New Orleans Style Shrimp and Grits
Creamy cheesy grits topped with plump Gulf shrimp in a smoky, buttery Cajun sauce, the best shrimp and grits recipe New Orleans has to offer, ready in under an hour.
The Best Shrimp and Grits Recipe New Orleans Style
There are few dishes that capture the soul of Louisiana cooking quite like shrimp and grits. This New Orleans grits recipe layers creamy, cheesy grits with plump Gulf shrimp, smoky andouille sausage, and crispy bacon, all tied together with a buttery, Cajun spiced pan sauce. It is comfort food and celebration food at the same time, the kind of dish that shows up on brunch menus from the French Quarter to your own kitchen table.
What sets this Louisiana shrimp and grits apart from other versions is the layering of smoky flavors. The bacon drippings season the sausage, the sausage seasons the shrimp, and everything gets a bright finish of lemon juice and hot sauce right at the end. It is simple, but every step builds on the last.
Before we get cooking, the right tools and ingredients make a real difference here. Stone ground grits give you that authentic, slightly nubby texture that instant grits simply cannot replicate, and a good heavy bottomed saucepan prevents scorching during the long simmer. A well seasoned cast iron or stainless skillet also helps you get a proper sear on the sausage and shrimp.
Why This Is a True NOLA Shrimp and Grits
Authentic Nola shrimp and grits relies on a few non-negotiables. First, real stone ground grits, cooked low and slow until they are silky rather than gritty. Second, a smoky protein base, which is why andouille sausage and bacon both appear in this recipe. Third, a splash of acid and heat at the very end to wake everything up.
Chef's Tip: Whisk the grits into the liquid gradually and keep whisking for the first minute. This is the single best way to avoid lumps, and it is worth the extra minute of arm work.
This version of cheesy shrimp and grits uses sharp cheddar for a bold, tangy backbone, but you will also see versions around the city using a blend of cheddar and Parmesan or even a touch of smoked gouda. Feel free to experiment once you have made it the classic way.
Building the Cajun Shrimp Topping
The magic of this shrimp and grits New Orleans style dish happens in one skillet. Rendering the bacon first gives you a flavorful fat to cook everything else in. The sausage browns in that fat and releases even more flavor, and by the time the shrimp hit the pan, the whole skillet is perfumed with smoke and spice.
A few things to keep in mind as you cook:
- Pat the shrimp completely dry before seasoning so they sear instead of steam.
- Do not crowd the pan. Cook in batches if needed so each shrimp gets good contact with the hot surface.
- Pull the shrimp the moment they turn pink and opaque. They will continue to cook slightly from residual heat.
Warning: Overcooked shrimp turn tough and rubbery in seconds. Watch them closely during those last few minutes.
Ready to make it? Here is the full step-by-step recipe:
New Orleans Style Shrimp and Grits
Creamy cheesy grits topped with plump Gulf shrimp in a smoky, buttery Cajun sauce, the best shrimp and grits recipe New Orleans has to offer, ready in under an hour.
Ingredients
- 1 cup stone-ground grits, not instant
- 2 cups chicken broth, low sodium
- 2 cups whole milk, plus more if needed
- 1 1/2 cups sharp cheddar cheese, freshly grated
- 4 tbsp unsalted butter, divided
- 1 lb large shrimp, peeled and deveined, tails off
- 4 oz andouille sausage, sliced into thin rounds
- 3 slices bacon, chopped
- 3 cloves garlic, minced
- 1/2 cup green bell pepper, diced
- 3 green onions, sliced, white and green parts separated
- 1 1/2 tsp Cajun seasoning, plus more to taste
- 1/2 tsp smoked paprika
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp hot sauce, such as Crystal or Louisiana brand
- 1/2 tsp kosher salt, to taste
- 1/4 tsp black pepper, freshly cracked
Instruction
In a medium saucepan, bring the chicken broth and milk to a gentle boil over medium heat.
Slowly whisk in the grits, reduce heat to low, cover, and simmer for 20 to 25 minutes, stirring often, until thick and creamy.
Stir in 2 tablespoons of butter and the grated cheddar cheese until melted and smooth. Season with salt and pepper, cover, and keep warm.
While the grits cook, pat the shrimp dry and toss with Cajun seasoning and smoked paprika.
In a large skillet over medium heat, cook the chopped bacon until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
Add the sliced andouille sausage to the skillet and cook for 3 to 4 minutes until browned. Remove and set aside with the bacon.
Add the remaining 2 tablespoons of butter to the skillet, then add the bell pepper and white parts of the green onions. Cook for 2 to 3 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Add the seasoned shrimp in a single layer and cook for 2 to 3 minutes per side until pink and just cooked through.
Return the bacon and sausage to the skillet. Stir in the lemon juice and hot sauce, and toss everything together for 1 minute.
Spoon the warm cheesy grits into bowls, top generously with the shrimp mixture and pan sauce, and garnish with the sliced green onion tops before serving immediately.
Equipment
- Medium saucepan
- Large skillet
- Whisk
- Wooden spoon
- Slotted spoon
Notes
Serving and Storing Your Grits and Shrimp
Spoon the cheesy grits into wide, shallow bowls so there is plenty of surface area for the shrimp and sauce to pool on top. A scattering of sliced green onions and an extra dash of hot sauce at the table lets everyone customize their heat level.
If you have leftovers, store the grits and the shrimp mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat the grits on the stovetop with a splash of milk or broth to loosen them back up, and warm the shrimp gently so they do not overcook further.
A Few Easy Variations
- Swap the andouille for smoked kielbasa or spicy chorizo if that is what you have on hand.
- Stir a spoonful of tomato paste into the pan sauce for a Creole tinged version.
- Add a handful of baby spinach to the skillet in the last minute of cooking for extra color and nutrients.
However you serve it, this dish delivers everything people love about Louisiana cooking in one comforting bowl. Once you taste homemade shrimp and grits done this way, you will understand exactly why it has become a New Orleans classic.
