Cajun shrimp and grits is a classic southern comfort food dish made with creamy cheese grits and cajun spiced shrimp swimming in a spicy cream sauce with spicy smoked sausage and chopped vegetables. This bold and flavorful dish comes together easily and will blow your family and guests away!
Shrimp and grits is a whole love language in the South and whether you're a first-timer or a shrimp and grits connoisseur, get ready to fall in love! There is so much flavor packed into this dish, from the creamy, cheesy, buttery grits to the plump, spicy shrimp and spicy smoked sausage.
I have made shrimp and grits dozens of times over the years, tweaking the recipe along the way, and this version gets insane reviews every time I prepare it! For more Cajun recipes, check out our Cajun Jambalaya Pasta and Cajun Crawfish Etouffee recipes next!
Jump to:
- Where Did Shrimp and Grits Originate?
- Ingredients You Need To Make This Recipe
- How To Make This Recipe
- Variations and Substitutions
- What Are Grits?
- What Shrimp Work Best For This Recipe?
- What To Serve with Shrimp and Grits
- More FAQs
- How To Store Shrimp and Grits
- Recommended Tools for This Recipe
- More Cajun-Inspired Recipes You Will Love!
- 📖 Recipe
Where Did Shrimp and Grits Originate?
I feel it is important to start with the history of shrimp and grits before diving into the recipe. Shrimp and grits is a Southern dish that originated in the "Lowcountry" of Charleston, South Carolina.
Shrimp and grits began as a breakfast dish for the people of South Carolina and was made with fresh shrimp caught in the Lowcountry marshes and either grits or hominy. It remained an unknown dish to the majority of the country until the 1990s.
Shrimp and grits quickly became wildly popular and now graces the menus of some of the most notable fine dining restaurants in the US. Everyone has their favorite way to prepare the dish and I am proud to share my family-favorite shrimp and grits recipe with you!
Ingredients You Need To Make This Recipe
Shrimp
- Large peeled and deveined shrimp. Clean and pat your shrimp dry with paper towels.
- Blackened seasoning. My homemade blackened seasoning is super easy to make and is spicy but not overpowering. Store-bought blackened seasoning also works.
- Unsalted butter. To cook the proteins and veggies.
- Extra-virgin olive oil. To cook the proteins and veggies.
- Spicy smoked sausage. Spicy pork sausage such as Andoullie works best, but any spicy smoked sausage works great.
- Red bell pepper. For freshness and texture.
- Green bell pepper. For freshness and texture.
- Yellow onion. For added flavor.
- Fresh garlic. Gotta have fresh garlic!
- Chicken stock. To make a creamy sauce.
- Heavy cream. To help make the creamy sauce.
- Worcestershire sauce. For added flavor and depth.
- Salt and cracked black pepper. Add to taste as needed.
Grits
- Water. To cook the grits.
- Half and half. To add creaminess to the grits.
- Salt. To season the grits.
- Garlic powder. For added flavor.
- Onion powder. For added flavor.
- Cayenne pepper. For a subtle kick.
- Old-fashioned corn grits. Do not substitute quick cooking or instant grits. They require different liquid measurements and cooking times. If you do substitute, be sure to follow the package cooking instructions. Bob's Red Mill Yellow Corn Grits are my favorite! As you will see on the package, old-fashioned corn grits are also used for polenta.
- Smoked gouda cheese. For a delicious smoky flavor and creamy, cheesy texture.
- Unsalted butter. For added flavor and a smooth texture.
- Cracked black pepper. I like to add a good bit of cracked pepper right at the end for a peppery bite. It also adds visual appeal when cracked over top!
- Freshly chopped green onions and parsley. For serving.
How To Make This Recipe
- Start the grits by adding water, half and half, salt, onion powder, garlic powder, and cayenne pepper to a medium saucepan. Bring the ingredients to a boil over medium-high heat. Slowly pour in the grits while stirring with a wooden spoon to avoid lumps.
- Lower the heat to medium-low, cover the pot and cook the grits for 25 to 30 minutes, stirring occasionally.
- Meanwhile, toss the shrimp with 1 tablespoon of blackened seasoning in a small mixing bowl and set them aside.
- Heat the oil and butter in a 10-inch cast-iron or heavy-bottomed skillet over medium-high heat. Add the smoked sausage and cook for 3 to 5 minutes until browned. Add the bell peppers and onion and cook for 3 to 4 minutes until the vegetables soften. Add the garlic and cook for one additional minute until fragrant.
- Season the veggies with 1 tablespoon of blackened seasoning and add the chicken stock, scraping up any browned bits from the bottom of the pan. Add the heavy cream and Worcestershire sauce and cook the sauce for 3 to 4 minutes until slightly thickened.
- Add the shrimp and cook until the shrimp are opaque and the sauce has reduced a bit. This should take about 5 to 7 minutes. Be careful not to overcook the shrimp. Season the sauce with salt and cracked pepper to taste and remove the pan from the heat.
- Once the grits are thick and creamy, remove them from the heat and stir in cheese and butter. Season the grits with more salt and cracked black pepper to taste.
- Serve cajun shrimp and grits immediately by spooning a couple of ladle-fulls of grits into a bowl and spooning the shrimp with sauce over top. Garnish with fresh chopped green onions and parsley and enjoy!
Variations and Substitutions
- Feel free to make this dish either 1 whole red or green bell pepper if you would prefer to not have half peppers left over.
- Make this recipe with andouille, spicy pork sausage, smoked beef sausage, or smoked turkey sausage.
- While I highly recommend old-fashioned grits for the best flavor and texture, quick-cooking grits will also work. Just be sure to follow the cooking instructions on the package.
- Feel free to substitute smoked gouda cheese for any good melting cheese, such as cheddar, havarti, or Gruyere.
What Are Grits?
Grits, simply put, are ground corn. They are made from less sweet varieties of corn and be either yellow or white.
There are several different varieties of grits, including stone-ground or old-fashioned, hominy, quick-cooking, and instant grits. Each type of grit has its own preparation and texture once cooked.
Old-fashioned grits, which are what this recipe calls for, are ground with the germ intact, giving them a coarser texture and more corn-forward flavor. They take a bit longer to cook and turn out incredibly creamy when properly prepared.
What Shrimp Work Best For This Recipe?
I recommend either large or jumbo wild-caught shrimp for this Cajun shrimp and grits recipe. Not only is the presentation more visually appealing, but getting mouthfuls of big, plump shrimp is always satisfying!
You can use medium or even small shrimp for this recipe if you prefer. My mother-in-law uses large shrimp but chops them in thirds. Whatever works for you is totally fine!
What To Serve with Shrimp and Grits
Shrimp and grits is a hearty dish that can stand all on its own, but serving it with other classic southern dishes creates an entire experience that you must immerse yourself in at least once!
Create an unforgettable spread by serving Cajun shrimp and grits with some of the following:
- Jalapeno Cheddar Biscuits
- Buttermilk Cornbread Muffins
- Classic Southern Buttermilk Cornbread
- Sweet Potato Cornbread
- Southern Green Beans
- Southern Collard Greens
- Southern Candied Yams
- Southern Fried Green Tomatoes
- Southern Hush Puppies
- Southern Baked Mac and Cheese
More FAQs
When cooking grits, be sure to them cook them long enough to remove the "gritty" texture, and always add milk or cream for extra creaminess.
To keep grits from getting hard be sure to serve them right away. Grits become firm once they sit and you will have to heat them with more liquid to soften them again.
Shrimp and grits is a rich dish usually prepared with lots of butter or oil, cream, and sometimes cheese. This dish is not considered a healthy option, although the shrimp and vegetables add healthy elements.
Yes, you can but shrimp and grits always taste best when served fresh. Grits become hard after sitting and shrimp can become rubbery when reheated. If you are making this dish ahead of time, be sure to cook the shrimp just until they turn pink and opaque, and reheat the grits on the stovetop with additional water or milk.
How To Store Shrimp and Grits
Leftover shrimp and grits can be stored in an airtight container in the refrigerator for up to 3 days. I recommend reheating shrimp and grits on the stovetop for the best texture.
Recommended Tools for This Recipe
More Cajun-Inspired Recipes You Will Love!
- Easy Cajun Salmon
- Cajun Smothered Chicken Breasts
- Cajun Honey Butter Shrimp
- Blackened Salmon Pasta
- Cajun Dirty Rice With Smoked Sausage
- Authentic Chicken and Sausage Gumbo
- New Orleans Remoulade Sauce
- New Orleans King Cake
- New Orleans Beignets
📖 Recipe
Cajun Shrimp and Grits
Equipment
Ingredients
For The Shrimp
- 1 pound large shrimp peeled and deveined
- 2 tablespoons blackened seasoning homemade or store-bought, my recipe linked
- 2 tablespoon unsalted butter
- 2 tablespoon extra-virgin olive oil
- ½ pound spicy pork smoked sausage such as andouille
- ½ red bell pepper seeded and chopped
- ½ green bell pepper seeded and chopped
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 1 ½ cups low-sodium chicken stock
- ½ cup heavy cream
- 2 tablespoons Worcestershire sauce
- Salt to taste
- Cracked black pepper to taste
For The Cheese Grits
- 2 ½ cups water
- 2 cups half and half or 1 cup milk and 1 cup heavy cream
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ - ½ teaspoon cayenne pepper
- 1 cup old-fashioned corn grits
- 8 ounces smoked Gouda cheese freshly grated
- 6 tablespoons unsalted butter
- Cracked black pepper to taste
Instructions
- Start the grits by adding water, half and half, salt, onion powder, garlic powder, and cayenne pepper to a medium saucepan. Bring the ingredients to a boil over medium-high heat. Slowly pour in the grits while stirring with a wooden spoon to avoid lumps.
- Lower the heat to medium-low, cover the pot and cook the grits for 25 to 30 minutes, stirring occasionally.
- Meanwhile, toss the shrimp with 1 tablespoon of blackened seasoning in a small mixing bowl and set them aside.
- Heat the oil and butter in a 10-inch cast-iron or heavy-bottomed skillet over medium-high heat. Add the smoked sausage and cook for 3 to 5 minutes until browned. Add the bell peppers and onion and cook for 3 to 4 minutes until the vegetables soften. Add the garlic and cook for one additional minute until fragrant.
- Season the veggies with 1 tablespoon of blackened seasoning and add the chicken stock, scraping up any browned bits from the bottom of the pan. Add the heavy cream and Worcestershire sauce and cook the sauce for 3 to 4 minutes until slightly thickened.
- Add the shrimp and cook until the shrimp are opaque and the sauce has reduced a bit. This should take about 5 to 7 minutes. Be careful not to overcook the shrimp. Season the sauce with salt and cracked pepper to taste and remove the pan from the heat.
- Once the grits are thick and creamy, remove them from the heat and stir in cheese and butter. Season the grits with more salt and cracked black pepper to taste.
- Serve shrimp and grits immediately by spooning a couple of ladle-fulls of grits into a bowl and spooning the shrimp with sauce over top. Garnish with fresh chopped green onions and parsley and enjoy!
Notes
- Make this recipe with andouille, spicy pork sausage, smoked beef sausage, or smoked turkey sausage.
- While I highly recommend old-fashioned grits for the best flavor and texture, quick-cooking grits will also work. Just be sure to follow the cooking instructions on the package.
- Feel free to substitute smoked gouda cheese for any good melting cheese, such as cheddar, havarti, or Gruyere.
- Leftover shrimp and grits can be stored in an airtight container in the refrigerator for up to 3 days.
Diana
How much grits did you use? It doesn't say..
Ashley Boyd
One cup of grits.