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Get cozy with New Orleans Cajun Shrimp and Grits—a creamy blend of grits loaded with smoky sausage or bacon, zippy shrimp, and a rich, bold gravy. This one’s got you covered for breakfast or dinner, packing every spoonful with warm Southern flavors and hearty comfort.
I remember making this for the first time and a regular weekday dinner instantly turned into a little party. That smell of Cajun spice and sizzling bacon had everyone hurrying to the kitchen. Now my family asks for it every time they come over.
Irresistible Ingredients
- Raw shrimp: Sweet, juicy, and full of seafood goodness. Choose wild shrimp if you can, peel and clean them for best texture
- Old Bay Seasoning: Brings classic flavor to the shrimp and always amps things up
- Bacon or andouille sausage: Adds smoke and body. Thick-cut bacon or a spicy sausage is best if you can swing it
- Chopped white onions: Boosts flavor with a subtle aroma. Fresh chop is best
- Garlic: Gives everything a mellow kick. Use fat, fresh cloves
- Chicken broth for the gravy: Adds depth and helps meld the savory flavors together
- Cajun Seasoning: Brings big, bold, spicy vibes. Pick a blend heavy on paprika and cayenne, taste as you go
- Fresh lemon juice: Brightens every flavor and wakes up the whole dish
- Shredded Parmesan reggiano cheese: Kicks up the savory side. Buy a wedge and shave it if you’re after that serious flavor
- Shredded white cheddar cheese: Melty and tangy sharp. Grab a block and shred yourself if possible
- Milk: Makes grits super creamy. Full fat gives best results, but any works. Barista oat or similar make it dairy free
- Stone ground grits: For the ultimate creamy but textured bite. Pass on instant to get all the flavor
- Salt: Pulls it all together and pumps up every bite
- Butter: The magic for silky, classic grits
- Chicken broth for the grits: Makes the grits so much richer and more flavorful. Go low-sodium if you need to rein in the salt
Easy Step-by-Step Guide
- Spoon and Serve:
- Ladle the grits into bowls first. Pile shrimp on top, pour on that spicy gravy, and scatter sausage or bacon over everything.
- Build the Gravy:
- Sauté onions and garlic in your skillet over medium heat until they’re golden and smell amazing, about 2-3 minutes. Stir in broth, scraping up any yummy bits stuck to the bottom. Toss in Cajun seasoning and squeeze in some lemon. Crumble sausage or bacon back in. Like your gravy thick? Mix water and flour in a bowl, add to sauce, and stir until it looks just right.
- Prepare the Shrimp:
- Throw peeled shrimp into the skillet drippings, season with Old Bay, salt, and pepper. Cook 2-3 minutes per side until just pink—they go quick. Pull them out right away so they stay tender.
- Cook the Bacon or Sausage:
- Fry up diced bacon or sausage in a skillet over medium high heat until crispy. Take them out, but leave the tasty drippings.
- Let Grits Rest:
- Set your grits aside and wait at least 10 minutes so they get thicker and set up nicely.
- Make the Flavorful Grits:
- In a big pot, bring your chicken broth, butter, and salt to a bubbling boil. Gradually shake in the grits, stirring non-stop to keep lumps out. Drop the heat low and keep stirring 15-20 minutes until thick and creamy. Off the stove, mix in milk and both cheeses—stir until silky smooth.
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Need-to-Know Info
I love tossing sharp cheddar in at the end—reminds me of swirling cheese into my grandma’s Sunday grits as a kid. That cheesy finish makes it impossible not to take another bite, and keeps us all coming back to the table.
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Save and Store
Pop leftover shrimp and grits in separate containers with lids and stash in the fridge—they’ll stay good for up to three days. Grits are best warmed gently with a splash of milk or broth to make them creamy again. For shrimp, hit a skillet over low until just heated through so they don’t get tough.
Switch It Up
Swap veggie broth and plant-based milk for the grits if you want it vegetarian. Bacon or sausage can step aside for smoked tempeh or roasted mushrooms as a meat-free swap. No Old Bay? Go with your go-to seafood seasoning. Out of cheddar or Parm? Monterey Jack or Gruyère go super melty too.
How to Serve
Scoop up shrimp and grits into shallow dishes, squeeze lemon over the top for extra zing. Toss on sliced green onions or pour a little hot sauce for more heat. This works great with a fresh green salad or some fried green tomatoes. Wash it down with sweet tea or a chilled local brew for pure Southern comfort.
Story & Traditions
This dish started out in the Carolina Lowcountry as a simple fishermen’s breakfast, then made its way to New Orleans where it was jazzed up with smoky bacon and spice-packed gravy. These days, it’s a favorite at Southern brunches and a true badge of warm Louisiana hospitality.
Common Recipe Questions
- → What’s the trick to grits coming out smooth?
Whisk while you pour in the liquid and keep stirring as they cook. This stops those lumpy bits from popping up.
- → Can I swap in another cheese in grits?
Totally! Melt Gouda, Monterey Jack, or even a sharp cheddar into the mix. Pick what you like best.
- → Could I use sausage instead of bacon?
For sure. Go for andouille or even turkey bacon. Both bring that smoky flavor and work great with shrimp.
- → How do I make sure shrimp aren’t tough?
Just cook shrimp until they turn pink all over and look opaque. Pull them out right away, so they stay soft.
- → My grits are kinda runny or maybe too thick. What should I do?
If it’s watery, simmer longer to let the liquid go. If they’re dense, stir in some warm milk or broth till they loosen up.
- → Can I prep this ahead of time?
Yep—the grits reheat nicely if you splash in more broth or milk. Cook shrimp right before serving so they’re not chewy.