of homemade shrimp stock for a “deep rich shrimp taste.” She considered serving the sour cream separately next time, though it didn’t curdle for her, to prevent any potential issues.
Leanne Abe
Leanne raved about the dish, describing it as “delicious!” Although she didn’t make shrimp stock, she used 3 pounds of shrimp which generously served four with leftovers. She suggested making the grits first, as they take an hour to become soft and thick, and then starting the shrimp part when the grits are nearly done, as the shrimp cooks quickly. She found the sour cream surprisingly effective in tempering the spices, salt, and sausage flavors, and vowed to add it to her weeknight rotation.
Melissa Maedgen
Melissa provided a historical context, explaining that traditional shrimp and grits were minimal. She initially had skepticism about the non-traditional ingredients like tomatoes, cayenne, andouille, and sour cream, fearing they might overwhelm the shrimp. However, she found the answer to be a “resounding no,” stating that all ingredients came together in a “flavorful, yet balanced combination that still lets the shrimp shine through.” She emphasized the importance of using genuine stone-ground grits (suggesting brands like Anson Mills, Carolina Plantation, or Booneville Mill) and praised the recipe’s method for cooking them, despite the longer cooking time. She also highlighted the superior quality of the homemade shrimp stock recipe.
Joel Jenkins
Joel echoed the sentiment that this is a time-consuming recipe due to the grits, but “well worth the time and effort.” He found the grits’ flavor and smoothness developed as they thickened, and the addition of butter and cheese transformed them from a breakfast cereal to a savory complement. He described the dish as “rich and full of layers of flavor,” and noted that friends devoured the leftovers. A practical tip from Joel: consider draining excess oil from the Andouille sausage before adding the sour cream for an even better sauce.
Angie Hsing
Angie found the dish “delicious” and praised her homemade shrimp stock for significantly enhancing the seafood flavor. She noted it was a very filling meal, with a half portion serving about four people. The cayenne and paprika provided an excellent “kick” that elevated the traditional dish. Unable to find stone-ground grits, she used regular grits, which cooked in about 20 minutes, and felt the dish was perfect as is.
Frequently Asked Questions About Southern Shrimp and Grits
What are grits?
Grits are a traditional Southern dish made from dried, ground corn. They are typically boiled with water, milk, or broth until they reach a porridge-like consistency. Stone-ground grits, used in this recipe, are less processed and offer a more robust flavor and texture compared to instant or quick-cooking varieties.
Is homemade shrimp stock really necessary?
While you can use chicken or vegetable stock, homemade shrimp stock made from the reserved shrimp shells provides a unique depth of flavor, adding a subtle sweetness and a distinct “taste of the sea” that truly elevates the dish. It’s a small extra step that makes a significant difference.
Can I use a different type of sausage?
Andouille sausage is highly recommended for its smoky and spicy flavor, which is characteristic of traditional New Orleans cuisine. However, if Andouille is unavailable, a good quality smoked sausage can be used as a substitute, though the flavor profile will be slightly different.
How do I make creamy grits?
The key to creamy grits is patient cooking. Stone-ground grits require longer simmering times and frequent stirring to prevent sticking and ensure a smooth, creamy texture. Adding butter and cheese at the end also contributes to their luscious consistency.
What can I serve with Shrimp and Grits?
This dish is quite hearty on its own, but it pairs wonderfully with a simple side salad dressed with a light vinaigrette, or some crusty French bread to soak up every last drop of the delicious sauce.
Conclusion
Southern Shrimp and Grits with Andouille Sausage is more than just a recipe; it’s an experience. It’s a dish that embodies the warmth, richness, and bold flavors of Southern hospitality. With its tender shrimp, spicy sausage, and creamy, cheesy grits, it promises to be a memorable meal that you’ll want to return to again and again. Whether you’re a seasoned cook or looking to explore new culinary horizons, this recipe offers a rewarding journey into classic comfort food perfected.