Jumbo Louisiana Shrimp & Grits Recipe
Louisiana shrimp, yard eggs, andouille sausage, jalapeño cheese grits
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Ingredients
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Grits
Shrimp & Sauce
Yard Eggs (optional quick fry)
To Finish / Garnish
Method
Grits
- 1
- 2
- 3
Finish with cheese and butter
Remove from heat and stir in 3 tablespoons unsalted butter, 1 cup shredded sharp cheddar, 1/2 cup shredded pepper jack (or jalapeño cheese), 1/2 teaspoon freshly ground black pepper, and 2 tablespoons chopped chives if using. Taste and adjust salt. Cover and keep warm while preparing shrimp.
Shrimp & Sauce
- 4
Prep shrimp and sausage
Pat 1 lb peeled and deveined Louisiana shrimp dry with paper towels and season lightly with 1/4 teaspoon salt and a pinch of black pepper. Slice 8 oz andouille sausage into 1/4-inch rounds.
- 5
Render sausage
Heat a large heavy skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. Add the sliced andouille and cook, stirring occasionally, until browned and some fat has rendered, about 4–5 minutes. Remove sausage with a slotted spoon and set aside, leaving fond and fat in the pan.
- 6
Soften vegetables
Reduce heat to medium. Add the chopped small yellow onion, 1/2 diced green bell pepper, and 2 diced celery stalks to the pan. Sauté until softened and translucent, about 4–5 minutes. Stir in 4 minced garlic cloves and cook 30–45 seconds until fragrant.
- 7
Season and deglaze
Stir in 1 teaspoon Creole or Cajun seasoning, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne. Pour in 1/4 cup dry white wine (or chicken stock) to deglaze, scraping up browned bits. Let the liquid reduce by about half, about 1–2 minutes.
- 8
Finish sauce
Return the cooked andouille to the pan. Add 1 tablespoon Worcestershire sauce and 1 tablespoon fresh lemon juice, stir. Reduce heat to low and stir in 2 tablespoons unsalted butter and 1/4 cup heavy cream. Simmer gently 1–2 minutes to meld flavors.
- 9
Cook shrimp
Increase heat to medium-high. Add the seasoned shrimp in a single layer and cook until pink and just opaque, about 1–2 minutes per side depending on size. Avoid overcooking. Taste the sauce and adjust with up to 1/2 teaspoon salt and 1/4 teaspoon black pepper if needed. Stir in 2 tablespoons chopped fresh parsley and the reserved pan juices.
Yard Eggs (optional)
- 10
Fry eggs
For each serving, heat 1 teaspoon butter or oil in a nonstick skillet over medium. Crack large eggs into the pan and cook sunny-side up until whites are set but yolks remain runny, or to desired doneness, about 2–3 minutes for runny yolks. Season with 1/8 teaspoon salt and a pinch of pepper per egg.
To Finish / Assembly
- 11
- 12
Top with shrimp and sausage
Spoon the andouille and shrimp mixture over each mound of grits, distributing sauce evenly so each portion has several shrimp and some sausage.
- 13
Add yard eggs and garnish
If using, place a fried yard egg on top of each portion. Sprinkle with sliced green onions, an extra 1 tablespoon shredded cheese per bowl if desired, a drizzle of hot sauce to taste, and additional parsley.
- 14
Serve
Serve immediately while hot so the creamy grits and runny yolk mingle with the spicy shrimp and sausage.