Aug 31 2026
Restaurants›Blue Door Kitchen & Garden›Shrimp & Grits Recipe

Shrimp & Grits Recipe

Inspired by Blue Door Kitchen & Garden
Time1h
Serves4

white corn grits andouille okra and tomato stew

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Grits

Andouille, Okra & Tomato Stew

Method

Grits

  1. 1

    Bring liquid to a boil

    In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat. Add 1.5 tsp kosher salt.

  2. 2

    Add grits and simmer

    Slowly whisk in 1.5 cups white corn grits to avoid lumps. Reduce heat to low so the grits maintain a steady gentle simmer. Cover partially and cook, stirring frequently, for 20–30 minutes (time depends on grind of grits) until thick and tender.

  3. 3

    Finish with butter and cheese

    When grits are cooked and creamy, stir in 3 tbs unsalted butter and 1 cup grated sharp cheddar until melted and combined. Season with 1/2 tsp black pepper and adjust salt to taste if needed. Keep warm on lowest heat, stirring occasionally while preparing the stew.

Andouille, Okra & Tomato Stew

  1. 4

    Prepare and brown sausage

    Heat 1 tbs olive oil in a large skillet or Dutch oven over medium-high heat. Add 8 oz sliced andouille and cook 3–4 minutes, turning, until browned and some fat renders. Remove sausage to a plate, leaving fat in the pan.

  2. 5

    Sauté aromatics and vegetables

    Add diced onion (1 cup), diced green bell pepper (1/2 cup), and diced celery (1/2 cup) to the pan. Sauté 4–5 minutes until softened. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

  3. 6

    Deglaze and build the stew

    Stir in 1 tbs tomato paste and cook 1 minute. Add 1/4 cup dry white wine (optional) to deglaze the pan, scraping up browned bits. Let alcohol reduce 1–2 minutes. Add 2 cups diced tomatoes and 1 cup chicken stock, then return browned andouille to the pan.

  4. 7

    Season and simmer

    Season the stew with 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper, 1 tsp Worcestershire sauce, 3/4 tsp salt and 1/2 tsp black pepper. Stir to combine and simmer uncovered 8–10 minutes to meld flavors.

  5. 8

    Cook okra

    Add 2 cups sliced okra to the stew and simmer another 6–8 minutes until okra is tender but not mushy. Stir occasionally.

  6. 9

    Add shrimp and finish

    Add 1 lb peeled and deveined shrimp to the simmering stew and cook 3–4 minutes until shrimp are opaque and just cooked through. Stir in 1 tbs fresh lemon juice and 2 tbs chopped fresh parsley. Taste and adjust seasoning.

  7. 10

    Plate and garnish

    Spoon a generous portion of warm cheesy grits into bowls. Ladle the andouille, okra & tomato stew with shrimp over the grits. Garnish with sliced green onions and additional parsley if desired. Serve immediately.

More from Blue Door Kitchen & Garden