Shrimp and Grits Recipe (Southern Creole Style)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Southern Creole shrimp and grits combines plump shrimp and andouille sausage in a rich tomato gravy served over creamy cheesy stone-ground grits. Bold flavors and satisfying comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound andouille sausage (sliced)
- 1/3 cup vegetable oil
- 1/3 cup flour
- 1 large onion (chopped)
- 1-2 jalapeno peppers (chopped (use green pepper for milder))
- 2 stalks celery (chopped)
- 4 cloves garlic (chopped)
- 6 ounces tomato paste
- 14 ounces diced tomatoes (fire roasted tomatoes are GREAT here – use canned or fresh)
- 1 tablespoon Cajun seasonings (or use Creole seasonings)
- Salt and pepper to taste
- 4 cups seafood stock (or use chicken stock or seafood stock)
- 1 teaspoon fresh thyme (chopped)
- 1 pound shrimp (peeled and deveined)
- 2 tablespoons butter
- 8 cups water (or use 4 cups water + 4 cups whole milk or heavy cream for creamier grits)
- 1/2 teaspoon salt (optional)
- 2 cup grits
- 4 cups shredded white cheddar cheese (or more to taste)
- Spicy chili flakes (fresh chopped parsley, chopped green onions)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 20m
- Sodium
- 1673mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 218mg
- Calcium
- 478mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1673MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.