New Orleans Style Shrimp and Grits
This is the best Shrimp and Grits recipe New Orleans style, with plump Gulf shrimp in a smoky Cajun sauce over creamy, cheesy grits ready in 35 minutes.
A Taste of Nola in Your Own Kitchen
There is nothing quite like a steaming bowl of New Orleans style shrimp and grits to make a morning, or really any time of day, feel like a celebration. This is the kind of Louisiana shrimp and grits that locals swear by: plump Gulf shrimp tossed with smoky andouille sausage and crispy bacon, all spooned over a bed of impossibly creamy, cheesy grits. If you have been searching for the best shrimp and grits recipe New Orleans style, the kind with real depth of flavor and a touch of heat, this is it.
What makes this nola shrimp and grits different from other versions you might find online is the layering of pork. Bacon and andouille bring two distinct kinds of smokiness, while a hit of cayenne and Creole seasoning keeps things lively without overwhelming the sweet, briny shrimp. It is comfort food with personality.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed saucepan helps the grits cook evenly without scorching, and good stone ground grits versus instant truly changes the texture of the final dish. These are the products that genuinely help this recipe shine:
What Makes Grits And Shrimp So Special
Grits are simply ground corn, but the way you cook them determines everything. Low and slow is the secret. Rushing this step is the most common reason grits turn out gluey or bland instead of silky and rich.
- Stone-ground grits give the best texture, with a slight bite that instant grits can't match.
- Whole milk and stock together create a richer base than water alone.
- Sharp cheddar melted in at the end is what turns plain grits into truly cheesy shrimp and grits.
Chef's Tip: Stir your grits often during the last ten minutes of cooking. They thicken fast, and a few extra stirs now means no lumps later.
Building The Cajun Shrimp Topping
The shrimp and sausage mixture is where this New Orleans grits recipe gets its signature smoky, spicy backbone. Rendering the bacon first builds a flavorful fat that the andouille, vegetables, and shrimp all cook in afterward, so every bite carries that same savory thread.
The holy trinity of Louisiana cooking, onion, celery, and bell pepper, gets a quick saute to soften before the garlic and spices join in. Only then does the shrimp hit the pan, cooking fast over direct heat so it stays tender rather than tough.
Chef's Tip: Resist the urge to crowd the shrimp in the skillet. Give them space so they sear instead of steam, which keeps every piece juicy.
A squeeze of fresh lemon juice and a dash of hot sauce stirred in right at the end brightens the whole dish and balances the richness of the bacon, sausage, and cheese.
Bringing It All Together
Once your grits are silky and your shrimp mixture is glossy and fragrant, assembly takes seconds. Spoon a generous mound of cheesy grits into a wide, shallow bowl, then top it with a heaping scoop of the shrimp, sausage, and bacon. A scattering of sliced green onions and an extra dash of hot sauce finishes it off beautifully.
Ready to make it? Here is the full step-by-step recipe:
New Orleans Style Shrimp and Grits
This is the best Shrimp and Grits recipe New Orleans style, with plump Gulf shrimp in a smoky Cajun sauce over creamy, cheesy grits ready in 35 minutes.
Ingredients
- 1 lb large shrimp, peeled and deveined, tails removed
- 1 cup stone-ground grits, not instant
- 3 cups chicken stock, or water
- 1 cup whole milk
- 1 cup sharp cheddar cheese, freshly shredded
- 3 tbsp unsalted butter, divided
- 4 thick-cut bacon, chopped
- 4 oz andouille sausage, sliced into half moons
- 1/2 green bell pepper, diced
- 1 celery stalk, diced
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 tsp Creole seasoning, such as Tony Chachere's
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper, optional, to taste
- 1 tbsp lemon juice, freshly squeezed
- 2 green onions, sliced, for garnish
- 1 tsp hot sauce, plus more for serving
Instruction
Bring the chicken stock and milk to a gentle simmer in a medium saucepan over medium heat.
Whisk in the grits in a slow, steady stream to prevent clumping, then reduce heat to low.
Cook the grits, stirring often, for 20 to 25 minutes until thick and tender, adding a splash more liquid if they get too thick.
Stir in 2 tablespoons of butter and the shredded cheddar until melted and smooth, then season with salt and cover to keep warm.
While the grits cook, pat the shrimp dry and season with half of the Creole seasoning.
In a large skillet over medium heat, cook the chopped bacon until crisp, about 5 minutes, then remove with a slotted spoon and set aside.
Add the andouille sausage to the bacon drippings and cook for 2 to 3 minutes until lightly browned.
Add the bell pepper, celery, and onion to the skillet and cook for 4 to 5 minutes until softened.
Stir in the garlic, smoked paprika, cayenne, and remaining Creole seasoning and cook for 30 seconds until fragrant.
Push the vegetables to the side, add the remaining tablespoon of butter, and add the shrimp in a single layer.
Cook the shrimp for 2 to 3 minutes per side until pink and just cooked through.
Stir in the lemon juice and hot sauce, then toss everything together with the cooked bacon.
Spoon the warm cheesy grits into bowls and top generously with the shrimp and sausage mixture.
Garnish with sliced green onions and extra hot sauce, then serve immediately.
Equipment
- Medium saucepan
- Large skillet
- Whisk
- Wooden spoon
- Slotted spoon
Notes
Serving, Storing, and Make Ahead Tips
This dish is meant to be eaten hot, straight from the stove, while the grits are at their creamiest and the shrimp are still tender. That said, life happens, and leftovers are still delicious with a little care.
- Storing: Keep the grits and the shrimp mixture in separate airtight containers in the fridge for up to three days.
- Reheating: Warm the grits over low heat with a splash of milk or stock, stirring until loosened back up, then reheat the shrimp mixture gently so it doesn't overcook.
- Make ahead: The grits can be cooked a day in advance, but the shrimp topping truly shines when made fresh.
If you love bold, comforting Southern flavors, this shrimp and grits New Orleans style recipe is one you will come back to again and again. It is the kind of meal that turns an ordinary weeknight into something worth savoring, one creamy, cheesy, spicy bite at a time.
