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Shrimp and Grits with Andouille Gravy

This Southern brunch staple gets amped up with a flavorful cajun andouille and bacon gravy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Cajun, Soul Food, Southern
Ingredients Method

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

Method
 

Cheese Pepper Grits
  1. In a sauce pot, saute garlic and onions in olive oil until translucent and aromatic.
  2. Add stock and milk to pot and bring to a boil. Once boiling, slowly pour in grits, whisking vigorously to avoid lumps.
  3. 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
  4. Remove from heat and add in butter, cream, and cheese, whisking to incorporate. Season with salt and pepper to taste.
Shrimp
  1. In a saute pan, heat up oil and butter over medium high heat.
  2. Season shrimp with cajun seasoning, paprika, onion powder, salt and pepper.
  3. 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
  1. 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.
  2. Add onions, bell peppers, and garlic and continue to saute until veggies are soft.
  3. 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.
  4. Reduce heat to medium low and allow the gravy to simmer until thick, about 3 minutes.
  5. Season with cajun seasoning, paprika, onion powder, and salt and pepper to taste. Remove from heat and add shrimp to the gravy to reheat.
  6. 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.