shrimp and grits, shrimp
This shrimp and grits recipe has it all – bacon, andouille sausage, shrimp and tons of fresh veggies.

When you have shrimp, make shrimp and grits

Growing up on the Texas coast, we got our shrimp right off the boats – the freshest it could possibly be – and we ate a lot of it. Our cooking methods were simple – either boiled or fried. I was well into adulthood before I tried shrimp and grits, and I was immediately hooked. It has become my husband’s absolute favorite dish, and this shrimp and grits recipe is the best.

Inspired in Tuscaloosa

On a recent stop at the Urban Bar and Kitchen in Tuscaloosa, Alabama, we had the best shrimp and grits I’ve ever had at a restaurant. I decided to challenge myself to make a homemade version that was even better. Here, I believe, is the recipe that tops them all: The Epic Shrimp and Grits Recipe. It has a lot of ingredients, I know, but don’t be daunted. It is well worth the effort.

Shrimp and grits in a pottery bowl with bread in the background.
This shrimp and grits recipe has it all — andouille sausage, bacon and a tomato gravy that is to die for.

Ingredients you’ll need for epic shrimp and grits recipe

  • Bacon
  • Andouille sausage
  • Raw shrimp
  • Sweet yellow onion
  • Green onions
  • Red and yellow bell peppers
  • Jalapeno
  • Garlic
  • Roasted corn
  • Tomato paste
  • White wine
  • Chicken broth
  • Gouda cheese
  • Stoneground grits
  • Cream
  • Creole seasoning
  • Butter


Recipe by JanaCourse: Recipes
Prep time


Cooking time




  • For shrimp-sausage porridge
  • 4 slices cooked and crumbled bacon (separated)

  • 1 pound andouille sausage

  • 2 pounds raw shrimp, thawed, peeled and deveined

  • 1 yellow onion

  • 1 bunch green onions, diced (separated)

  • 2 red bell peppers, diced

  • 1 yellow bell pepper, diced

  • 1 jalapeno, minced

  • 5 garlic cloves, minced

  • 1 cup roasted corn

  • 1 can tomato paste

  • 1 can tomato paste

  • 1/2 cup white wine

  • 1 1/2 cups chicken broth

  • For the cheese grits:
  • 1 cup gouda cheese, grated

  • 1 1/2 cups stoneground grits

  • 2 cups cream

  • 4 cups water

  • 5 tablespoons creole seasoning

  • 1/4 cup butter

  • Salt and pepper to taste


  • Directions for shrimp-sausage porridge
  • Fry the bacon and set aside on a paper towel to drain.
  • In large skillet, cook the sausage. Remove from skillet, reserving 2 tablespoons of sausage grease.
  • Saute yellow onion, red bell peppers, yellow bell pepper, and jalapeño in sausage grease until soft.
  • Add garlic, half the green onions and all of the creole seasoning and stir for 1 minute.
  • Add tomato paste, white wine and chicken broth and stir until combined.
  • Put shrimp into the pan and cook just until pink — about 3 minutes. 
  • Add corn, sausage and half of the bacon and stir.
  • Cook for about 3 minutes, until everything is warmed through.
  • Season with salt and pepper to taste.   
  • Directions for the cheese grits
  • In a large saucepan, bring cream and water to a boil.
  • Add grits and stir.
  • Reduce heat to a simmer, put a lid on the pan and cook the grits (follow the recipe on your grits for the correct cooking time. Depending on the type and brand of grits, it will likely take 20-25 minutes)
  • Stir grits occasionally while you cook them to prevent them from sticking to the pan.
  • When grits are done, remove from the heat and add cheese and butter. Stir until combined.
  • Season with salt and pepper to taste.
  • Putting it all together
  • Pour the porridge over the cheese grits
  • Garnish with green onions and bacon

Shrimp-sausage porridge

Shrimp-sausage porridge
Shrimp-sausage porridge

Cheese grits

Gouda cheese grits
Gouda cheese grits

Get out the napkins!

Shrimp and grits in pottery bowl with piece of buttered bread
Epic shrimp and grits with andouille sausage, bacon, corn and so much more.
shrimp and grits
This rich shrimp-sausage porridge is the perfect partner for creamy, cheesy grits.

Here’s an amazing cocktail to go with this recipe

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