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Cajun New Orleans Shrimp Grits

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This classic Southern favorite features tender shrimp sautéed in bold Cajun spices, served atop a bed of ultra-creamy cheese grits. The savory tomato and pepper-infused gravy adds heat and rich depth, while a touch of sharp cheddar and fresh green onions brighten each bite. Perfect for a hearty meal that brings the taste of New Orleans home, these grits are simmered to perfection and the shrimp are cooked just until pink for juicy, flavorful results. A dash of hot sauce offers an added kick, making this dish comforting and full of Southern flair.

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Updated on Thu, 10 Jul 2025 17:07:58 GMT
A bowl of Cajun New Orleans Shrimp and Grits, topped with bacon and green onions. Pin it
A bowl of Cajun New Orleans Shrimp and Grits, topped with bacon and green onions. | myhomemaderecipe.com

Cajun New Orleans Shrimp and Grits is the dish that brings the soulful spirit of Louisiana into your kitchen. It is my go-to when I want something deeply comforting with a punch of flavor. The creamy cheddar grits form the perfect foundation for the bold, spicy shrimp in a saucy Cajun gravy. I first tried these grits on a stormy night in New Orleans and instantly understood why this meal is so beloved.

My family always lights up when I set a big bowl of this on the table. This dish is now a birthday breakfast tradition with my youngest begging for extra gravy.

Ingredients

  • Stone ground grits: Bring texture and body to the bowl. Seek out true Southern-style grits for authentic flavor
  • Chicken broth: Builds richness in the base. Use homemade if you can
  • Sharp cheddar cheese: Infuses creaminess. Go with an aged variety for extra tang
  • Butter: Delivers silkiness throughout both grits and gravy
  • Heavy cream or milk: Adds lusciousness without heaviness
  • Salt and black pepper: For balance. Freshly cracked pepper is wonderful here
  • Large shrimp: Give succulence. Look for wild caught if possible
  • Olive oil plus butter for sautéing: Helps round out flavors and gives great texture
  • Onion and bell pepper: Contribute natural sweetness and aroma. Choose vibrant fresh produce
  • Garlic: Electrifies the sauce with sharp savory notes
  • Diced tomatoes: For tang and moisture. Go for fire roasted for more punch if you wish
  • Chicken or seafood stock: Layers on more flavor
  • Cajun seasoning: Is your signature. Blend your own or buy high-quality pre-made
  • Smoked paprika: Brings smoky depth. Spanish variety is excellent
  • Dried thyme: Gives subtle earthiness and complexity
  • Hot sauce: Is optional but recommended for an extra kick
  • All-purpose flour: Thickens the sauce
  • Sliced green onions: Offer color and mild oniony zip at the end

Instructions

Prepare the Grits:
In a heavy saucepan bring your liquid to a boil. Slowly pour in stone ground grits while whisking to prevent lumps. Once all grits are added reduce heat to the lowest setting and continue whisking for a few minutes. Put on a lid leaving a slight vent and simmer gently for at least twenty minutes. Stir every five minutes scraping the bottom so nothing sticks. When grits are creamy and tender stir in butter sharp cheddar cheese and heavy cream. Taste for seasoning and keep covered off heat so they stay warm and velvety.
Build the Cajun Gravy Base:
Heat butter and olive oil in a sturdy skillet over medium. Once hot add diced onion and bell pepper. Cook five minutes stirring so they do not brown but soften and turn sweet. Add minced garlic and stir just until fragrant about thirty seconds.
Make the Roux and Add the Liquids:
Sprinkle flour evenly over the vegetables. Stir constantly letting the flour absorb fat and toast very lightly for another minute. Slowly pour in chicken or seafood stock stirring all the time to prevent clumping. Add diced tomatoes with their juices. Make sure everything is blended before adding Cajun seasoning smoked paprika dried thyme and optional hot sauce. Bring to a gentle simmer and let cook until slightly thickened about seven minutes.
Simmer Shrimp:
Add shrimp to the skillet nestling them into the sauce. Let them cook uncovered for three to four minutes flipping once so both sides turn a bright pink and lose transparency. Do not overcook as shrimp will become tough.
Assemble and Garnish:
Spoon a generous helping of hot cheddar grits into deep bowls. Ladle over the spicy shrimp and plenty of Cajun gravy. Top with sliced green onions and more hot sauce if you love extra heat.
A bowl of shrimp and cheese grits sits on a table. Pin it
A bowl of shrimp and cheese grits sits on a table. | myhomemaderecipe.com

Shrimp is always a standout for me because it cooks in just minutes and soaks up all the spicy sauce. The first time my grandmother made this she insisted on wild caught shrimp and I swear that made every bite extra sweet. Family conversations feel warmer with bowls of this on the table.

Storage Tips

Leftover Cajun shrimp and grits stay good in the fridge for up to three days. Keep shrimp separate from the grits so reheating is even. Use a splash of broth to loosen the grits when warming them up. I like to bring the gravy to a simmer before adding the shrimp so they do not get rubbery.

Ingredient Substitutions

If you do not have heavy cream milk works fine although the end flavor is less rich. For cheddar swap in another bold cheese like gouda or pepper jack. Vegetarian versions work well with mushrooms in place of shrimp and vegetable stock swapping for chicken broth.

Serving Suggestions

Serve this dish hot in generous bowls for breakfast brunch or hearty dinner. Add a crisp side salad dressed in lemony vinaigrette to lighten things up. Warm buttermilk biscuits or crusty bread are a perfect pairing for soaking up every drop of sauce.

Cultural and Historical Notes

Shrimp and grits is a classic dish from both low country South Carolina and the heart of New Orleans. Traditionally grits were a breakfast staple but eventually they became the star in luxurious dinners with shrimp and spicy sauce. Cajun influences add the spices smoked flavors and plenty of vibrancy to the dish you see today.

A bowl of shrimp and grits with bacon bits on top. Pin it
A bowl of shrimp and grits with bacon bits on top. | myhomemaderecipe.com

Warm spicy and so comforting Cajun shrimp and grits is a craveable Southern classic that never gets old. No matter the season it is a recipe that brings people together and makes every meal feel special.

Frequently Asked Questions

→ How can I prevent my grits from turning lumpy?

Briskly whisk the grits into boiling liquid and continue stirring as they simmer. Stir frequently and add more liquid as needed for smooth, creamy texture.

→ What type of shrimp works best?

Large, peeled and deveined shrimp are ideal. Fresh or thawed shrimp hold their texture best in the spicy Cajun gravy.

→ Can I substitute the cheese in the grits?

Yes, sharp white cheddar or gouda are great alternatives. Adjust the quantity to match your taste preferences and creaminess.

→ How spicy does the dish get?

Spice level depends on your Cajun seasoning and hot sauce. Start mild and increase gradually to suit your palate.

→ How do I thicken the shrimp gravy?

Sprinkle flour over sautéed onions and peppers to make a roux. Gradually stir in stock, simmering until the gravy thickens.

Cajun New Orleans Shrimp Grits

Spicy Cajun shrimp served over creamy cheddar grits with smoky gravy and vibrant green onions.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Susan

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Cajun

Yield: 4 Servings (Serves 4 portions)

Dietary: ~

Ingredients

→ Cheddar Grits

01 250 ml stone-ground grits
02 1 litre water or chicken broth
03 100 g shredded sharp cheddar cheese
04 28 g butter
05 60 ml heavy cream or whole milk
06 Salt to taste
07 Black pepper to taste

→ Cajun Shrimp & Gravy

08 450 g large shrimp, peeled and deveined
09 28 g butter
10 15 ml olive oil
11 1 small onion, diced
12 1 bell pepper, diced
13 2 cloves garlic, minced
14 410 g diced tomatoes with juices
15 240 ml chicken or seafood stock
16 2 teaspoons Cajun seasoning
17 0.5 teaspoon smoked paprika
18 0.5 teaspoon dried thyme
19 1 teaspoon hot sauce (optional)
20 16 g all-purpose flour
21 2 green onions, sliced (for garnish)

Instructions

Step 01

In a medium saucepan, bring water or broth to a boil over high heat. Whisk in the grits, reduce heat to low, and simmer for 20 to 25 minutes, stirring occasionally, until thick and creamy.

Step 02

Remove pot from heat. Stir in butter, cheddar cheese, and heavy cream or milk until melted and fully incorporated. Season with salt and black pepper. Cover and keep warm.

Step 03

In a large skillet over medium heat, melt butter with olive oil. Add diced onion and bell pepper; sauté for 5 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.

Step 04

Sprinkle flour over the sautéed vegetables and cook, stirring constantly, for 1 minute to form a light roux. Gradually pour in stock while stirring to prevent lumps. Mix in diced tomatoes with juices, Cajun seasoning, smoked paprika, dried thyme, and hot sauce if using. Simmer for 5 to 7 minutes until thickened.

Step 05

Add shrimp to the skillet and cook for 3 to 4 minutes, stirring occasionally, until pink and opaque.

Step 06

Spoon the creamy grits into individual serving bowls. Ladle Cajun shrimp and gravy over the grits. Garnish with sliced green onions and additional hot sauce if desired.

Notes

  1. For extra depth of flavor, use high-quality chicken or seafood stock in both grits and gravy.

Tools You'll Need

  • Medium saucepan
  • Large skillet
  • Whisk
  • Wooden spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains shellfish, dairy, and gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 540
  • Total Fat: 26 g
  • Total Carbohydrate: 48 g
  • Protein: 29 g