Print

Cajun Shrimp and Grits

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cajun Shrimp and Grits is a beloved Southern dish that combines succulent shrimp, smoky sausage, crispy halal meat, and creamy gouda cheese grits. A bold, flavorful New Orleans-inspired dish.

Ingredients

3 cups chicken broth

1 cup half-and-half

1 teaspoon kosher salt (adjust to taste)

1 cup stone ground grits (not instant)

2 tablespoons unsalted butter

2 cups shredded smoked gouda (about 4 ounces)

3–4 strips of halal meat (about 4 ounces)

4 ounces andouille sausage

1 pound medium shrimp (31–40 size)

1 red bell pepper

1 onion

4 cloves garlic

1 cup cherry tomatoes (about 2 cups)

1 teaspoon dried thyme

1/2 teaspoon dried basil

2 green onions (for garnish)

1 tablespoon flour

Juice of 1 lemon

Instructions

  1. Prep the ingredients: Cut the cherry tomatoes in half. Finely chop the red pepper and onion. Mince the garlic and slice the green onions. Shred the cheese, chop the halal meat, slice the andouille sausage, and peel and devein the shrimp. Pat the shrimp dry, season with Cajun seasoning, and set aside.
  2. Cook the grits: In a saucepan, bring the chicken broth, half-and-half, and salt to a simmer over medium heat. Once it starts to simmer, reduce the heat to low. Add the grits and stir well. Cover and cook for 15 minutes, stirring occasionally, until the grits are fully cooked. Remove from heat and stir in butter and shredded gouda until melted. Cover to keep warm.
  3. Crisp the halal meat: Heat a skillet over medium heat and cook the halal meat for 10 minutes, or until crispy. Remove the meat and set aside on paper towels. Reserve 1–2 tablespoons of the grease in the pan.
  4. Brown the andouille sausage: In the same skillet, add the andouille sausage and brown for 2–3 minutes. Remove and set aside with the meat.
  5. Sear the shrimp: Add the seasoned shrimp to the skillet and cook for 1–2 minutes on each side until just cooked and no longer translucent. Remove the shrimp from the skillet and set aside.
  6. Sauté the vegetables: In the same skillet, add the chopped onion, red pepper, and garlic. Sauté for 2–3 minutes until fragrant. Sprinkle the flour over the veggies, stir, and cook for another minute.
  7. Simmer the sauce: Add the chicken broth a little at a time to the pan, whisking to dissolve the flour lumps. Add the tomatoes, thyme, and basil. Stir everything together, scraping up any browned bits from the bottom of the pan. Return the meat and sausage to the pan, and simmer for 10 minutes until the sauce thickens. Add the shrimp and their juices back into the skillet. Squeeze in the lemon juice and remove from heat. Taste and adjust seasoning if needed.
  8. Serve: Spoon the shrimp and sauce over the creamy cheese grits. Garnish with sliced green onions and enjoy!

Notes

Stone-ground grits provide a better texture and flavor, but instant grits can be substituted if necessary.

For a spicier version, increase the Cajun seasoning or add cayenne pepper.

If you don’t have smoked gouda, regular gouda or cheddar works fine.

For a vegetarian version, skip the shrimp and sausage and use mushrooms.

Grits can be stored separately from the shrimp mixture for up to 3–4 days in the fridge. Reheat with a little water, milk, or broth.

Nutrition

Find it online: https://chocolatecoveredamy.com/cajun-shrimp-and-grits/