If there’s one dish that captures the heart of Southern comfort food, it’s Cajun Shrimp and Grits.
This version blends the creamy richness of stone-ground grits with the bold flavors of New Orleans–style shrimp sautéed with bacon, garlic, and just the right hint of Cajun spice.
Whether you’re hosting a brunch, planning a cozy dinner, or simply craving something hearty and flavorful, this recipe will bring soulful warmth to your table.
Why You’ll Love This Recipe
Creamy, cheesy, comforting grits – enhanced with cheddar and Parmesan.
Bold Cajun flavors – thanks to a simple blend of Old Bay, lemon juice, and Cajun seasoning.
Versatile and customizable – use bacon or andouille sausage, shrimp or prawns.
Perfect for brunch or dinner – hearty enough for both, with a touch of elegance.
What You’ll Need (Ingredient Highlights)
For the Grits:
Stone-ground grits: They yield better texture than instant grits.
Chicken broth & milk: Adds depth of flavor and creaminess.
Cheddar & Parmesan: A sharp and salty cheese combo for maximum richness.
For the Shrimp and Gravy:
Raw shrimp: Peeled and deveined for ease. Medium or large size both work.
Bacon or andouille sausage: Adds smoky, savory flavor.
Cajun seasoning + Old Bay: Brings heat and boldness.
Garlic & onion: Builds the aromatic base of the sauce.
Lemon juice: Brightens the dish and balances richness.
Pro Tips Before You Start
Stir grits constantly to prevent lumps and achieve a smooth consistency.
Taste as you go with Cajun seasoning — it can be spicy, so start light and adjust.
Use fresh lemon juice for the best pop of acidity.
Thicken gravy as needed by simmering longer or whisking in a cornstarch slurry.
How to Make Cajun New Orleans Shrimp and Grits
Step 1: Cook the Grits
In a large saucepan, bring the chicken broth, butter, and salt to a boil.
Gradually whisk in the stone-ground grits and reduce heat to low.
Stir frequently for 15–20 minutes, until the grits absorb the liquid and thicken.
Once off heat, stir in milk, cheddar, and Parmesan until fully melted.
Cover and let thicken for another 10 minutes while preparing the shrimp.
Step 2: Prepare the Shrimp and Gravy
In a skillet over medium-high heat, cook diced bacon or sausage until crisp.
Remove with a slotted spoon and reserve 1–2 tablespoons of the rendered fat.
Add the shrimp to the skillet, season with Old Bay, and sear for 2–3 minutes per side.
Remove the shrimp and set aside.
Add onions and garlic to the skillet and sauté for 2–3 minutes.
Pour in chicken broth, scraping up any browned bits with a wooden spoon.
Stir in Cajun seasoning and lemon juice. Simmer for 3–5 minutes.
Return shrimp and bacon to the skillet.
Cook for another 2–3 minutes until warmed through.
Step 3: Assemble and Serve
Spoon a generous helping of cheesy grits onto a plate or bowl.
Top with shrimp and drizzle the gravy over everything.
Garnish with fresh parsley or green onions. Serve hot and enjoy!
What to Serve It With
Cornbread or skillet biscuits – for a true Southern feel.
Collard greens or sautéed kale – adds earthy greens to balance richness.
A light arugula salad – for a fresh, peppery contrast.
Variations / Substitutions
Make it pescatarian: Skip the bacon and use olive oil for cooking the shrimp.
Use gruyère or fontina: For a twist on cheesy grits.
Add heat: A dash of hot sauce or red pepper flakes brings extra fire.
Creamier texture: Stir in more milk or cream to the grits for a looser consistency.
Storage & Leftovers
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm over low heat on the stove. A
dd a splash of broth or milk to revive texture.
Freeze: Not recommended for shrimp, but grits alone can be frozen and reheated.
FAQs
Can I use quick grits instead of stone-ground?
Yes, but they cook faster and may lack the deep texture.
Adjust cooking time accordingly.
What if I don’t have Cajun seasoning?
You can make your own using paprika, cayenne, garlic powder, onion powder, thyme, and oregano.
Can I use frozen shrimp?
Yes, just thaw and pat dry thoroughly before cooking.
How do I make the gravy thicker?
Let it simmer longer or whisk in a cornstarch slurry (1 tsp cornstarch + 2 tsp water).
What’s the best substitute for bacon?
Andouille sausage or pancetta are great swaps.
Is it very spicy?
Not overly. Start with half the Cajun seasoning if you’re spice-sensitive.
Can I double the recipe?
Absolutely! It scales well for family meals or entertaining.
Final Thoughts
This Cajun New Orleans Shrimp and Grits is the ultimate comfort dish — creamy, cheesy, smoky, and spicy in all the right ways.
It brings people together and delivers big on flavor without being fussy.
Whether it’s your first time making grits or you’re a Southern food lover, this one’s a keeper.
Bookmark it for brunch, cozy dinners, or when you just want to impress without too much effort.
