New Orleans Style Shrimp and Grits
Creamy cheesy grits topped with spicy Cajun shrimp and smoky andouille gravy, this New Orleans style shrimp and grits recipe brings Louisiana soul food straight to your kitchen.
A Taste of the Big Easy Right at Home
There is a reason shrimp and grits shows up on nearly every brunch menu in the French Quarter. This is what many consider the best shrimp and grits recipe New Orleans style cooking has to offer, creamy cheesy grits crowned with plump Cajun spiced shrimp, smoky andouille sausage, and a savory pan gravy that soaks into every bite. It is comfort food with a little swagger, and it comes together in well under an hour.
If you have ever wondered what makes Louisiana shrimp and grits taste so different from other versions, the answer is layers. Bacon fat, andouille, a proper Cajun spice blend, and a splash of hot sauce all build on each other until the dish tastes like it simmered all day, even though it did not.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed saucepan keeps the grits from scorching, and good stone-ground grits versus the instant kind is genuinely the difference between silky and gritty (pun intended). These are the products that genuinely help this recipe shine:
Why Stone-Ground Grits Matter
Instant grits cook fast, but they cook flat. Stone-ground grits take a little longer, about 20 to 25 minutes of low and slow simmering, but they reward you with a deep corn flavor and a texture that holds up under a hearty shrimp topping. This is the foundation of any true New Orleans grits recipe, and it is worth the extra fifteen minutes.
Chef's Tip: Stir your grits often and keep the heat low. If they start to sputter and pop like a tiny volcano, you are cooking them too hot and they will scorch on the bottom of the pan.
Building the Cajun Shrimp and Gravy
The magic of cheesy shrimp and grits happens in the same skillet, in stages. Bacon renders first, giving you both crispy bits and flavorful fat to cook everything else in. Andouille sausage goes in next, followed by the holy trinity's simpler cousin here, just onion and bell pepper, plus garlic for aroma. The shrimp sear quickly in butter, and a splash of broth and hot sauce deglazes the pan into a light, peppery gravy that ties the whole dish together.
This one skillet method is what makes shrimp and grits New Orleans style so approachable for a weeknight, even though it tastes like a special occasion. Nothing here requires a roux or hours of simmering, just good technique and quality ingredients.
Chef's Tip: Do not overcook the shrimp. They only need about two minutes per side. They will finish cooking slightly in the hot gravy, and overcooked shrimp turn rubbery fast.
Assembling Your Bowl
When it is time to serve, spoon the warm cheesy grits into bowls first, then ladle the shrimp and grits New Orleans topping generously over the top so the gravy seeps down into the grits. A scatter of green onions and an extra dash of hot sauce at the table lets everyone customize their heat level. This dish is meant to be eaten right away while the grits are hot and the shrimp are tender.
Ready to make it? Here is the full step-by-step recipe:
New Orleans Style Shrimp and Grits
Creamy cheesy grits topped with spicy Cajun shrimp and smoky andouille gravy, this New Orleans style shrimp and grits recipe brings Louisiana soul food straight to your kitchen.
Ingredients
- 1 cup stone-ground grits, not instant
- 2 cups chicken broth, low sodium
- 2 cups whole milk, or half and half for extra richness
- 1 1/2 cups sharp cheddar cheese, freshly shredded
- 3 tbsp unsalted butter, divided
- 1 lb large shrimp, peeled and deveined, tails on
- 4 oz andouille sausage, diced
- 3 slices bacon, chopped
- 1 1/2 tsp cajun seasoning, plus more to taste
- 3 cloves garlic, minced
- 1/2 cup yellow onion, finely diced
- 1/2 cup green bell pepper, finely diced
- 3/4 cup chicken broth, for the gravy
- 1 tsp hot sauce, Louisiana style, plus more for serving
- 2 green onions, sliced, for garnish
- 1/2 lemon, juiced
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, freshly cracked
Instruction
Bring the chicken broth and milk to a gentle simmer in a heavy bottomed saucepan over medium heat.
Whisk in the grits slowly to avoid clumping, then reduce heat to low and cover.
Cook the grits for 20 to 25 minutes, stirring often, until thick and creamy.
Stir in 2 tablespoons of butter and the shredded cheddar until melted and smooth, then season with salt and set aside, covered, to keep warm.
Meanwhile, pat the shrimp dry and toss with cajun seasoning until evenly coated.
In a large skillet over medium heat, cook the chopped bacon until crisp, then remove with a slotted spoon and set aside, leaving the drippings in the pan.
Add the andouille sausage to the same skillet and cook for 3 to 4 minutes until browned.
Add the onion and bell pepper to the skillet and cook for 3 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Push the vegetables to the side, add the remaining tablespoon of butter, and sear the seasoned shrimp for 2 minutes per side until just pink and curled.
Pour in the chicken broth and hot sauce, scraping up any browned bits from the bottom of the pan, and simmer for 2 to 3 minutes until slightly thickened into a light gravy.
Squeeze the lemon juice over the shrimp mixture and stir in the reserved bacon.
Spoon the warm cheesy grits into bowls and top generously with the shrimp, sausage, and gravy.
Garnish with sliced green onions and extra hot sauce, then serve immediately.
Equipment
- Heavy bottomed saucepan
- Large skillet
- Whisk
- Wooden spoon
- Slotted spoon
Notes
Serving, Storing, and Variations
This Nola shrimp and grits recipe is fantastic on its own, but a few sides round it out beautifully:
- A simple green salad with a tangy vinaigrette to cut the richness
- Buttery cornbread for soaking up extra gravy
- A cold glass of sweet tea or a light beer alongside
For leftovers, store the grits and shrimp components separately so the grits do not get soggy. When reheating, add a splash of milk or broth to bring the grits back to their original creamy texture, and warm the shrimp gently so they do not overcook.
Want to make it your own? Try stirring roasted corn into the grits for sweetness, or swap the cheddar for smoked gouda for an extra layer of smokiness. However you serve it, this dish captures everything wonderful about Southern comfort food in one bowl.
