You might be craving the bold, soulful flavors of New Orleans shrimp and grits, but unsure how to bring that Creole magic to your kitchen.
Good news—you’re in for a treat! I’ve crafted an authentic New Orleans shrimp and grits recipe that’s easy, packed with Cajun spice, and ready in under 30 minutes. As a lover of Southern comfort food, I’ve poured my passion for New Orleans cuisine into this guide, sharing tips to make your dish taste like it’s straight from the French Quarter.
From creamy cheesy grits to succulent Gulf shrimp kissed with andouille sausage and bold spices, this recipe is your ticket to a flavorful meal. Whether you’re a seasoned cook or just starting out, you’ll find everything you need to create this Southern classic at home.
Let’s dive into the heart of New Orleans cooking and whip up some comfort food that’ll leave everyone hungry for more!
What Makes New Orleans Shrimp and Grits Special
New Orleans shrimp and grits stand out because of their bold Cajun and Creole flavors. Think fresh Gulf shrimp seasoned just right with Cajun spices, served over creamy, buttery grits that have a rich, stone-ground texture you can’t get with instant versions. The dish often features regional favorites like smoky andouille sausage and crispy bacon, adding layers of Southern comfort and deep flavor.
What makes this dish even better is its versatility — it works just as well for breakfast, brunch, or dinner. Whether you’re starting the day or winding down, shrimp and grits bring that perfect balance of spice, creaminess, and satisfaction.
At Aura, we’re all about bringing authentic Southern comfort food into your kitchen in a simple, real way. This classic New Orleans dish captures that spirit perfectly, blending tradition with easy-to-follow cooking that anyone can enjoy.
Ingredients for New Orleans Shrimp and Grits
For the Grits
- Stone-ground grits
- Chicken broth
- Heavy cream
- Sharp cheddar cheese
- Butter
- Salz
Substitutions: You can use quick-cooking grits if you’re short on time, and swap cheddar for a milder cheese like Gouda for a different flavor.
For the Shrimp
- Jumbo Gulf shrimp (fresh or wild-caught for the best taste)
- Cajun seasoning
- Andouille sausage
- Bacon
- Bell peppers
- Garlic
- Lemon juice
- Worcestershire sauce
- Butter
Optional Garnishes and Sides
- Green onions
- Parsley
- Hot sauce
Pair with Southern favorites like: collard greens, cornbread, or a simple salad to round out the meal.
Step by Step Instructions for New Orleans Shrimp and Grits
Step 1 Prepare the Creamy Grits
Bring chicken broth and heavy cream to a boil in a saucepan. Slowly whisk in the stone-ground grits. Reduce heat to low and simmer, stirring occasionally, until the grits are thick and creamy—about 15 to 20 minutes. Once cooked, stir in butter and sharp cheddar cheese until melted and smooth. Keep warm while you finish the rest of the dish.
Step 2 Cook the Bacon and Sausage
In a skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside, but keep the drippings in the pan. Add the andouille sausage slices to the same skillet and brown them nicely in the bacon fat. Once done, crumble the bacon for garnishing later.
Step 3 Sauté the Shrimp and Veggies
Season the jumbo Gulf shrimp generously with Cajun seasoning. Using the bacon drippings, sauté the shrimp along with minced garlic, diced bell peppers, and onions until the shrimp turn opaque and just pink—usually 3 to 4 minutes. Stir in Worcestershire sauce, fresh lemon juice, and a chunk of butter to create a rich, flavorful sauce.
Step 4 Assemble and Serve
Spoon the creamy grits into bowls, then top with the sautéed shrimp and that buttery sauce. Garnish with chopped green onions and the crispy bacon crumbles. Serve immediately for the best flavor and texture.
Pro Tips for Restaurant Quality Shrimp and Grits
To get that authentic New Orleans shrimp and grits experience, start with stone-ground grits—they give you the right texture and creaminess. Avoid instant grits because they just don’t have the same depth. When cooking shrimp, be careful not to overcook them; cook just until they turn pink to keep them tender and juicy.
Feel free to adjust your Cajun seasoning based on how spicy you like it—start mild and add more as needed. For an extra flavor boost, try infusing your chicken broth with shrimp shells before cooking the grits; it adds a rich, seafood essence that ties the dish together. Finally, prep your ingredients in advance—chopping veggies, seasoning shrimp, and measuring out grits—to make the whole process smoother and stress-free.
Variations and Customizations
You can easily tweak New Orleans shrimp and grits to fit your taste or dietary needs:
Lighter Version
- Swap bacon grease for olive oil
- Leave out the heavy cream in the grits for a less rich dish
Vegetarian Option
- Substitute shrimp with mushrooms or grilled tofu
- Use vegetable broth instead of chicken broth for the grits
New Orleans BBQ Shrimp Twist
- Add a buttery BBQ sauce flavored with rosemary and beer, paying homage to local BBQ styles
Add a Poached Egg
- Top your shrimp and grits with a poached egg to make it perfect for brunch
These simple changes keep the heart of the dish while offering fresh, satisfying options for any meal.
Serviervorschläge und Kombinationen
Shrimp and grits from New Orleans taste even better when paired with classic Southern sides. Try serving with fried okra for a crispy contrast, collard greens for a hearty veggie boost, or warm cornbread to soak up every bit of that rich sauce.
For drinks, nothing beats a tall glass of sweet tea to keep it simple and refreshing. If you prefer something lighter, a crisp white wine pairs nicely with the creamy, spicy flavors. For a true New Orleans vibe, go for a Sazerac cocktail—it’s a bold choice that complements the Cajun spices perfectly.
Presentation matters too. Use wide, shallow bowls to give it that restaurant-style feel, making the creamy grits the star of the plate. For a fun twist at brunch or parties, serve the shrimp and grits in martini glasses as elegant appetizers. This simple touch makes your dish look as good as it tastes.
Storing and Reheating Leftovers
To keep your New Orleans shrimp and grits tasting fresh, store the grits and shrimp separately in airtight containers. Grits can last up to 4 days in the fridge, while shrimp should be used within 2 days for the best quality. When reheating grits, add a splash of milk or broth to loosen them up and heat gently on the stove or microwave. Warm the shrimp carefully—you want to avoid overcooking, which can make them tough and rubbery. Keep in mind, shrimp tend to lose some tenderness after reheating, so it’s best to enjoy them fresh when possible.
The History of Shrimp and Grits in New Orleans
Shrimp and grits originally come from the Lowcountry region along the Southeastern coast, where simple, hearty meals were made with local shrimp and stone-ground grits. Over time, this humble dish found its way to New Orleans and evolved with the city’s rich culinary mix. In New Orleans, it took on bold Cajun and Creole flavors, blending French, African, and Native American influences that define the region’s food culture.
This dish became a staple in both Cajun and Creole kitchens — Cajun versions tend to be rustic and spicy, while Creole styles are a bit more refined with added tomato-based sauces. The use of ingredients like andouille sausage and fresh Gulf shrimp highlights the local bounty and cooking traditions.
For Aura, sharing recipes like this goes beyond food — it’s about honoring cultural stories and Southern comfort that bring people together. Shrimp and grits tell the tale of a place and its people, which is why it’s such an important dish to keep making and sharing in kitchens across the country.
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What’s the difference between Cajun and Creole shrimp and grits
Cajun shrimp and grits tend to be rustic and bold, featuring spicy seasonings and often smoked meats like andouille sausage. Creole shrimp and grits are usually a bit more refined, with a smoother sauce that often includes tomatoes and fresh herbs. Both styles bring strong New Orleans flavors but with distinct touches—Cajun is more earthy and spicy, Creole lighter and saucier.
Can I use frozen shrimp
Yes, you can. Just thaw the shrimp completely and pat them dry before cooking to avoid excess moisture. This helps keep the shrimp from getting soggy and ensures they cook evenly.
What type of grits is best
Stone-ground grits deliver the best texture and authentic, creamy flavor. If you’re short on time, quick-cooking grits are a good substitute, though the texture won’t be quite as rich.
How can I make it less spicy
Simply cut back on the Cajun seasoning or leave out the cayenne pepper. You can always add a little hot sauce at the table if you want a bit more kick.
Can I make this ahead of time
You can prep the grits and other ingredients ahead, but cook the shrimp last minute. Shrimp cooks fast and reheating them can make them rubbery, so for the best flavor, serve it fresh.
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