Mains
Lowcountry Shrimp and Grits with Andouille Sausage
Creamy stone-ground grits topped with plump sautéed shrimp, smoky andouille sausage, and a rich pan gravy built from every good brown bit.
This dish started as a dockworker's breakfast and grew up into a supper-table favorite along the coast. Slow-cooked grits turn silky under a blanket of butter and cheese, and the shrimp cook fast in the same skillet where the sausage left all its flavor behind.
Ingredients
- 1 cup stone-ground grits
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup sharp cheddar, shredded
- 3 tablespoons butter, divided
- 1 pound large shrimp, peeled and deveined
- 6 ounces andouille sausage, sliced
- 3 cloves garlic, minced
- 1/2 cup diced bell pepper
- 1/4 cup diced onion
- 1 tablespoon Cajun seasoning
- 1 cup low-sodium chicken stock
- 2 green onions, sliced
- Salt and black pepper to taste
Instructions
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1
Cook the gritsBring the chicken broth and milk to a boil, whisk in the grits, then reduce heat and simmer 25 to 30 minutes, stirring often, until thick and creamy.
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2
Finish the gritsStir 2 tablespoons of the butter and the cheddar into the cooked grits, season with salt and pepper, and keep warm over low heat.
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3
Sear the sausageWhile the grits cook, brown the andouille slices in a large skillet over medium-high heat for about 4 minutes, then remove to a plate.
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4
Season the shrimpToss the shrimp with Cajun seasoning, then sear them in the same skillet for 1 to 2 minutes per side until just pink, and set aside with the sausage.
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5
Build the pan gravyAdd the remaining butter, onion, bell pepper, and garlic to the skillet and cook 3 minutes, then pour in the stock and simmer until slightly reduced.
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6
Combine everythingReturn the shrimp and sausage to the skillet and toss to coat in the gravy for about 1 minute, just until heated through.
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7
Plate and serveSpoon warm grits into bowls, top with the shrimp and sausage mixture, and finish with sliced green onions.
Okra & Oak Tip
Stir the grits often during the last 10 minutes so they don't stick and scorch on the bottom of the pot.
Storage
Refrigerate grits and shrimp separately in airtight containers for up to 2 days, and reheat the grits with a splash of milk over low heat.
Frequently Asked Questions
Yes, quick grits work fine and cook in about 5 minutes, though stone-ground gives a nuttier flavor and heartier texture.
Smoked kielbasa or a spicy breakfast sausage both make good substitutes if andouille isn't available.
Nutrition
Per serving. Values are estimates.
560
Calories
34g
Protein
38g
Carbs
30g
Fat
