Smoked Sausage, Shrimp & Grits Recipe.
The best smoked sausage, shrimp, and grits recipe that you will find! This recipe is a definite winner & a family pleaser. It’s a favorite at many restaurants and you’re sure to find it on many menus. The grits are cooked in chicken broth until they reach the perfect thickness, then smoked Gouda and cheddar cheese is blended into the grits to give it that perfect flavor.
The rich creamy grits come together with fried bacon, smoked andouille sausage and pan seared shrimp with a delicious sauce. I added my own little touch to this famous dish. This is a step up from the traditional shrimp and grits that we all love. But trust me when I tell you- this recipe does not disappoint. You will love this shrimp and grits recipe.
Delicious Smoked Sausage, Shrimp & Grits Recipe.
The best smoked sausage, shrimp, and grits recipe that you will find! This recipe is a definite winner & a family pleaser.
Ingredients
Cheese Grits (4 Servings):
- 1 cup Grits
- 4 Cups Swanson Chicken Broth
- Black Pepper (For taste)
- Splash of Half & Half
- ½ to 1 cup Smoked Gouda Cheese
- ½ to 1 cup Cheddar cheese
Tip: You do not need salt for the grits- Chicken broth has salt & you don’t want your grits to be salty.
Tip: *Adjust the amount of cheese based on your preference
- Andouille Smoked sausage
- 5 slices Bacon
- 1 Ib Shrimp
- 1 tsp Old Bay Garlic & Herb seasoning
- ½ tsp Tony Chachere Creole Seasoning
- 2 tsps. Dash Lemon Pepper Seasoning
- 1 Lemon
- 1 cup Chicken broth
- ½ cup green onion
- 1 Red Bell Pepper (diced)
Instructions
Cheese Grits:
- On medium high heat add the chicken broth to a pot and allow the chicken broth to come to a boil.
- Once the broth has come to a boil, whisk in the grits.
- Consistently stir the grits to prevent the grits from sticking to the bottom of the pan and burning.
- *If the grits start to pop too much, place a lid on the pot and lower the heat.
- The grits will begin to thicken up as they continue to cook
- Once the grits have thickened up to your liking- add the butter, a splash of half & half and stir.
- When the grits are almost done, add the smoked Gouda & cheddar cheese. Allow the cheese to melt & stir consistently.
Smoked Sausage, Bacon, & Shrimp
- Clean & devein the shrimp.
- Season the shrimp with the lemon pepper seasoning, creole seasoning, and the old bay garlic & Herb seasoning.
- Mix the spices and shrimp together, then set to the side.
- On medium high heat in a skillet, add the slices of bacon and cook the bacon according to package instructions.
- Once the bacon is done, remove the bacon from the pan and drain on paper towel.
- In the same pan, add your chopped pieces of Andouille Smoked Sausage and allow it to fully cook.
- Once the sausage is done, remove it from the pan and drain on paper towel.
- On medium high heat in a clean skillet, add some butter and allow it to melt.
- Add the sliced red bell peppers and sauté for 2 to 4 minutes.
- Add the seasoned shrimp and cook the shrimp for about 3 to 4 minutes. Be sure to flip the shrimp halfway through cooking time.
- Once the shrimp is opaque, it should be done.
- Squeeze fresh lemon juice over the shrimp.
- Then, add a little chicken broth and green onion to the skillet.
- Note: You may add a little of Dash Lemon Pepper Seasoning to your sauce.
- Allow the chicken broth to come to a slight boil, then lower the heat and stir.
- Be sure to coat the shrimp with the sauce.
- Add the grits into serving bowls.
- Add the shrimp & sauce over the grits.
- Add the crumbled bacon and smoked sausage on top
- Garnish with parsley & serve immediately.
