Cajun New Orleans Shrimp Grits

Cajun New Orleans Shrimp and Grits brings all the soulful comfort of Louisiana to your table with bold spices creamy cheddar grits and a saucy tomato gravy that clings to tender shrimp. This dish always reminds me of my first trip to New Orleans on a stormy night when a steaming bowl of these grits filled both my stomach and my heart. Now it is a birthday breakfast request in my house and someone always asks for extra gravy.

When I serve this my family usually breaks out into smiles before the first bite. These grits have become our celebration meal and there is always a scramble for seconds.

Ingredients

• Stone ground grits: bring that Southern creaminess and texture look for old fashioned grits from a specialty store if you can
• Chicken broth: adds a deep savory base try making your own for maximum flavor
• Sharp cheddar cheese: gives tang and richness use a block and grate it for best melt
• Butter: provides silkiness and luscious body to the dish
• Heavy cream or milk: makes the grits extra smooth whole milk is a good lower fat swap
• Salt and black pepper: balance all the flavors use cracked black pepper if you like a bit more zip
• Large shrimp: are the star go for wild caught if available for sweeter flavor
• Olive oil plus butter: perfect for sautéing gives flavor and excellent browning
• Onion and bell pepper: add aromatic sweetness choose firm colorful produce
• Garlic: heightens the sauce’s aroma always use fresh cloves when you can
• Diced tomatoes: give the gravy tang and juiciness fire roasted tomatoes deliver stronger flavor
• Chicken or seafood stock: reinforces depth in the gravy
• Cajun seasoning: is essential blend your own or buy high quality with no fillers
• Smoked paprika: adds a smoky backbone a Spanish variety is especially good
• Dried thyme: gives gentle earthy notes and freshness
• Hot sauce: for kick and vibrancy choose mild or fiery based on your preference
• All-purpose flour: thickens the sauce smoothly
• Sliced green onions: for color and a burst of mild onion flavor

Step-by-Step Instructions

Prepare the Grits:

In a heavy saucepan bring chicken broth to a boil and whisk in stone ground grits gradually so they do not clump. Lower heat to the smallest simmer cover slightly vented and stir every five minutes for about twenty minutes. When grits are soft stir in butter cheddar and cream. Taste for seasoning and keep warm with the lid on.

Build the Cajun Gravy Base:

Heat olive oil and butter together in a wide skillet over medium heat. Add diced onion and bell pepper and let them slowly soften about five minutes until they are translucent and sweet. Toss in garlic stirring until fragrant about thirty seconds.

Make the Roux and Add the Liquids:

Sprinkle flour over the sautéed vegetables and stir constantly so the flour absorbs the fat and cooks a little bit. Pour in chicken or seafood stock in a slow steady stream whisking so no lumps form. Stir in diced tomatoes and blend everything smoothly. Now add Cajun seasoning smoked paprika dried thyme and if using a few dashes of hot sauce. Simmer gently to thicken the sauce about seven minutes.

Simmer Shrimp:

Scatter the shrimp into the thickened gravy making sure each one is nestled in the sauce. Let them cook uncovered for three to four minutes turning halfway until both sides are bright pink and just cooked through. Avoid overcooking since shrimp gets tough fast.

Assemble and Garnish:

Spoon hot creamy cheddar grits into bowls then ladle shrimp and plenty of Cajun gravy on top. Finish with green onions and more hot sauce for anyone who likes it extra spicy.

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I always look forward to the shrimp in this recipe because they cook fast and soak up every drop of spicy gravy. My grandmother used to insist on fresh Gulf shrimp and I still remember sitting around her table for hours with everyone savoring each bite.

Storage Tips

Keep leftovers in the fridge for up to three days but store shrimp and grits separately to keep textures right. When reheating grits add a splash of broth or milk to loosen them up. Warm shrimp gently in the sauce just until heated so they do not become overcooked.

Ingredient Substitutions

No heavy cream Swap in whole milk for a lighter texture. No cheddar Gouda or pepper jack work well. For a vegetarian option mushrooms make a delicious substitute for shrimp and you can use vegetable stock instead of chicken.

Serving Suggestions

Serve in large bowls as a hearty brunch or dinner. A lemony salad makes a fresh side and buttermilk biscuits are just the thing for soaking up every bit of sauce.

Cultural and Historical Notes

Shrimp and grits started as a breakfast for fishermen in the Carolinas but the dish evolved and took on New Orleans flavor with Cajun spices and tomato gravy. Now it is considered a soulful celebration meal across the South.

These shrimp and grits taste as festive as they look and always bring people closer around the table.

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Recipe FAQs

→ How can I prevent my grits from turning lumpy?

Whisk grits briskly into boiling liquid and stir frequently while simmering. Adding liquid gradually helps maintain a smooth, creamy texture.

→ What type of shrimp works best?

Large, peeled, and deveined shrimp are ideal. Fresh or properly thawed shrimp absorb the Cajun flavors well and hold their texture in the sauce.

→ Can I substitute the cheese in the grits?

Yes, sharp white cheddar or gouda work well as alternatives. Adjust amount according to desired creaminess and flavor.

→ How spicy does the dish get?

Spice level depends on your Cajun seasoning and hot sauce. Start with milder amounts and increase to suit your palate.

→ How do I thicken the shrimp gravy?

Make a roux by sprinkling flour over sautéed onions and peppers, then gradually stir in stock and simmer until thickened.