Louisiana-Style Shrimp and Grits
By Kelly SongPublished on September 6, 2026
Time
55 minutes
Yield
Serves 4 to 6
Ingredients
Grits
3 tablespoons unsalted butter 1 cup grits 2¼ cups whole milk 2 cups chicken broth ½ teaspoon table salt 4 ounces extra-sharp cheddar cheese, shredded (1 cup)¼ teaspoon cayenne pepper (optional)Shrimp
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed1 tablespoon Cajun seasoning, divided2 tablespoons unsalted butter 6 ounces andouille sausage, cut into ½-inch pieces1 onion, chopped fine1 green bell pepper, stemmed, seeded, and chopped fine4 garlic cloves, minced2 teaspoons all-purpose flour ¾ cup chicken broth ½ cup heavy cream 1 tablespoon lemon juice 2 scallions, sliced thinBefore You Begin
We developed this recipe with widely available Quaker Old Fashioned Grits. If using our winning grits (Anson Mills Pencil Cob Grits) or other more coarsely ground grits, increase the simmering time in step 1 to about 50 minutes. To avoid an overly salty dish, we recommend using a Cajun seasoning with less than 150 milligrams of sodium per ¼ teaspoon. Alternatively, make our DIY Cajun Seasoning.
Instructions
- Melt 1 tablespoon unsalted butter in medium saucepan over medium heat. Add 1 cup grits and cook, stirring often, until fragrant, about 3 minutes. Whisk in 2¼ cups whole milk, 2 cups chicken broth, and ½ teaspoon table salt. Increase heat to medium-high and bring to boil. Reduce heat to low, cover, and simmer, whisking often, until grits are thick and creamy, about 25 minutes. Remove from heat and let stand covered to keep warm.
- Meanwhile, toss 1 pound shrimp, peeled, deveined, and tails removed, with 2 teaspoons Cajun seasoning in bowl and set aside. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add 6 ounces andouille sausage, cut into ½-inch pieces, and cook until browned, 3 to 4 minutes. Add 1 finely chopped onion; 1 green bell pepper, seeded, and chopped fine; and remaining 1 teaspoon Cajun seasoning and cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes.
- Add 4 minced garlic cloves and 2 teaspoons all-purpose flour and cook, stirring constantly, for 1 minute. Slowly stir in ¾ cup chicken broth and ½ cup heavy cream, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and add shrimp. Simmer, stirring constantly and occasionally flipping shrimp, until sauce is slightly thickened and shrimp are opaque and just cooked through, 2 to 4 minutes. Off heat, stir in 1 tablespoon lemon juice. Season with salt to taste.
- Whisk remaining 2 tablespoons butter; 1 cup shredded extra-sharp cheddar cheese; and ¼ teaspoon cayenne, if using, into grits until cheese is melted. If grits have stiffened, add hot water, 1 tablespoon at a time, to loosen. Divide grits among serving bowls and top with shrimp mixture. Sprinkle with 2 thinly sliced scallions and serve immediately.
for the grits
for the shrimp
Time
55 minutesYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Shrimp and grits was once a simple Lowcountry fisherman’s meal—but in the last few decades, restaurants all over the American South have embraced and revised the dish. In New Orleans, cooks dial up its richness and intensity, adding cheese to the grits and andouille sausage to the shrimp and cloaking the whole thing in a creamy, spicy sauce. In our version of New Orleans’s shrimp and grits, we toast the grits in butter to coax out their natural nuttiness and simmer them slowly in a mixture of milk (which contains natural compounds that enhance corn’s flavors) and savory chicken broth for a creamy, velvety texture. We then stir in extra-sharp cheddar and more butter to amp up the richness without overpowering the grits. The shrimp topping is built upon a base of peppers, onions, and andouille sausage; then, we add flour, broth, and cream to create a velvety sauce. A blend of Cajun-style spices adds fiery-red hues and complex layers of herbs, alliums, and heat. We save the spiced shrimp for last, stirring them into the cream sauce where they gently poach to tender succulence. We finish the dish with lemon juice and a smattering of scallions, both of which add pops of brightness and freshness to the decadent backdrop.
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