Shrimp & Grits Recipe

Prepare sausage

Slice andouille sausage into 1/4-inch rounds. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add sausage in a single layer and sear until well browned and slightly charred, about 3–4 minutes per side. Transfer to a plate and reserve.

Sauté aromatics

Reduce heat to medium and add 1 tablespoon vegetable oil and 1 tablespoon butter to the same skillet. Add diced onion, bell pepper, and celery (the mirepoix) and cook until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Make a light roux

Sprinkle the 3 tablespoons flour over the softened vegetables and stir constantly for 2–3 minutes to cook the raw flour taste and form a light blond roux, scraping any browned bits from the pan. Add the tomato paste and cook 1 minute to combine.

Build the gumbo

Slowly whisk in 2 cups chicken stock until smooth. Add the seared sausage back to the pan along with cajun seasoning, hot sauce, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer and let cook 10 minutes to marry flavors, stirring occasionally. Taste and adjust seasoning; add 1 teaspoon lemon juice to brighten the gumbo.

Cook the shrimp

Add the tiger shrimp to the simmering gumbo and cook until pink and opaque, about 2–3 minutes depending on size. Do not overcook. Remove from heat and keep warm. Discard the bay leaf before serving.

Toast and boil

In a medium heavy saucepan, bring 3 cups water and 1 cup whole milk to a gentle boil with 1 teaspoon salt. While the liquid heats, stir the 1 cup grits to remove lumps. Once liquid is simmering, slowly whisk the grits into the pot.

Simmer and stir

Reduce heat to low to maintain a gentle simmer. Cook the grits, stirring frequently to prevent sticking, until thick and tender, 20–25 minutes (stone-ground grits may take up to 30 minutes). Add extra milk or water 1–2 tablespoons at a time if they become too thick.

Finish with cheese

When grits are tender, remove from heat and stir in 2 tablespoons butter and 1 cup grated Weisenberger white cheddar until melted and smooth. Season with 1/4 teaspoon black pepper and adjust salt to taste. Keep covered and warm until ready to plate.

Divide the cheddar grits among 4 warmed shallow bowls or plates, using about 3/4 cup cooked grits per serving (total makes ~4 servings). Spoon a generous ladle (about 1/2 cup) of the sausage gumbo with shrimp over each mound of grits so the gumbo partially covers the grits and some grits remain visible.

Top each portion with a sprinkle of sliced scallions and a teaspoon of chopped parsley if using. Serve immediately with a lemon wedge on the side for optional squeezing.