New Orleans Style Shrimp and Grits
Creamy, cheesy grits topped with smoky, spiced Louisiana shrimp in a buttery Cajun sauce. This is the best New Orleans shrimp and grits recipe you'll make at home.
A Bowl of New Orleans Comfort
There are few dishes that capture the soul of Louisiana cooking quite like shrimp and grits. This New Orleans shrimp and grits recipe layers buttery, cheesy grits with plump Gulf shrimp, smoky andouille sausage, and a punchy Creole pan sauce that you'll want to mop up with every last bite. If you've been searching for the best shrimp and grits recipe New Orleans style, the kind served in cozy Bourbon Street cafes and backyard Sunday suppers alike, this is it.
What makes this Louisiana shrimp and grits different from other versions you'll find online is the holy trinity of onion, celery, and bell pepper simmered right into the sauce, plus a generous hit of Creole seasoning that gives the shrimp real backbone. It's rich, a little spicy, and deeply savory, exactly what nola shrimp and grits should taste like.
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 slowly turn creamy, and a good cast iron or stainless skillet helps the shrimp and sausage develop that deep, slightly charred flavor that's so essential to Cajun and Creole cooking. Quality Creole seasoning and real stone ground grits, not the instant kind, are what separate an average bowl from a truly memorable one.
Why Stone Ground Grits Matter
Instant grits cook fast, but they trade away texture and flavor to get there. Stone ground grits take a bit longer, about 20 to 25 minutes of slow simmering, but they reward you with a creamy, slightly toothsome bowl that holds up under a hearty shrimp and grits New Orleans topping. Whisking them into a mix of chicken broth and whole milk, rather than plain water, builds richness right into the base before the cheese ever goes in.
Chef's Tip: Stir your grits often while they simmer, especially in the last 10 minutes. They thicken quickly near the end, and a few extra stirs prevent any sticking or scorching on the bottom of the pot.
Building the Cajun Shrimp and Sausage
This is where the dish gets its signature New Orleans grits recipe flavor. Browning the andouille sausage first renders out its smoky fat, which becomes the base for sauteing the holy trinity of vegetables. The shrimp, coated in Creole seasoning, only need a minute or two per side, just enough to turn pink and opaque without going rubbery.
A splash of chicken broth and fresh lemon juice at the end pulls everything together into a light, tangy pan sauce that clings to the shrimp and sausage instead of pooling thin and watery. It's the difference between a good cheesy shrimp and grits and a genuinely great one.
Chef's Tip: Don't walk away from the skillet once the shrimp go in. Overcooked shrimp turn tough and chewy fast, so pull them the moment they curl into a loose C shape and turn opaque.
Ready to make it? Here is the full step by step recipe for this grits and shrimp favorite:
New Orleans Style Shrimp and Grits
Creamy, cheesy grits topped with smoky, spiced Louisiana shrimp in a buttery Cajun sauce. This is the best New Orleans shrimp and grits recipe you'll make at home.
Ingredients
- 1 cup stone-ground grits, not instant
- 2 cups chicken broth, low sodium
- 2 cups whole milk
- 1 cup sharp cheddar cheese, freshly shredded
- 4 tbsp unsalted butter, divided
- 1 lb large shrimp, peeled and deveined, tails off
- 1/2 lb andouille sausage, sliced into half moons
- 2 tsp creole seasoning, such as Tony Chachere's or homemade blend
- 3 cloves garlic, minced
- 1/2 green bell pepper, diced, the 'green' in the holy trinity
- 1 stalk celery, diced
- 1/2 yellow onion, diced
- 1/2 cup chicken broth or stock, for the pan sauce
- 1 tbsp fresh lemon juice, fresh squeezed
- 2 green onions, thinly sliced, for garnish
- 1 tsp hot sauce, such as Crystal or Louisiana brand, plus more to taste
- 1 tsp kosher salt, or to taste
- 1/2 tsp black pepper, freshly cracked
Instruction
In a medium pot, bring the chicken broth and milk to a gentle boil over medium heat.
Slowly whisk in the grits, then 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 shredded cheddar cheese until fully melted. Season with salt and pepper, then cover and keep warm.
Pat the shrimp dry and toss with the Creole seasoning until evenly coated.
Heat a large skillet over medium-high heat. Add the andouille sausage and cook for 3 to 4 minutes until browned and slightly crisp. Remove with a slotted spoon and set aside.
Add the remaining 2 tablespoons of butter to the same skillet. Add the onion, bell pepper, and celery, and saute for 3 to 4 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. Cook for 1 to 2 minutes per side until just pink and opaque.
Return the sausage to the skillet, then pour in the chicken broth and lemon juice. Simmer for 2 to 3 minutes, scraping up any browned bits, until the sauce slightly thickens.
Taste the sauce and add hot sauce, salt, and pepper as needed.
Spoon warm cheesy grits into bowls. Top generously with the shrimp, sausage, and pan sauce.
Garnish with sliced green onions and an extra dash of hot sauce, then serve immediately.
Equipment
- Medium saucepan with lid
- Large cast iron or stainless skillet
- Whisk
- Slotted spoon
- Mixing bowls
Notes
Serving and Storing Your Shrimp and Grits
Serve this shrimp and grits New Orleans style hot, straight from the skillet to the bowl, so the sauce stays glossy and the cheese in the grits stays melty. A scatter of sliced green onions and an extra dash of hot sauce at the table lets everyone adjust the heat to their liking.
If you have leftovers, store the grits and the shrimp mixture in separate containers. Grits firm up significantly in the fridge, so reheat them low and slow with a splash of milk or broth, whisking until they loosen back into that signature creamy texture. Warm the shrimp gently in a skillet just until heated through, since the microwave or high heat can quickly overcook them.
A Few Variations to Try
- Swap in crawfish tails for a true bayou twist on this classic.
- Stir a spoonful of tomato paste into the sauce for a Creole style reddish hue.
- Add a handful of baby spinach to the sauce in the last minute of cooking for extra color and nutrients.
- Use pepper jack instead of cheddar for an extra layer of heat in the grits.
However you serve it, this dish is proof that a few humble ingredients, cooked with care and a little Louisiana spice, can turn into something truly unforgettable. Pull up a chair, grab a big spoon, and dig in.
