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Creamy Lowcountry Shrimp and Grits Recipe

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4.2 from 13 reviews

This creamy Lowcountry Shrimp and Grits recipe features tender Gulf Coast shrimp sautéed with spicy andouille sausage in a rich, flavorful gravy served over cheesy, slow-cooked grits. Perfectly balanced with Creole Cajun seasoning and fresh vegetables, this classic Southern dish delivers comfort and bold flavor in every bite.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southern, Lowcountry American

Ingredients

Cheese Grits

  • 3 ½ cups water, plus more as needed
  • 1 cup chicken broth or stock
  • Kosher salt, to taste
  • 1 cup grits (not instant; recommended Marsh Hen Mill)
  • 2 tablespoons butter
  • ⅓ cup half and half
  • ½ – 1 cup shredded sharp cheddar cheese
  • ¼ teaspoon white pepper

Shrimp and Sausage

  • 1 lb shrimp, peeled and deveined (preferably Gulf Coast shrimp)
  • 1 tablespoon Creole Cajun Seasoning (homemade or store-bought)
  • ¼ teaspoon white pepper
  • 6 ounces andouille sausage, sliced into rounds

Vegetable and Gravy Base

  • 4 tablespoons butter, divided (or bacon drippings)
  • ½ green bell pepper, finely diced
  • ½ small yellow onion, finely diced
  • 1 stalk celery, finely diced
  • 6 cloves garlic, pressed or finely minced
  • 2 tablespoons all-purpose flour
  • 1 ¼ cup chicken broth or stock
  • ¼ cup heavy whipping cream
  • 1 tablespoon fresh chopped parsley, plus more for garnish

Instructions

  1. Prepare the cheese grits: In a large saucepan, bring 3 ½ cups water, 1 cup chicken broth or stock, and kosher salt to a boil over medium-high heat. Gradually whisk in 1 cup grits a little at a time to prevent clumping. Reduce heat to low, cover, and simmer for about 30 minutes, stirring frequently to avoid lumps. Add a splash of water if the grits become too thick. Remove from heat when tender.
  2. Finish the grits: Stir in 2 tablespoons butter, ⅓ cup half and half, ½ cup shredded sharp cheddar cheese, and ¼ teaspoon white pepper until fully combined. Add additional cheddar cheese (up to ½ cup) for extra cheesiness, and adjust salt to taste. Keep warm on the lowest heat setting.
  3. Marinate the shrimp: Toss the shrimp with 1 tablespoon Creole Cajun seasoning and ¼ teaspoon white pepper in a large bowl. Let marinate for at least 30 minutes to absorb flavors.
  4. Sauté the shrimp: In a large skillet, melt 2 tablespoons butter over medium heat. Cook shrimp in batches in a single layer for 1-2 minutes per side until opaque and pink. Remove shrimp and set aside.
  5. Cook the andouille sausage: In the same skillet, add the sliced andouille sausage and cook until golden brown and slightly crisp on both sides, about 2-3 minutes. Remove and set aside with shrimp.
  6. Sauté vegetables and make gravy: Add remaining 2 tablespoons butter to the skillet. When hot, sauté diced bell pepper, onion, and celery for 4-5 minutes until tender and golden. Stir in minced garlic and cook for 1 minute. Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute to eliminate raw taste.
  7. Simmer gravy base: Gradually whisk in 1 ¼ cups chicken broth or stock, stirring to combine. Allow the mixture to simmer for 1 minute until thickened and flour is cooked out. Stir in ¼ cup heavy whipping cream and cook for an additional 2-3 minutes until gravy is smooth and creamy.
  8. Combine shrimp and sausage with gravy: Return shrimp and andouille sausage along with any juices to the skillet. Toss well to coat in the gravy and cook for 1-2 minutes to meld flavors. Stir in 1 tablespoon fresh chopped parsley. Taste and adjust Creole seasoning if needed.
  9. Serve: Divide warm cheesy grits evenly into bowls. Top each serving with an equal portion of the creamy shrimp and sausage gravy. Garnish with additional chopped parsley and serve immediately. Enjoy your authentic Lowcountry Shrimp and Grits!

Notes

  • Use stone-ground grits for best texture; avoid instant grits.
  • If grits thicken too much while cooking or resting, add a splash of water to loosen.
  • Adjust Creole Cajun seasoning to taste for preferred spice level.
  • Andouille sausage adds smoky depth but can be substituted with smoked sausage if unavailable.
  • Keep grits warm on low heat to prevent setting up before serving.
  • Marinating shrimp enhances flavor but can be done for less than 30 minutes in a pinch.

Find it online: https://cheftinaskitchen.com/creamy-lowcountry-shrimp-and-grits-recipe/