Shrimp and Smoked Sausage Grits

Shrimp and Smoked Sausage Grits: The Only Recipe You’ll Ever Need

Imagine a lazy Sunday brunch where the rich, smoky aroma of Andouille sausage fills your kitchen, promising a meal that’s both comforting and indulgent. Shrimp and Smoked Sausage Grits is more than just a recipe—it’s a Southern staple that brings bold flavors and creamy textures to your table with ease. This irresistibly creamy version from exorecipes.com elevates the classic dish using stone-ground grits and a secret blend of dairy for an ultra-smooth finish that sets it apart. Whether you’re a seasoned cook or a beginner, this Shrimp and Smoked Sausage Grits recipe is designed for success, transforming simple ingredients into a mouthwatering masterpiece in under an hour.

In this Shrimp and Smoked Sausage Grits creation, every bite delivers a symphony of sensations. The grits boast a velvety, irresistibly creamy texture that contrasts perfectly with the plump, succulent shrimp and the crispy edges of smoked sausage. Picture the smoky heat from the Andouille mingling with the subtle spice of Creole seasoning, all enveloped in a sauce that’s rich and aromatic. The flavors transport you to the heart of the South, with layers of savory depth from garlic and onions, balanced by the slight tang of white wine. It’s a dish that warms your soul while tantalizing your taste buds with its perfect blend of creaminess and crunch.

What makes this Shrimp and Smoked Sausage Grits recipe from exorecipes.com the ultimate authority? Crafted by Chef Mia and refined through rigorous testing, it incorporates a Chef’s Secret that ensures foolproof results every time. You’ll discover tips for achieving that signature creaminess, avoiding common pitfalls, and customizing the recipe to your preferences. From ingredient spotlights to step-by-step guidance, this post equips you with everything needed to master this Southern favorite and impress your guests. Dive in, and let’s make your next meal unforgettable with our expertly curated Shrimp and Smoked Sausage Grits guide.

Why This Shrimp and Smoked Sausage Grits Recipe is a Game-Changer

The Chef’s Secret: Our irresistibly creamy twist comes from slow-cooking stone-ground grits in a luxurious mix of chicken stock, whole milk, and half and half, which creates an exceptionally smooth base that outshines ordinary versions. This technique locks in moisture and enhances the grits’ natural nuttiness, making them the star of the dish. By adding aged cheddar at the end, we ensure a velvety finish that elevates the overall flavor profile, turning a simple comfort food into something truly gourmet.

Unbeatable Texture: The science behind this Shrimp and Smoked Sausage Grits lies in the emulsification of fats from the half and half and butter with the starches in the grits, resulting in a creamy consistency that’s not overly thick. This prevents the grits from becoming gummy, as the gentle heat allows for even absorption, while the proteins in the cheese help bind everything together for a luxurious mouthfeel.

Foolproof for a Reason: This recipe has been tested multiple times in real home kitchens to guarantee consistency, no matter your experience level. With clear instructions and pro tips, it’s designed to minimize errors, ensuring your Shrimp and Smoked Sausage Grits turns out perfectly every time, even on your first try.

Ingredient Spotlight: Quality Makes the Difference

Stone-ground grits are the foundation of this Shrimp and Smoked Sausage Grits recipe, providing that irresistibly creamy texture we’re known for. Their coarse grind retains more flavor and nutrients compared to quick-cooking varieties, releasing a hearty, earthy taste as they simmer. Opt for fresh, high-quality grits from a reputable source to avoid a gritty mouthfeel. If unavailable, substitute with polenta for a similar result, but adjust cooking time as it may cook faster.

Smoked Andouille sausage adds a bold, smoky depth that defines the Southern essence of Shrimp and Smoked Sausage Grits. Its spicy, flavorful profile comes from traditional curing and smoking, enhancing the dish’s overall savoriness. Choose sausages from a butcher for the best quality, as pre-packaged ones can be overly salty. For a milder option, swap with kielbasa, but increase the Creole seasoning to maintain that authentic kick.

Shrimp, specifically 26/30 count, deliver plump, juicy bites that make this Shrimp and Smoked Sausage Grits a standout. Fresh or frozen wild-caught shrimp offer the best flavor and texture, ensuring they don’t become rubbery. Always peel and devein them yourself for superior quality; if allergic, substitute with scallops for a similar seafood experience, adjusting cook time to prevent overcooking.

Creole seasoning is the flavor booster in this Shrimp and Smoked Sausage Grits, infusing everything with a warm, spicy blend of herbs and spices. Using a high-quality, salt-free version allows you to control seasoning levels. If you’re out, mix your own with paprika, garlic powder, and cayenne; for a low-sodium alternative, use a Cajun blend to keep the Southern flair without excess salt.

Aged cheddar cheese melts into the grits, creating that signature creaminess in Shrimp and Smoked Sausage Grits. Its sharp tang complements the richness of the dish, adding a layer of complexity. Select a block and shred it fresh for the best melt; substitutes like sharp gouda can work, but they might alter the flavor slightly, so taste as you go.

Step-by-Step Instructions for Shrimp and Smoked Sausage Grits

Step 1: Preparing the Grits

In a large saucepan, bring 3 cups of chicken stock and 3 cups of whole milk to a gentle boil over medium heat. Slowly whisk in 1 cup of stone-ground grits, then reduce the heat to low and let them simmer. Stir occasionally for 20-25 minutes until the grits thicken and become irresistibly creamy, absorbing the liquids fully.

Pro Tip: Stir frequently to prevent sticking, especially in the first few minutes—adding a pinch of salt early enhances flavor without overwhelming the dish.

Step 2: Sautéing the Vegetables

While the grits cook, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 cup of diced onion and 1 cup of diced celery, stirring until they soften and become translucent, about 5 minutes. Then, mix in 1 minced garlic clove and cook for another minute until fragrant, building a flavorful base for your Shrimp and Smoked Sausage Grits.

Common Mistake to Avoid: Don’t overcook the garlic, as it can turn bitter—remove from heat as soon as it becomes aromatic to keep the flavors fresh and balanced.

Step 3: Cooking the Sausage and Shrimp

Add 1 pound of diced and sliced smoked Andouille sausage to the skillet, cooking until it’s browned and releases its smoky oils, about 5 minutes. Sprinkle in 2 tablespoons of Creole seasoning, then incorporate 1 pound of peeled and deveined shrimp. Cook the shrimp, stirring gently, until they turn pink and opaque, which takes 3-4 minutes, ensuring they remain tender in your Shrimp and Smoked Sausage Grits.

Pro Tip: Use medium heat to avoid overcooking the shrimp; they continue to cook slightly after removal, so take them off just before they’re fully done for the perfect texture.

Step 4: Creating the Sauce

Pour in 1/2 cup of white wine to the skillet, scraping up any browned bits from the bottom for added flavor. Stir in 1 cup of half and half and let the mixture simmer until it thickens slightly, about 5 minutes. Add 3 tablespoons of unsalted butter, stirring until it’s fully melted and incorporated, creating a rich, creamy sauce that ties the Shrimp and Smoked Sausage Grits together.

Common Mistake to Avoid: Simmer on low heat to prevent the sauce from curdling—high heat can separate the dairy, so patience is key for that silky finish.

Step 5: Combining and Serving

Once the grits are creamy, stir in 3/4 cup of shredded aged cheddar cheese until it’s fully melted and smooth. Season with kosher salt and freshly ground black pepper to taste. Spoon the grits into bowls and top generously with the shrimp and sausage mixture for a complete Shrimp and Smoked Sausage Grits dish.

Pro Tip: Let the grits rest for a minute after adding cheese to allow flavors to meld, enhancing the irresistibly creamy texture without making it too hot to serve.

Serving & Presentation

Elevate your Shrimp and Smoked Sausage Grits with creative plating by layering the creamy grits in wide bowls and artfully arranging the shrimp and sausage on top for a visually appealing contrast. Garnish with freshly minced chives or parsley for a pop of color and subtle onion-like flavor that complements the dish’s richness. Pair this Southern favorite with light sides like a crisp green salad or steamed collard greens to balance the creaminess, or serve it as a main course alongside cornbread for a hearty, comforting meal that highlights the recipe’s bold flavors.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prep the grits base up to 3 days in advance by cooking them as directed, then cooling and refrigerating in an airtight container. For the shrimp and sausage mixture, sauté the vegetables and sausage ahead, but add the shrimp fresh on the day of serving to maintain texture—simply reheat the mixture gently on the stove.

Storing Leftovers: Store any remaining Shrimp and Smoked Sausage Grits in an airtight container in the refrigerator for up to 3 days; separate the grits from the topping to preserve quality. For longer storage, freeze portions in freezer-safe bags for up to 2 months, ensuring you cool them completely first to avoid condensation.

The Best Way to Reheat: Thaw frozen portions in the fridge overnight, then reheat grits on the stovetop with a splash of milk to restore creaminess, stirring over low heat. For the topping, warm in a skillet with a bit of broth to prevent drying out, bringing back the original flavors and textures effortlessly.

Frequently Asked Questions (FAQ)

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Shrimp and Smoked Sausage Grits

• Author: Chef mia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Method: Main Course
• Cuisine: Southern

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Description

A delightful blend of creamy stone-ground grits, succulent shrimp, and smoky Andouille sausage, this Shrimp and Smoked Sausage Grits recipe brings southern comfort right to your table. Perfect for any meal, this dish is bursting with flavor and easy to make, ensuring every bite is a true delight.

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Ingredients

Scale 1x2x3x

• 3 cupschicken stock
• 3 cupswhole milk
• 1 cupstone-ground grits
• 1 tbspolive oil
• 1 cupdiced onion
• 1 cupdiced celery
• 1clove garlic, minced
• 1lb smoked Andouille sausage, diced and sliced
• 2 tbspcreole seasoning
• 1lb shrimp (26/30count), peeled and deveined
• 1/2 cupwhite wine
• 1 cuphalf and half
• 3 tbspunsalted butter
• 3/4 cupaged cheddar cheese, shredded
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Prepare the Grits: In a largesaucepan, bring the chicken stock and whole milk to a boil. Slowlywhiskin the stone-ground grits, reducing the heat to low. Cook the grits, stirring occasionally, for about 20-25 minutes, or until they are thick and creamy.
2. Sauté the Vegetables: While the grits are cooking, heat the olive oil in alarge skilletover medium heat. Add the diced onion and celery, cooking until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
3. Cook the Sausage and Shrimp: Add the smoked Andouille sausage to the skillet and cook until browned. Sprinkle in the creole seasoning, then add the shrimp. Cook until the shrimp are pink and opaque, about 3-4 minutes.
4. Create the Sauce: Pour the white wine into the skillet, scraping up any browned bits from the bottom. Stir in the half and half and let the mixture simmer until slightly thickened, about 5 minutes. Add the butter, stirring until melted and incorporated.
5. Combine and Serve: Once the grits are done, stir in the shredded aged cheddar cheese until melted. Season with kosher salt and freshly ground black pepper to taste. Serve the creamy grits topped with the shrimp and sausage mixture. Garnish with minced chives.

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Notes

For a spicier version, add a pinch of cayenne pepper or extra creole seasoning.Sharp cheddar, gouda, or a blend of cheeses can be used for a different flavor profile.Adding diced bell peppers or tomatoes can provide extra color and flavor.

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Nutrition

• Calories: 600
• Sugar: 5
• Fat: 35
• Carbohydrates: 45
• Protein: 35