Big Easy Cajun Shrimp and Grits

Welcome to the ultimate guide for crafting the most authentic and irresistible **Cajun New Orleans Shrimp and Grits**. This isn’t just a recipe; it’s a culinary journey into the heart of Southern Louisiana, where rich, creamy grits meet succulent shrimp drenched in a deeply flavored, spicy gravy. Perfect for a hearty breakfast, a decadent brunch, or a satisfying dinner, this classic dish embodies the soul of Creole and Cajun cooking, delivering comfort and a burst of vibrant flavor with every spoonful.

If you know Southern cuisine, you know that shrimp and grits isn’t merely a meal – it’s an experience. My version ensures you get that true New Orleans flair: think impossibly creamy, often cheesy grits, generously topped with plump, perfectly seasoned Cajun shrimp, all swimming in a savory, buttery sauce that promises genuine depth. This recipe has been meticulously tested to bring you a dish that’s not just good, but truly unforgettable. Prepare for a symphony of flavors that will have everyone asking for seconds, whether you’re a seasoned cook or just starting your culinary adventure.

Cajun Shrimp and Grits Ingredients: The Foundation of Flavor

Creating the perfect plate of Cajun New Orleans Shrimp and Grits starts with understanding each key component. From the texture of your grits to the freshness of your shrimp and the robust flavor of your gravy, every ingredient plays a crucial role in building this iconic Southern dish. Let’s dive into what you’ll need to make this recipe truly shine.

What Type of Grits to Use for the Creamiest Texture

The world of grits offers a surprising variety, each with its own characteristics that impact the final dish. You’ll typically find quick grits, instant grits, stone-ground grits, and sometimes hominy grits. While instant grits are convenient due to being precooked, their texture can often be less satisfying. Always refer to packaging for specific instructions if you opt for them.

Quick grits are finer than stone-ground varieties, offering a faster cooking time than their coarser counterparts, but still requiring more attention than instant versions. They are a good middle-ground if you’re short on time but still want a good texture. However, for an authentic, rich, and truly creamy experience, stone-ground grits are unmatched. These are made from whole dried corn kernels that are coarsely ground in the traditional way, between millstones. This less processed approach results in a superior texture and a deeper, more robust corn flavor that truly elevates the dish.

While stone-ground grits might be a bit harder to locate in your everyday grocery store compared to instant or quick grits, they are worth the search. Many specialty stores, health food markets, or even online retailers like Amazon offer high-quality stone-ground grits. The difference in taste and texture is significant, making them the preferred choice for this authentic Cajun New Orleans Shrimp and Grits recipe. Their slower cooking time allows them to absorb more liquid and develop a complex, hearty flavor that simply can’t be replicated with other types.

Selecting the Best Shrimp for Your Dish

When it comes to shrimp, quality makes a huge difference in the final taste and texture of your **Cajun Shrimp and Grits**. You’ll encounter various options at the market: raw, pre-cooked, raw and frozen, deveined, tails on, or tails off. For the best flavor and texture, always opt for raw shrimp. Pre-cooked shrimp, while convenient, tend to become rubbery and overcooked when reheated or incorporated into a dish that requires additional cooking. The initial cooking process followed by freezing and then re-cooking simply doesn’t yield the same tender results.

Choosing already deveined shrimp can save you a significant amount of preparation time. The “vein” along the shrimp’s back is actually its digestive tract, which can sometimes contain grit or sand. While not harmful, removing it ensures a cleaner eating experience. If your shrimp isn’t deveined, you can easily do it yourself: simply make a shallow slit along the back with a sharp paring knife and gently lift out the dark vein. For detailed instructions, you can refer to guides like How to Peel and Devein Shrimp. As for size, I highly recommend using large shrimp, typically categorized as 15-20 count per pound, as they offer a substantial bite and cook beautifully in this flavorful sauce.

Crafting the Irresistible Grits Gravy and Sauce

The secret to exceptional **New Orleans Shrimp and Grits** lies undoubtedly in its rich, savory gravy. This deeply flavorful sauce is what ties all the elements of the dish together, infusing it with that quintessential Cajun zest. Our gravy begins with the foundational flavor of bacon drippings – the rendered fat from crispy bacon adds an unparalleled smoky depth that is hard to replicate. Coupled with sautéed onions and aromatic garlic, these ingredients create a robust base.

To this base, we introduce chicken broth, which forms the liquid body of the gravy, allowing it to simmer and meld the flavors. A generous kick of **Cajun Seasoning** is crucial here, providing the characteristic spice and herbaceous notes that define Louisiana cuisine. Finally, a touch of fresh lemon juice brightens the entire sauce, cutting through the richness and adding a delightful tang. This combination results in a gravy that is not just spicy, but wonderfully complex, making every bite of your creamy grits and succulent shrimp an absolute delight.

How to Make Shrimp and Grits (New Orleans Recipe)

Preparing this authentic **New Orleans Shrimp and Grits recipe** might seem elaborate, but it breaks down into a few straightforward steps. The key is to prepare each component—the creamy grits, the crispy bacon, and the flavorful shrimp with its rich gravy—with care, allowing the flavors to build and harmonize. While the detailed measurements and full instructions are provided in the recipe card below, here’s a quick overview of the process:

1. Begin by cooking your chosen grits according to the package instructions, ensuring they become smooth and creamy.
2. Next, fry your bacon until it’s perfectly crisp, then set it aside, reserving the delicious drippings for the gravy.
3. Season your raw shrimp generously and quickly cook them in the bacon fat until they turn opaque and pink, then remove them from the pan.
4. In the same skillet, sauté chopped onions and minced garlic, building a fragrant base before adding chicken broth, **Cajun Seasoning**, and fresh lemon juice.
5. Simmer the sauce, stirring occasionally, until it thickens into a luxurious gravy.
6. Finally, assemble your masterpiece by serving the hot, creamy grits topped with the perfectly cooked shrimp, crumbled bacon, and a generous ladle of the spicy, savory gravy.

Louisiana Shrimp and Grits (New Orleans Recipe)

By Brandi Crawford

This authentic Cajun New Orleans Shrimp and Grits recipe is crafted with luxurious creamy grits, crispy bacon (or savory sausage), and a richly seasoned, spicy gravy. This is a quintessential Southern Louisiana dish, perfect for any meal from breakfast to dinner, promising true comfort food at its best.

Rating: 4.67 out of 5 stars from 3 votes

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Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Course: Breakfast, brunch, dinner, lunch

Cuisine: Cajun, Louisiana, Southern

Servings: 4 servings

Calories: 405 kcal

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Equipment

• Cast Iron Skillet

Ingredients

Grits

• 2 ¼ cup chicken broth (You can also substitute water. See notes.)
• 1 tablespoon butter
• 1 teaspoon salt
• 1 cup stone-ground grits
• 1 cup milk (Any milk will work. See notes.)
• ½ cup shredded white cheddar cheese
• ¼ cup shredded Parmesan Reggiano cheese

Shrimp and Gravy

• 1 pound raw shrimp (Peeled and deveined.)
• 1 teaspoon Old Bay Seasoning
• Salt and pepper to taste
• 4 slices bacon or 3 oz andouille sausage (Diced into small pieces ¼ inch thick.)
• ½ cup chopped white onions
• 3 garlic cloves (Minced)
• ½ cup chicken broth
• 1 teaspoon Cajun Seasoning (Start with ½ teaspoon. Taste repeatedly and adjust to taste as needed.)
• 1 tablespoon fresh lemon juice

Instructions

Grits

1. In a large pot, combine the chicken broth, butter, and salt. Bring this mixture to a rolling boil over medium-high heat.
2. Gradually stir in the stone-ground grits while continually whisking to prevent lumps. Reduce the heat to low and continue to stir the grits frequently for 15-20 minutes, or until the liquid is fully absorbed and the grits are tender. Consistent stirring is crucial for creamy, lump-free grits.
3. Once the liquid has been absorbed and the grits are tender, remove the pot from the heat. Stir in the milk, shredded white cheddar cheese, and Parmesan Reggiano cheese until both cheeses are fully melted and the grits are thick and creamy.
4. Allow the grits to rest and thicken for at least 10 minutes off the heat. This resting period further enhances their creamy texture.

Shrimp and Gravy

1. Heat a cast iron skillet over medium-high heat. Add the diced bacon (or sausage) and fry until it’s deliciously crisp. Remove the cooked bacon (or sausage) and set it aside, but reserve the flavorful drippings in the skillet to form the base of your gravy. You may drain any excess grease if you prefer a less rich sauce.
2. Add the peeled and deveined shrimp to the pan with the reserved bacon grease over medium heat. Season the shrimp generously with Old Bay Seasoning, salt, and pepper. Cook the shrimp for only 2-3 minutes per side, just until they turn pink and opaque. Overcooking will make them rubbery. Remove the cooked shrimp and set aside with the bacon.
3. Add the chopped white onions and minced garlic to the same skillet over medium heat. Sauté for 2-3 minutes until the onions are translucent and the garlic is fragrant, ensuring not to burn the garlic.
4. Pour the chicken broth into the skillet. Use a wooden spoon or spatula to deglaze the pan, scraping up any flavorful brown bits stuck to the bottom. These bits are packed with flavor and will enrich your gravy.
5. Stir in the Cajun seasoning and fresh lemon juice. Continue to simmer the sauce for a few minutes, allowing it to slightly thicken. Crumble the reserved bacon (or sausage) and sprinkle it into the skillet, stirring to combine. If you desire a thicker gravy, refer to the notes section for a simple thickening method.
6. To serve, spoon a generous portion of the creamy grits onto plates or into bowls. Top with the cooked shrimp and liberally drizzle the rich, spicy gravy over everything, ensuring each bite is coated with its deliciousness.

Notes

• If you opt for Instant Grits or Quick Grits instead of stone-ground, always refer to their specific packaging instructions for accurate cooking times and liquid ratios.
• Bacon or sausage contributes significant flavor to this dish. While highly recommended for authenticity, you can omit it if you prefer. Turkey bacon or sausage can also be used as a lighter alternative.
• Cooking grits in chicken broth imparts a deeper, savory flavor compared to water. However, water can be used if broth is unavailable or if you prefer a milder taste.
• The creaminess of your grits directly correlates with the richness of the milk used. Whole milk or even cream will yield the creamiest results. If using low-fat, skim milk, or plant-based milk, be aware that the texture may be slightly less rich.
• Feel free to experiment with your favorite cheeses. Sharp cheddar, smoked gouda, or even a blend of cheeses can add wonderful variations to the grits.
• For a thicker gravy, create a simple slurry by whisking together 1 tablespoon of all-purpose flour with 1 tablespoon of cold water until smooth. Stir this mixture into the simmering gravy and continue to stir until it reaches your desired thickness. Traditionally, the sauce for shrimp and grits can be thinner, allowing it to coat the grits lightly.
• Overcooked shrimp will be dry, rubbery, or even mushy. The key is to watch them closely: remove them from the heat as soon as their flesh turns uniformly pink and opaque, forming a loose ‘C’ shape. An ‘O’ shape indicates overcooking. Shrimp cook very quickly, especially in a hot pan, so stay attentive!
• If your grits turn out runny, it typically means there was too much liquid or they didn’t cook long enough. You can carefully drain any excess liquid or continue simmering on low heat, stirring constantly, to allow more evaporation and thickening. Remember, grits will also thicken as they cool.
• Lumpy grits are usually a sign that they were not whisked adequately when added to the liquid, or not stirred frequently enough during cooking. Gradual addition and continuous stirring are your best defense against lumps.
• For a truly foolproof method for perfectly cooked grits with minimal effort, an Instant Pot or pressure cooker can be utilized. Cook stone-ground grits for 10 minutes on high pressure, followed by a 15-minute natural steam release.

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Nutrition

Serving: 1 serving
Calories: 405 kcal

Nutrition Data Disclaimer

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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Shrimp and Grits Variations & Troubleshooting: Mastering Your Dish

Even the most seasoned home cooks can encounter small challenges or desire to put their own spin on a classic. This section offers practical solutions to common issues and ideas for customizing your **Cajun New Orleans Shrimp and Grits** to perfection, ensuring every batch is a success. Understanding how to adapt and troubleshoot is key to becoming a true master of this beloved Southern comfort food.

How to Substitute Bacon (or Enhance Flavor)

While crispy bacon adds a beloved smoky, salty dimension to Cajun Shrimp and Grits, it’s not the only option. For an even more authentic Louisiana flavor, consider substituting bacon with andouille sausage or another type of savory Cajun sausage. These sausages bring a unique blend of spices and a different texture that complements the shrimp beautifully. Simply dice the sausage and fry it until browned, then proceed with the recipe, using its rendered fat for the gravy. If you prefer to keep the dish lighter or are looking for a vegetarian option, you can certainly omit the meat entirely and use olive oil or butter for cooking, though the depth of flavor will be slightly different.

Tackling Runny or Watery Grits

Runny grits are a common issue, usually stemming from an imbalance in liquid-to-grits ratio or insufficient cooking time. The type of grits you use (stone-ground, quick, instant) significantly affects the amount of liquid needed and how quickly they absorb it. Always cross-reference your specific grits package instructions with the recipe to ensure the right starting ratio. Cooking grits at too high a temperature can also cause the liquid to evaporate too quickly, leading to undercooked, watery grits.

If you find your grits are too thin while cooking, don’t panic. You can gently drain off any visible excess water or broth, then continue to simmer on very low heat, stirring frequently, to allow more liquid to evaporate. Be patient, as grits continue to thicken significantly as they cool. If you realize your grits are too runny just before serving, let them sit off the heat for an extra 10-15 minutes; they will naturally firm up considerably.

The Secret to Smooth, Lump-Free Grits

Lumpy grits are a culinary disappointment, but easily avoidable with the right technique. The primary cause of lumps is adding grits too quickly to hot liquid or not stirring continuously. When preparing grits on the stovetop, it’s essential to gradually whisk them into the boiling liquid in a steady stream. Once added, maintain consistent stirring, especially during the initial stages, to prevent the cornmeal particles from clumping together. Reduce the heat to low as soon as the grits are incorporated and continue stirring frequently throughout the cooking process.

For those who prefer a hands-off approach and guaranteed smooth results, consider using an Instant Pot Grits method. Pressure cooking eliminates the need for constant stirring, delivering perfectly creamy, lump-free grits every time. This method is incredibly forgiving and perfect for busy mornings or when you want to focus on preparing other components of your shrimp and grits dish.

Avoiding Overcooked, Rubbery Shrimp

Overcooking shrimp is perhaps the most common mistake in seafood preparation, and it can quickly ruin your **Cajun Shrimp and Grits**. Raw shrimp typically appear translucent and grayish. As they cook, they transform into an opaque white with delightful pink and bright red accents. This color change is your best visual indicator that they are perfectly cooked. The muscle fibers of shrimp contract when heated, causing them to curl.

A perfectly cooked shrimp will form a loose ‘C’ shape. As soon as you see this shape, remove the shrimp from the heat immediately. If the shrimp tightens into a distinct ‘O’ shape, it’s a clear sign of overcooking, which will result in a dry, tough, or rubbery texture. Shrimp cooks incredibly fast, often in just 2-3 minutes per side in a hot pan. This speed is why shrimp is a fantastic choice for quick meals, but it also demands your full attention. Never wander away from the stove when searing shrimp; stay vigilant and remove them promptly to ensure they remain tender and juicy.

What to Serve with Shrimp and Grits: Complementary Southern Delights

While **Cajun New Orleans Shrimp and Grits** can certainly stand alone as a complete and satisfying meal, pairing it with classic Southern sides elevates the dining experience. These accompaniments not only complement the rich flavors of the shrimp and grits but also add variety and balance to your plate, making for a truly memorable feast.

• Southern Turnip Greens: The slightly bitter, earthy notes of well-seasoned turnip greens offer a wonderful contrast to the richness of the grits and gravy.
• Southern Candied Yams: For a touch of comforting sweetness, candied yams provide a delightful balance to the savory and spicy elements of the main dish.
• Homemade Southern Cornbread: A warm slice of cornbread is perfect for soaking up every last drop of that delectable Cajun gravy, making sure no flavor goes to waste.

More Cajun Recipes to Explore

If the vibrant and bold flavors of this **Cajun Shrimp and Grits** have captivated your palate, you’re in luck! The world of Cajun and Creole cuisine is vast and full of incredibly delicious dishes waiting to be discovered. Expand your repertoire with these other fantastic recipes that bring the heart of Louisiana cooking straight to your kitchen.

• Cajun Roasted Turkey
• Cajun Shrimp Pasta
• Seafood Boil
• Cajun Dirty Rice
• Cajun Chicken and Sausage Skillet
• Seafood Jambalaya with Shrimp
• Cajun Seafood Gumbo with Shrimp and Crab
• Southern Red Beans and Rice

More Irresistible Shrimp Recipes

Shrimp is an incredibly versatile ingredient, beloved for its quick cooking time, delicate flavor, and ability to soak up a wide array of seasonings and sauces. If you’ve enjoyed the shrimp in this Cajun classic and are looking for more ways to incorporate this fantastic seafood into your meals, explore these diverse and delicious shrimp recipes, perfect for any occasion.

• Air Fryer Bang Bang Shrimp
• Shrimp Parmesan
• Lemon Pepper Shrimp
• Bang Bang Shrimp Pasta
• Jerk Shrimp
• Grilled Shrimp Skewers
• Cedar Plank Grilled Shrimp
• Shrimp and Crab Quiche
• Shrimp Egg Rolls
• Healthy Pad Thai with Chicken and Shrimp