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–+ servings

Shrimp and Grits with Gravy Recipe

Savor creamy grits topped with shrimp and spicy Andouille sausage gravy. The ultimate Southern shrimp and grits with gravy recipe!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Breakfast, Brunch, Dinner, lunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

Creamy Grits
  • 4 cups chicken broth/stock
  • 1 1/2 cups quick grits
  • 3/4 cup heavy cream
  • 1 cup parmesan cheese
  • 3 tbsp. butter salted or unsalted
Shirmp Gravy
  • 1 tbsp olive oil
  • 1 lb. large shrimp peeled, deveined, tail-off
  • 12 ounces Andouille sausage sliced
  • 4 tbsp unsalted butter
  • 1 small yellow onion chopped
  • 1 red bell pepper chopped
  • 1 tbsp minced garlic about 3 cloves
  • 2 tbsp all-purpose flour
  • 4 cups chicken broth/stock
  • 1/2 tsp cajun seasoning, plus a pinch for shrimp I use Tony Chachere's
  • 1/2 tsp smoked paprika
  • fresh parsley chopped

Method
 

Shrimp Gravy
  1. Heat oil in a large non-stick or cast iron skillet over medium-high heat. Season shrimp with Cajun seasoning. Sauté shrimp for about 1 minute until slightly pink but not fully cooked. Reduce heat to medium and add sausage slices. Brown sausage on both sides for a few minutes, then remove sausage and shrimp from the pan and set aside.
  2. Retain the drippings in the pan and melt the butter. Add onion, bell pepper, and garlic. Cook for 3 to 5 minutes, stirring occasionally, until the vegetables are tender and fragrant.
  3. Sprinkle in flour and stir until fully incorporated into the vegetables. Gradually whisk in the broth, then stir in Cajun seasoning and smoked paprika. Bring the mixture to a simmer, reduce heat to low, and simmer uncovered for 5 minutes or until the gravy reaches the desired thickness.
  4. Stir fresh parsley into the gravy and serve immediately over warm grits.
Creamy Grits
  1. Heat broth in a medium saucepan over medium heat. Slowly whisk in the grits until the grains are separated. Reduce heat to low and simmer for 5 to 10 minutes until thickened, whisking constantly to prevent sticking and splattering.
  2. Stir in heavy cream and continue mixing until the grits are thick and creamy. Add Parmesan cheese and stir until melted, then mix in the butter. Season with salt and pepper to taste.
  3. Remove from heat and cover to keep warm until ready to serve.

Notes

Tips from grits
  • Using a whisk for the grits will ensure your grits come out smooth and creamy.
  • Stirring occasionally will reduce splatter and sticking
Tips and substiutions for shrimp gravy
  • A non-stick skillet, or seasoned cast-iron skillet works better for this recipe.
  • Bacon can be substituted for the sausage.  Just chop bacon into small pieces prior to cooking.