Cajun New Orleans Shrimp and Grits
A bold, savory Southern classic featuring creamy cheese grits topped with juicy Cajun-seasoned shrimp, smoky bacon or sausage, and a rich, spiced gravy. Perfect for brunch or a soul-warming dinner.
Ingredients
Grits:
- 2 ¼ cups chicken broth
- 1 tbsp butter
- 1 tsp salt
- 1 cup stone-ground grits
- 1 cup milk
- ½ cup shredded white cheddar cheese
- ¼ cup shredded Parmesan Reggiano cheese
Shrimp and Gravy:
- 1 lb raw shrimp peeled and deveined
- 1 tsp Old Bay Seasoning
- Salt and pepper to taste
- 4 slices bacon or 3 oz andouille sausage diced
- ½ cup chopped onions
- 3 garlic cloves minced
- ½ cup chicken broth
- 1 tsp Cajun seasoning
- 1 tbsp lemon juice
Instructions
- Cook grits: Boil broth, butter, and salt.
- Stir in grits, cook until thick.
- Remove from heat, add milk and cheeses. Let thicken.
- Cook bacon/sausage: Fry until crispy, remove and reserve fat.
- Cook shrimp: Sauté shrimp in bacon fat, remove after 2–3 minutes each side.
- See full steps with tips & photos → https://wimpysdiner.net/cajun-new-orleans-shrimp-and-grits/
Notes
- Use andouille sausage for extra smoky flavor, or stick with classic bacon.
- Stone-ground grits give the best texture, but you can substitute with quick grits—just adjust cooking time.
- Add a splash of hot sauce or more Cajun spice for extra heat.