Cajun New Orleans Shrimp and Grits (Print version)

Creamy cheddar grits topped with Cajun shrimp, smoky andouille, peppers, garlic, and a bright pan sauce.

# Ingredients:

For the cheddar grits

01 - 1 cup (170 g) stone-ground grits
02 - 2 cups (480 ml) whole milk
03 - 2 cups (480 ml) low-sodium chicken stock, plus more as needed
04 - 1/2 teaspoon kosher salt, plus more to taste
05 - 3 tablespoons (42 g) unsalted butter
06 - 1 cup (115 g) shredded sharp cheddar cheese
07 - 1/4 teaspoon black pepper

For the Cajun shrimp topping

08 - 1 lb (450 g) large shrimp, peeled and deveined
09 - 1 1/2 teaspoons Cajun seasoning, divided
10 - 6 oz (170 g) andouille sausage, sliced into half-moons
11 - 1 tablespoon olive oil, if needed
12 - 1/2 medium yellow onion, finely diced
13 - 1/2 green bell pepper, finely diced
14 - 1 celery rib, finely diced
15 - 3 cloves garlic, minced
16 - 1/2 teaspoon smoked paprika
17 - 3/4 cup (180 ml) low-sodium chicken stock
18 - 1 teaspoon Worcestershire sauce
19 - 1-2 teaspoons Louisiana-style hot sauce
20 - 1 tablespoon fresh lemon juice
21 - 2 green onions, sliced
22 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Bring milk, chicken stock, and salt to a simmer in a heavy saucepan. Whisk in the grits slowly, reduce heat to low, and cook 25-35 minutes, stirring often, until tender and creamy.
02 - Remove the grits from the heat. Stir in butter, cheddar, and black pepper. Add a splash of warm stock if they seem too thick, then cover and keep warm.
03 - Pat the shrimp dry. Toss with 1 teaspoon Cajun seasoning and set aside while you start the skillet.
04 - Cook the andouille in a large skillet over medium-high heat for 3-4 minutes, until browned at the edges. Add a little olive oil only if the pan looks dry.
05 - Add onion, bell pepper, and celery to the skillet. Cook 4-5 minutes until softened, then stir in garlic, smoked paprika, and the remaining Cajun seasoning for 30 seconds.
06 - Push the vegetables to the side and add the shrimp in an even layer. Cook 1-2 minutes per side, just until pink and opaque. Transfer shrimp to a plate if needed to prevent overcooking.
07 - Add chicken stock, Worcestershire sauce, hot sauce, and lemon juice to the skillet. Scrape up the browned bits and simmer 2-3 minutes until lightly reduced.
08 - Return shrimp to the skillet and toss briefly. Spoon grits into bowls, top with the shrimp mixture, and finish with green onions and parsley.

# Good to know:

01 - Serve immediately while the grits are creamy.
02 - Use low-sodium stock because Cajun seasoning and sausage can be salty.
03 - Add more hot sauce at the table for extra heat.

Back