Cajun New Orleans Shrimp and Grits

Cajun New Orleans Shrimp and Grits balances creamy grits with savory bacon or sausage and spicy shrimp in a rich gravy. It warms you up from the inside out and works for breakfast or dinner. You get comforting texture with bold Louisiana flavor in every bite.

My first try at this dish turned ordinary dinner into a celebration. The aroma of bacon and Cajun seasoning brought everyone out of their rooms. Now it is a special request whenever family visits.

Ingredients

• Chicken broth for the grits: Boosts flavor and helps them cook up rich and savory. Use a low sodium version if you want to control salt
• Butter: Gives the grits their classic silkiness
• Salt: To enhance and balance all the flavors
• Stone ground grits: Offer the best creamy yet slightly textured bite. Avoid instant grits for full flavor
• Milk: Adds creaminess. Whole milk works best but any milk can be used. Use a barista oat or similar for a dairy free version
• Shredded white cheddar cheese: For sharp, tangy depth. Buy a block and grate it fresh if you can
• Shredded Parmesan reggiano cheese: Gives extra savory pop. Choose a wedge if possible for authentic taste
• Raw shrimp: For juicy and sweet seafood flavor. Look for wild caught shrimp if possible. Always peel and devein for best texture
• Old Bay Seasoning: Is classic for shrimp and a real flavor booster
• Bacon or andouille sausage: Brings smoke and depth. Pick thick cut bacon or locally made Cajun sausage if possible
• Chopped white onions: Give aromatic undertones. Freshly chopped is key
• Garlic: Adds warm and spicy notes. Use plump fresh cloves
• Chicken broth for the gravy: Helps pick up bacon flavor and makes a silky sauce
• Cajun Seasoning: Is the star for spice and authentic taste. Choose a blend with paprika and cayenne. Taste as you go
• Fresh lemon juice: Adds brightness and makes the dish pop

Step-by-Step Instructions

Make the Flavorful Grits:

Bring chicken broth butter and salt to a boil in a large pot. Stir in stone ground grits a little at a time to prevent lumps. Lower heat to Low and stir constantly for 15 to 20 minutes. Grits should absorb most liquid and become thick and creamy. Remove from heat then stir in milk and both cheeses until velvety smooth

Let Grits Rest:

Allow grits to sit and thicken for at least 10 minutes. This step helps the texture set

Cook the Bacon or Sausage:

Fry diced bacon or andouille sausage in a skillet over medium high heat until crisp. Set aside leaving the drippings in the skillet for more flavor

Prepare the Shrimp:

In leftover bacon or sausage drippings add cleaned shrimp season with Old Bay and a pinch of salt and pepper. Cook each side about 2 to 3 minutes just until pink and barely firm. Remove shrimp as soon as done to avoid overcooking

Build the Gravy:

Add chopped onions and minced garlic to the skillet over medium heat. Sauté until soft and fragrant about 2 to 3 minutes. Pour in chicken broth and use a wooden spoon to scrape up any brown bits from the pan. Add Cajun seasoning and lemon juice. Crumble cooked bacon or sausage back into the sauce. If you like thick gravy mix one tablespoon of water with one tablespoon of flour in a bowl and stir this in until the sauce thickens to your taste

Spoon and Serve:

Spoon grits onto plates or bowls. Top generously with shrimp then drizzle the spicy gravy and crumble bacon or sausage throughout

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You Must Know

My favorite part is stirring in the sharp cheddar at the end. It reminded me of helping my grandma finish Sunday grits when I was a child. Cheese makes the grits irresistible and brings us back to the table every time

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Storage Tips

Leftover shrimp and grits can be stored in separate airtight containers in the refrigerator for up to three days. Reheat grits gently with a splash of milk or broth to restore creaminess. Shrimp is best reheated in a skillet over low heat just until warm to keep it tender

Ingredient Substitutions

For the grits use vegetable broth and plant-based milk for a vegetarian base. Replace bacon or sausage with smoked tempeh or mushrooms if you want a meatless version. Old Bay can be swapped for your favorite seafood spice blend. If you are out of cheddar or Parmesan try Monterey Jack or Gruyère for a melty bite

Serving Suggestions

Pile shrimp and grits into shallow bowls and serve with lemon wedges for added brightness. Top with sliced scallions or a drizzle of hot sauce for extra punch. It is perfect with a crisp green salad or fried green tomatoes on the side. Pair with sweet tea or a cold local beer for a Southern experience

Cultural and Historical Notes

Shrimp and grits began as humble fishermen’s breakfast along the Carolina Lowcountry but took on big flavors in New Orleans kitchens. The Cajun variation adds smoky bacon and spicy gravy creating the comforting dish known in Southern brunch spots today. It remains a symbol of hospitality and celebration in Louisiana homes

Frequently Asked Questions

→ How do I keep grits from getting lumpy?

Consistently stir the grits while cooking, especially when adding liquid. Gradually pouring and whisking keeps them smooth.

→ Can I use another cheese for the grits?

Yes, feel free to use your favorite melting cheese such as Gouda, Monterey Jack, or sharp cheddar to suit your taste.

→ Is it possible to substitute bacon with sausage?

Absolutely. Andouille sausage or even turkey bacon both provide a flavorful, smoky base for the gravy and pair well with shrimp.

→ How do I avoid overcooking shrimp?

Sauté just until the shrimp turn opaque and pink on both sides. Remove immediately to keep them tender, not rubbery.

→ What if my grits are too runny or thick?

If grits are runny, cook longer to evaporate excess liquid. To thin thick grits, stir in a little warm broth or milk until smooth.

→ Can I make this dish ahead?

Grits can be made ahead and reheated with extra broth or milk. Cook shrimp fresh for best texture and flavor.