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Are you really from the South if you don’t enjoy a hearty bowl of shrimp and grits? I have had a lot in my day, and I have to say these cheesy pepper grits topped with a cajun andouille sausage and bacon gravy may in fact be my favorite version of them….ever! Yes that is a tall feat, but the spicy, salty gravy luxuriously coats the shrimp and adds such a great contrast to the rich creamy grits.
Now, I will confess, I was not always a fan of grits (shrimp have always been my main squeeze!). And like many, I am positive that the reason for this was because I never had them prepared well. Too clumpy, too bland. But with this recipe, I will never doubt the greatness of grits again!
Cheesy Pepper Gits
There are a few keys to good grits. One is constant whisking, and the other is plenty of fat! For this recipe I used quick grits. I don’t recommend instant grits. To me, they always come out bland and lifeless, no matter how much you doctor them up!
I like to start mine with a little flavor base. Start by sauteing 1/3 cup of diced white onion and a minced garlic clove in the bottom of a saucepot with a drizzle of olive oil. I cook until just translucent and aromatic. Now add 3 cups of chicken stock and 1 cup of milk (you can use all chicken stock but I like a bit of creaminess). The ratio of grits to liquid should be 1:4, for every 1 cup of grits, you will need 4 cups of liquid. A serving is 1/4 cup of grits, so to make this recipe for one, use 1/4 cup of grits to 1 cup of liquid.
Bring the liquid to a boil and slowly pour in your grits, whisking vigorously to avoid clumping. Lower the heat and let the grits continue cooking for another 5-7 minutes or until all of the liquid is absorbed and the grits are thick, whisking occasionally. Remove from the heat and immediately whisk in 2 tbsp of unsalted butter, 4 tbsp of heavy cream, and 1 1/2 cups of shredded sharp cheddar cheese into the pot, seasoning with salt and pepper to taste. Boom, perfect grits!
Shrimp
Yes, these grits are AWESOME! Yes, I could eat them alone. But the best part of this dish is the shrimp in andouille gravy. Hands down, it’s a showstopper. I could eat it by the ladle. And the best part is, it comes together while you are cooking your grits.
Start by cooking the shrimp. I seasoned 1lb of 26/30 shrimp (jumbo- 26-30 per pound) with 2 tsp of cajun seasoning, 1/2 tsp of onion powder and smoked paprika, and salt and pepper. In a large skillet with 1 tbsp of olive oil and butter, sear the shrimp, 2 minutes on the first side and 1 minute on the second. Set aside.
Andouille Gravy
In the same pan you cooked the shrimp in, add 4 pieces of chopped bacon and 2 links (about 6 oz) of diced andouille sausage. Saute for 3-5 minutes until the fat renders out of the bacon and it begins to crisp. Drain some of the fat if needed, leaving at least 2-3 tbsp in the pan. Now, add in 1/2 cup of diced white onion, 1/3 cup each of diced red and green bell peppers, and 1 clove of minced garlic. Cook until translucent, then sprinkle 1/4 cup of flour over the pan. Stir to coat and cook for about 1-2 minutes to cook the raw flour taste out.
Carefully pour in 1 1/2 cups of chicken stock and 1/2 cup of milk into the pan and whisk/stir until the flour has dissolved. Lower the heat to medium-low and allow the gravy to thicken, 2-3 minutes. Season with 1/2 tbsp of cajun seasoning, 1 tsp of paprika and onion powder, and salt and pepper to taste. Remove from heat and add shrimp back to the gravy to reheat.
To serve, pile the grits into wide bowls, you know, for maximum coverage! Top with a generous portion of that delicious gravy and a few pieces of shrimp. Finish with a sprinkle of green onions, parsley, or bacon bits, and serve immediately! If you weren’t a believer before, you have to try this recipe! And if you already have a love affair with shrimp and grits, try this cajun spin with bacon and andouille gravy! Brunch will never be the same.
Need More Brunch Recipes?
- French Toast Sliders
- Breakfast Taquitos
- Caramel Cinnamon Rolls
- Potato Chorizo Breakfast Tacos
- Fried Chicken Biscuit With Maple Butter
Shrimp and Grits with Andouille Gravy
Ingredients
Cheese Pepper Grits
- 1 tbsp olive oil
- ⅓ cup white onion diced
- 1 clove garlic minced or grated
- 3 cups chicken stock
- 1 cup milk
- 1 cup quick grits not instant
- 1 tbsp cracked black pepper
- ½ tbsp salt
- 2 tbsp unsalted butter
- 3 tbsp heavy cream
- 1½ cups sharp cheddar
Shrimp
- 1 tbsp olive oil
- 1 tbsp butter
- 1 lb peeled deveined shrimp I used extra large (26/30)
- 2 tsp cajun seasoning
- ½ tsp smoked paprika
- ½ tsp onion powder
- salt and pepper
Andouille Gravy
- 4 strips bacon chopped
- 6 oz andouille sausage about 2 links, diced
- ½ cup white onion diced
- ⅓ cup red bell pepper diced
- ⅓ cup green bell pepper diced
- 1 clove garlic minced
- ¼ cup flour
- 1½ cups chicken stock
- ½ cup milk
- ½ tbsp cajun seasoning
- 1 tsp onion powder
- 1 tsp smoked paprika
- salt and pepper
Instructions
Cheese Pepper Grits
- In a sauce pot, saute garlic and onions in olive oil until translucent and aromatic.
- Add stock and milk to pot and bring to a boil. Once boiling, slowly pour in grits, whisking vigorously to avoid lumps.
- Lower heat to medium and continue to cook grits for 5-7 minutes until the liquid is absorbed and the grits are thick, whisking occasionally
- Remove from heat and add in butter, cream, and cheese, whisking to incorporate. Season with salt and pepper to taste.
Shrimp
- In a saute pan, heat up oil and butter over medium high heat.
- Season shrimp with cajun seasoning, paprika, onion powder, salt and pepper.
- Sear shrimp in pan for 2 minutes on one side, flip, and cook another minute on the other side. Remove from pan and set aside.
Andouille Gravy
- In the same pan that you cooked the shrimp in, add diced andouille and bacon. Cook 3-5 minutes or until the bacon fat has rendered and it is turning crisp.
- Add onions, bell peppers, and garlic and continue to saute until veggies are soft.
- Sprinkle flour over meat and veggies and stir to coat. Cook for 1-2 minutes to cook the flour flavor out. Slowly pour in stick and milk, and whisk/stir until the flour has dissolved.
- Reduce heat to medium low and allow the gravy to simmer until thick, about 3 minutes.
- Season with cajun seasoning, paprika, onion powder, and salt and pepper to taste. Remove from heat and add shrimp to the gravy to reheat.
- To serve, put a generous portion of grits in a bowl, top with gravy and a few pieces of shrimp, and garnish with green onion, parsley, or bacon bits. Serve immediately.
