I made these Southern Shrimp And Grits with slow-simmered cheese grits, plump shrimp and smoky andouille folded into a rich, savory gravy that showcases Lowcountry flavor for breakfast, lunch, or dinner.

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I always thought Lowcountry food was predictable until I spooned my first bowl of Creamy Lowcountry Shrimp And Grits. The stone ground grits are insanely silky, and that smoky kick from andouille sausage makes every bite want another.

I wanted a plate that surprises you, makes you pause and actually notice the little things, so I kept tweaking till it felt right. I call it Shrimp And Grits Recipe With Sausage because the sausage flips the whole thing into something louder and more interesting.

Serve it fancy or sloppy, you’ll still be wondering what made it so addictive.

Ingredients

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Stone ground grits: Hearty carbs and some fiber, creamy base that soaks up flavors, simple comfort
Shrimp: Lean protein, low calorie, adds briny sweet flavor, cooks fast so watch it
Andouille sausage: Smoky spicy pork, lots of fat and sodium, gives bold Creole flavor
Bacon: Crunchy smoky salt, adds richness and crisp texture, high in fat though
Sharp cheddar: Sharp, melty cheese brings savory tang and protein, boosts creaminess
Butter and cream: Butter and cream make it silky, lots of saturated fat so use little
Onion and garlic: Sweet aromatic veggies, provide depth and balance to rich seafood flavors
Lemon and parsley: Bright lemon juice and parsley cut richness, add freshness and color

Ingredient Quantities

1 cup stone ground grits

4 cups water

1 cup whole milk or half and half

3 tablespoons unsalted butter, divided

1 to 1 1/2 cups shredded sharp cheddar cheese

1 teaspoon salt, plus more to taste

1/4 teaspoon cayenne pepper (optional, for heat)

1 pound large shrimp, peeled and deveined (about 16 to 20)

8 ounces andouille sausage, sliced

4 slices bacon, chopped

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 1/2 cups low sodium chicken stock

1/2 cup heavy cream

1 to 2 tablespoons all purpose flour (for thickening)

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce (or to taste)

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh parsley

2 green onions, sliced

1/2 teaspoon freshly ground black pepper

How to Make this

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1. Bring 4 cups water, 1 cup whole milk (or half and half), 1 teaspoon salt and 1 tablespoon butter to a simmer in a medium pot; slowly whisk in 1 cup stone ground grits, lower heat to very low and cook, stirring often, until thick and creamy about 20 to 30 minutes — keep it at a gentle simmer so it doesnt scorch.

2. When grits are nearly done stir in 1 to 1 1/2 cups shredded sharp cheddar and 1 more tablespoon butter until melted and smooth; taste and add 1/4 teaspoon cayenne if you want heat, then keep warm on the lowest setting.

3. While grits cook, heat a large skillet over medium heat and cook 4 chopped bacon slices until crisp; remove bacon with a slotted spoon to a paper towel and reserve about 1 to 2 tablespoons of the bacon fat in the pan.

4. Add 8 ounces sliced andouille to the pan and brown both sides about 3 minutes, remove and set with the bacon. If pan gets dry add a teaspoon of butter.

5. In the same pan add 1 small finely chopped yellow onion and cook in the bacon fat until translucent about 3 to 4 minutes, then add 3 minced garlic cloves and cook 30 seconds until fragrant.

6. Sprinkle in 1 to 2 tablespoons all purpose flour and stir to coat the onion/garlic for about 1 minute, then slowly whisk in 1 1/2 cups low sodium chicken stock and 1/2 cup heavy cream until smooth.

7. Add back the browned andouille and crumbled bacon, then stir in 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce (or to taste), 1/2 teaspoon freshly ground black pepper and simmer until the gravy thickens, about 3 to 5 minutes; if too thick add a splash more stock.

8. Add 1 pound peeled and deveined large shrimp to the simmering gravy and cook just until pink and opaque about 2 to 3 minutes; finish with 1 tablespoon fresh lemon juice and adjust salt and heat.

9. Spoon cheesy grits into bowls, ladle shrimp, andouille and bacon gravy over top, sprinkle with 2 tablespoons chopped fresh parsley and 2 sliced green onions. Serve hot and enjoy.

Equipment Needed

1. Medium pot (4 to 5 qt) for simmering the grits
2. Whisk for slowly adding grits and smoothing lumps
3. Wooden spoon or silicone spatula for stirring so it wont scorch
4. Measuring cups and spoons
5. Large skillet (cast iron or heavy) for bacon, sausage and gravy
6. Slotted spoon and tongs to lift bacon, sausage and shrimp
7. Chef’s knife and cutting board for chopping onion, parsley and slicing sausage
8. Box grater for the cheddar and a ladle for serving

FAQ

Q: Can I use quick or instant grits instead of stone ground? A: Yes you can, but stone ground gives the creamiest, nuttier texture. Quick or instant will cook faster and can get gluey if overcooked. If you use quick, reduce simmer time and add the milk near the end so it stays creamy, not stodgy.

Q: My grits turned grainy, how do I fix that? A: Stir often while simmering, cook low and slow, and finish with the butter and cheese off the heat. Let them sit covered 5 minutes so they absorb liquid. If theyre still dry, stir in a splash of milk or cream until smooth.

Q: Can I swap the shrimp or make this vegetarian? A: Sure. Shrimp can be swapped for scallops, chicken, or firm tofu. To make it vegetarian omit bacon and sausage and use smoked paprika, liquid smoke or smoked mushrooms for depth and use vegetable stock instead of chicken stock.

Q: The sauce is too thin, how do I thicken it? A: Make a quick slurry with 1 tsp cornstarch and cold water and whisk into the simmering sauce till it thickens, or mix 1 tbsp flour with 1 tbsp butter (knead it) and whisk that in, simmer a few minutes. Reduce the stock by simmering if you prefer to avoid thickeners.

Q: Can I make this ahead and how do I reheat it? A: Yes make components ahead. Store grits and shrimp mixture separately. Reheat grits gently with a splash of milk or cream, stirring till loose. Warm the shrimp sauce over low heat so shrimp dont get rubbery, then serve together.

Q: Is this freezable and how long will it keep? A: Grits can be frozen but texture changes; shrimp gets rubbery after freezing. Better to freeze the sauce (without shrimp) up to 2 months, thaw overnight and add fresh or reheated cooked shrimp just before serving. Refrigerator storage for assembled dish is 3 to 4 days.

Creamy Lowcountry Shrimp And Grits Recipe Substitutions and Variations

Stone ground grits: Swap with polenta or quick polenta. Same corn flavor but polenta cooks faster and can be a bit grainier, so add a splash more milk or butter for extra creaminess.
Whole milk or half and half: Use evaporated milk for richness, or mix 1 cup low fat milk with 2 tablespoons melted butter if thats what you got on hand.
Sharp cheddar cheese: Try Gruyere, Monterey Jack, or an aged white cheddar. Any melty, flavorful cheese will work, just taste and cut back on salt if the cheese is extra sharp.
Andouille sausage: Substitute smoked kielbasa or spicy chorizo. Kielbasa is milder and smoky, chorizo brings more heat and paprika notes so reduce cayenne if you use it.

Pro Tips

1) Stir, low and slow, and rescue scorched grits: keep the heat very low and stir every couple minutes while they cook, use a flat whisk or wooden spoon and if it starts grabbing the bottom lift the pot off the heat for 30 seconds then stir and return. If the grits get too thick, thin with a little warm milk or stock not cold water, it brings them back creamy.

2) Add cheese off the heat and taste for salt: remove the pot from direct heat before stirring in the cheddar and butter so the cheese melts smooth instead of getting grainy, and because cheese adds a lot of salt start light and adjust at the end.

3) Don’t overcook the shrimp: drop them into the simmering gravy at the very end and watch for color change, about 2 to 3 minutes, then pull them off. Overcooked shrimp go rubbery fast, so better to undercook slightly and let carryover heat finish them.

4) Build flavor with browned bits and a little acid: brown the bacon and sausage well and deglaze the pan by scraping up those browned bits with the stock, they’re pure flavor. Finish the sauce with lemon and hot sauce at the end to brighten and balance the richness.

5) Make ahead and reheat right: grits and gravy both reheat fine but need a little extra liquid and gentle heat, stir in warm milk or stock and a pat of butter while reheating to restore silkiness. If you want texture variety, crisp the bacon and sear the sausage fresh right before serving.