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This zesty New Orleans-style Cajun shrimp and grits brings together velvety grits, flavorful sausage or bacon, and spicy shrimp all coated in a rich, saucy gravy. It’s cozy, filling, and works for any meal. Each spoonful hits you with creamy texture and bold Louisiana taste.
The first time I made this, an average evening turned into a party. As soon as the scent of Cajun spice and crisp bacon filled the house, the whole crew gathered in the kitchen. Now it’s the first thing my family asks for when they visit.
Dreamy Ingredients
- Stone ground grits: For the creamiest bite with a bit of texture. Go for these over quick grits if you want real flavor
- Milk: Makes things extra creamy. Whole milk is great but any kind works. Oat milk gives a dairy-free option
- Shredded white cheddar cheese: Brings a sharp, tangy kick. Freshly grated off the block is best
- Chicken broth just for the grits: Ramps up the taste and gives a savory finish. Low sodium if watching salt
- Butter: The easy way to add silkiness to your grits
- Shredded Parmesan reggiano cheese: Punches up the savory notes. Sliced from a wedge is your best bet
- Salt: Makes every flavor pop
- Raw shrimp: Sweet and juicy protein. Wild caught is great if possible. Peel and clean for best texture
- Bacon or andouille sausage: Deep smoky taste. Thick cut bacon or a local sausage is hard to beat
- Old Bay Seasoning: A classic boost for shrimp flavor
- Chopped white onions: Adds a sweet, savory smell and taste. Chop them fresh
- Garlic: Gives warmth and gentle spice. Juicy fresh cloves make a difference
- Chicken broth just for the gravy: Pulls all the smoky flavors together and makes a silky sauce
- Cajun Seasoning: Brings the spicy New Orleans flavor. Paprika and cayenne are key. Add a bit at a time
- Fresh lemon juice: Gives a lively tang and keeps everything bright
Easy Step-by-Step Directions
- Dive into Serving:
- Dish up the luscious grits into bowls. Pile shrimp on top and scoop on that spicy gravy. Drop both bacon or sausage bits around for extra smoky crunch
- Bring in That Gravy:
- Tip in onions and fresh garlic to the same skillet and cook until soft and fragrant, about two or three minutes. Pour in chicken broth and scrape up the brown flavorful bits stuck to the pan. Sprinkle in the Cajun spices and lemon juice then toss in the bacon or sausage you cooked earlier. If you want thick gravy, mix a spoonful of flour with equal water and add to the sauce, stirring until it thickens up
- Prep Your Shrimp:
- Drop cleaned shrimp into the hot bacon or sausage fat, season all over with Old Bay and salt and pepper. Sear two or three minutes each side just until pink and bouncy. Take out right away so they stay tender
- Sizzle the Bacon or Sausage:
- Fry up diced bacon or sausage in a hot pan until it’s crispy and brown. Put it aside but leave the fat in the skillet
- Let Grits Sit:
- Let your pot of cheesy grits stand for a good ten minutes. This simple pause helps them thicken up
- Start the Grits:
- In a big saucepan, get chicken broth, butter, and salt bubbling. Slowly shake in grits so they don’t go lumpy. Lower the heat and keep stirring for fifteen to twenty minutes until thick and creamy. Once it’s off the heat, stir in milk and cheese so it’s nice and smooth
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Good-to-Know Info
Honestly, my best moment is swirling in that cheddar at the very end. Takes me back to making Sunday grits with my grandma as a kid. The cheese makes it extra delicious—everyone always comes back for more.
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Leftover Advice
Store leftover grits and shrimp separately in airtight containers in your fridge for up to three days. To bring back the grits’ creamy vibe, reheat with a splash of milk or broth. Warm up shrimp in a skillet on very low just until heated through so it stays soft
Swaps and Substitutes
Try vegetable broth and your favorite non-dairy milk for a plant-based base. Use mushrooms or smoked tempeh instead of bacon or sausage if you’re skipping meat. Swap Old Bay for any spice blend meant for seafood. Out of cheddar or Parmesan? Monterey Jack or Gruyère melts great too
Ways to Serve
Spoon grits and shrimp into bowls and squeeze on fresh lemon for zing. Top with green onions or a splash of hot sauce if you’re craving heat. Pair it with a green salad or some fried green tomatoes. A glass of Southern sweet tea or a cold beer is a classic sidekick
Fun Background
This southern favorite started out as a simple meal for Carolina fishermen, then took on more seasoning in New Orleans. The Cajun style now loads it with smoky sausage and a spicy sauce, turning it into the comforting dish loved at Southern brunches. In Louisiana, it’s all about good times and sharing at the table
FAQs About the Recipe
- → How do I keep grits from getting lumpy?
Keep those grits moving while they cook, especially as you pour in the liquid. If you whisk or stir as you go, they'll stay nice and smooth.
- → Can I use another cheese for the grits?
Sure can. Grab any melty cheese you like! Gouda, Monterey Jack, sharp cheddar—whatever's your favorite will work great.
- → Is it possible to substitute bacon with sausage?
You bet. Swap in andouille sausage, or even turkey bacon if that's what you've got. Both add yummy smokiness that goes great with shrimp.
- → How do I avoid overcooking shrimp?
Cook shrimp just till they look pink and aren't see-through. Flip them once, then pull them off right away so they stay juicy.
- → What if my grits are too runny or thick?
If they're too thin, simmer them longer to cook off some liquid. If they're too thick, just stir in a splash of warm broth or milk 'til they're right.
- → Can I make this dish ahead?
Grits are easy to make ahead—just reheat them with a bit more broth or milk to loosen them up. Make the shrimp fresh though, so they're not chewy.