New Orleans Style Shrimp and Grits
This New Orleans style shrimp and grits recipe layers plump Gulf shrimp and smoky andouille over creamy cheesy grits for the best shrimp and grits you can make at home.
The Soul of New Orleans in One Bowl
If you have ever wandered through the French Quarter craving something rich, smoky, and downright comforting, this is the dish that captures that feeling at home. This New Orleans style shrimp and grits recipe takes plump Gulf shrimp, smoky andouille sausage, and the Creole holy trinity of onion, celery, and bell pepper, then ladles it all over a bed of cheesy stone ground grits. It is the kind of Louisiana shrimp and grits that turns a weeknight dinner into something worth slowing down for.
What sets a true Nola shrimp and grits apart from other versions is the layering of flavor. The andouille brings smoky depth, the trinity builds a savory base, and a splash of lemon and hot sauce wakes everything up right at the end. Once you taste this combination, you will understand why so many cooks search for the best shrimp and grits recipe New Orleans style, and never look back.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed saucepan keeps the grits from scorching while they simmer low and slow, and a well seasoned cast iron or stainless skillet helps the shrimp and andouille develop that gorgeous browned crust instead of steaming in their own juices. Good stone ground grits and a quality cajun seasoning blend are also worth seeking out, since they form the backbone of the entire dish.
Why Stone Ground Grits Matter
Not all grits are created equal. Instant grits cook fast, but they often turn gluey and lack the corn flavor that makes this New Orleans grits recipe so satisfying. Stone ground grits take longer, usually 20 to 25 minutes of gentle simmering, but the payoff is a deeply creamy, slightly toothy texture that holds up beautifully under a hearty shrimp topping.
Whisking the grits into a mix of chicken broth and whole milk, rather than water alone, adds a savory richness that plain water simply cannot match. Once the grits are tender, a generous handful of sharp cheddar transforms them into the kind of cheesy shrimp and grits base people ask for seconds of.
Chef's Tip: Stir your grits frequently while they simmer. Stone ground grits like to settle and stick to the bottom of the pot, and a few extra stirs every couple of minutes is the difference between silky and scorched.
Building the Shrimp and Andouille Topping
While the grits simmer away, the real magic happens in the skillet. Browning the andouille sausage first renders out its smoky fat, which becomes the cooking medium for the vegetables and shrimp. Cooking the onion, celery, and bell pepper in that flavorful fat, along with a pat of butter, builds the aromatic foundation that so many shrimp and grits New Orleans style recipes rely on.
The shrimp themselves only need a couple of minutes per side. Gulf shrimp are traditional and have a natural sweetness that pairs perfectly with smoky andouille, but any large, fresh shrimp will work well. A final splash of lemon juice and hot sauce right before serving brightens the entire dish and keeps it from feeling heavy.
Chef's Tip: Resist the urge to overcook the shrimp. They go from tender to rubbery quickly, so pull them from the heat the moment they turn pink and opaque, then let them finish in the warm sauce.
Ready to make it? Here is the full step-by-step recipe:
New Orleans Style Shrimp and Grits
This New Orleans style shrimp and grits recipe layers plump Gulf shrimp and smoky andouille over creamy cheesy grits for the best shrimp and grits you can make at home.
Ingredients
- 1 lb large shrimp, peeled and deveined, tails removed
- 1 cup stone ground grits, not instant
- 2 cups chicken broth, low sodium preferred
- 2 cups whole milk
- 1 1/2 cups sharp cheddar cheese, freshly shredded
- 6 oz andouille sausage, diced
- 3 tbsp butter, divided
- 1/2 cup green bell pepper, finely diced
- 1/2 cup celery, finely diced
- 1/2 cup yellow onion, finely diced
- 3 garlic cloves, minced
- 1 1/2 tsp cajun seasoning, plus more to taste
- 1/2 tsp smoked paprika
- 1/2 cup diced tomatoes, canned, drained
- 1 lemon, juiced
- 2 green onions, thinly sliced, for garnish
- 1 tsp hot sauce, such as Crystal or Tabasco, plus more for serving
- 1 tsp kosher salt, to taste
- 1/2 tsp black pepper, freshly cracked
Instruction
In a medium saucepan, bring the chicken broth and milk to a gentle boil over medium heat.
Whisk in the grits, reduce heat to low, cover, and simmer for 20 to 25 minutes, stirring often, until thick and creamy.
Stir in 1 tablespoon of butter and the shredded cheddar cheese until melted and smooth. Season with salt and pepper, then cover to keep warm.
While the grits cook, pat the shrimp dry and toss with cajun seasoning and smoked paprika.
Heat a large skillet over medium high heat and cook the andouille sausage for 3 to 4 minutes until browned and crisp at the edges. Remove and set aside.
Add the remaining butter to the same skillet, then add the onion, bell pepper, and celery. Cook for 4 to 5 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the seasoned shrimp to the skillet in a single layer and cook for 2 minutes per side until just pink and opaque.
Return the andouille to the skillet, then stir in the diced tomatoes, lemon juice, and hot sauce. Simmer for 2 minutes to combine the flavors.
Spoon the warm cheesy grits into bowls and top generously with the shrimp and andouille mixture along with the pan sauce.
Garnish with sliced green onions and serve immediately with extra hot sauce on the side.
Equipment
- Medium saucepan
- Large skillet
- Whisk
- Wooden spoon
- Sharp knife and cutting board
Notes
Serving, Storing, and Make-Ahead Tips
Spoon the warm, cheesy grits into wide, shallow bowls so there is plenty of room for that smoky shrimp and andouille topping. A scattering of sliced green onions adds color and a fresh, mild bite, and an extra dash of hot sauce at the table lets everyone adjust the heat to their liking.
If you are meal planning, the shrimp and sausage topping reheats beautifully in a skillet over low heat. Grits are happiest made fresh, but leftovers can be revived with a splash of warm milk or broth stirred in over gentle heat until creamy again.
- Serve with a crisp green salad or simple sauteed greens to balance the richness
- Pair with a cold beer or a glass of crisp white wine for an easy weeknight dinner
- Double the recipe for a crowd-pleasing brunch centerpiece
However you serve it, this dish brings a little bit of Louisiana hospitality to your own kitchen table, one creamy, smoky, perfectly spiced bite at a time.
