Prep Time
30 Mins
Cook Time
35 Mins
Makes 6 to 8 servings

Shrimp and grits are a Southern favorite. Here, hearty andouille sausage adds a Cajun kick.

How to Make It

Step 1

Peel shrimp; devein, if desired.

Step 2

Melt butter in a large skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a light caramel color (about 6 minutes).

Step 3

Add onion, bell pepper, and celery, and cook 8 to 10 minutes or until tender. Add sausage, and cook 2 minutes. Stir in chicken broth, salt, and pepper, stirring to loosen particles from bottom of skillet. Bring to a light boil over medium-high heat. Reduce heat to medium, and simmer 8 to 10 minutes or until slightly thickened.

Step 4

Stir in shrimp, cream, and green onions, and cook, stirring occasionally, 3 minutes or just until shrimp turn pink. Serve over Creamy Cheddar Cheese Grits.

Ratings & Reviews

GJones's Review

March 25, 2010
Wonderful! Easy to make. I would either half the grit recipe or double the shrimp recipe to even out the proportions. I added two cans of chopped green chilis to the grits and they were even better!