Friday, September 16, 2011

Shrimp and Grits....Two Worlds Collide

Yum yummy!

I grew up in Louisiana eating lots of grits (practically every morning), tons of shrimp and the occasional andouille sausage (a spicy Cajun sausage) but I had never had all three of these together until I moved to North Carolina.  Apparently it is an original dish to Chapel Hill but just with regular sausage and then someone added the andouille.  Anyway, it's the best of Louisiana and NC rolled together, and it's pretty easy too.  Here is a recipe that I like.....enjoy!

Shrimp and Grits

1/4 cup red bell pepper, coarsely chopped
1/2 cup green onions, chopped
2 tbs. butter
2 cups water
2 cups milk
1/2 teas. salt
1 cup uncooked grits (not instant)
1 cup shredded cheddar cheese
1 large link andouille sausage chopped
1/2 pound raw, peeled shrimp

Saute bell pepper and onions in butter. Add the sausage.  Set aside.

Combine water, milk and salt in a saucepan.  Bring to boil and stir in grits.  Reduce heat and cover.  Let simmer for about 5 minutes or until creamy. Then stir in the cheddar cheese and 1 tbs. butter.

When grits are done, warm back up the sausage and onion mixture and add the raw shrimp to that. Saute over medium low heat until shrimp are pink.

Spoon grits on a plate and top with shrimp/sausage mixture. Enjoy!

btw, I double this recipe for my brood.


  1. I'm not sure what grits are (Aussie here) but it looks delicious. Natasha x

  2. Becca,
    I make something very similar but add 1 can of diced tomatoes to the sausage and shrimp mixture.


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