New Orleans Shrimp and Grits Recipe – A Bold Southern Classic

INTRODUCTION

If you’ve been craving a bold and flavorful New Orleans shrimp and grits recipe, you’re not alone. This classic Southern dish, packed with creamy stone-ground grits and juicy Creole-spiced shrimp, is a comfort food legend for good reason. A true New Orleans shrimp and grits recipe balances richness with just the right amount of spice and soul.

In this complete guide, we’ll walk you through the authentic New Orleans shrimp and grits recipe, from its roots in coastal history to the ingredients that make it unforgettable. You’ll learn how to choose the best grits, season your shrimp Creole-style, and store and reheat leftovers like a pro.
Looking for inspiration? Try Biscuits and Gravy Casserole—another soulful Southern comfort food classic.

The History of the New Orleans Shrimp and Grits Recipe

– A Southern Staple Turned Gourmet

The roots of the New Orleans shrimp and grits recipe trace back to the coastal marshlands of the Carolinas, where shrimpers made use of their daily catch by combining it with grits—ground corn simmered into a creamy porridge. Originally, this dish served as a humble fisherman’s breakfast: quick, hearty, and full of local flavor.

As Southern cuisine rose to prominence in the late 20th century, chefs began reinventing the shrimp and grits formula. What was once a working-class meal became a gourmet staple across upscale Southern restaurants. Yet, nowhere did this dish evolve more dramatically than in New Orleans.

By transforming this humble meal into a layered, spice-laden delicacy, New Orleans chefs created a shrimp and grits recipe that reflects the city’s rich blend of cultures and cuisines.

– How New Orleans Added Its Signature Twist

When this dish landed in the Big Easy, it got a bold makeover. A traditional New Orleans shrimp and grits recipe typically includes a buttery roux, the “holy trinity” of bell pepper, onion, and celery, and a blend of Creole spices that set it apart from its Lowcountry roots.

Creole influences brought in deep, smoky flavors through Andouille sausage, garlic, and paprika. Often, chefs build a sauce with shrimp stock and Worcestershire to create that rich New Orleans flavor base. The shrimp are sautéed to perfection and layered on top of cheesy, stone-ground grits cooked with cream and butter.

This version of the dish isn’t just about comfort—it’s about intensity, depth, and balance. That’s why so many food lovers now search specifically for an authentic New Orleans shrimp and grits recipe instead of a generic Southern one. The flavors are bolder, the texture richer, and the tradition stronger.

Discover great ideas like our Swicy Baked Feta if you enjoy deep flavors and hearty Southern meals.

What Makes a Good New Orleans Shrimp and Grits Recipe

– The Role of Quality Ingredients

At the heart of every truly memorable New Orleans shrimp and grits recipe is the quality of its ingredients. Start with Gulf shrimp—fresh if possible, or frozen with shells on to retain their natural sweetness. These shrimp offer a firm texture and briny flavor that elevate the dish.

When it comes to the grits, skip the shortcuts. Stone-ground grits are the gold standard. They deliver a nutty, textured foundation that complements the rich, buttery sauce and seasoned shrimp. Additions like whole milk, chicken stock, and real butter create the creamy base, while sharp cheddar or smoked gouda melt in to complete the flavor profile.

The use of Andouille sausage, while optional, is a signature move in many local kitchens. It introduces a smoky kick that fits right in with the bold personality of a traditional shrimp and grits recipe from New Orleans.

– Balance Between Creaminess and Spice

A great New Orleans shrimp and grits recipe strikes a careful balance: creamy grits below, spicy shrimp on top, and a harmonious sauce that binds it all together. This is not the place to be shy with seasoning.

The shrimp should be dusted generously with Cajun or Creole seasoning, and the sauce should incorporate garlic, onions, and sometimes even tomato for depth. For added zing, many New Orleans chefs will include a splash of lemon juice or vinegar to cut through the richness.

The grits, meanwhile, should never be bland. Flavor them as they cook with a blend of stock and milk, finishing with cheese and butter. Creamy but structured, the grits should hold their own beneath the bold shrimp topping.

Whether you’re serving this for brunch or dinner, a truly good New Orleans shrimp and grits recipe leaves your guests reaching for second helpings—and asking for the recipe.that’s loaded with flavor.

Types of Grits Used in New Orleans

– Stone-Ground vs. Instant Grits

In authentic New Orleans shrimp and grits recipes, the type of grits used makes a massive difference. While you can use instant grits in a pinch, true flavor and texture come from stone-ground grits. These grits are coarsely ground from whole dried corn and retain the germ, making them richer and nuttier.

Here’s a quick comparison:

If you want that Southern grandma-style flavor with a New Orleans twist, don’t skip stone-ground. They’re worth the wait.

– Flavoring Your Grits Properly

Don’t make the rookie mistake of cooking your grits in plain water. The secret to restaurant-quality grits? Layered flavor while they cook. Use a mix of:

• Low-sodium chicken stock or shrimp stock
• Whole milk or half and half
• Unsalted butter
• A touch of cream or heavy whipping cream

Once the grits are tender, stir in sharp cheddar, smoked gouda, or Parmesan for that melt-in-your-mouth finish. Season with sea salt and black pepper—but go easy if your toppings are already well-seasoned.

For a unique spin, some New Orleans chefs also add a dash of hot sauce or Creole mustard directly into the grits for a subtle tang.

Check out Mango Ice Cream Recipe as a refreshing, creamy follow-up to this bold Southern entrée.

Ingredients You Need for Authentic New Orleans Shrimp and Grits Recipe

– The Essentials

If you’re aiming to master a true New Orleans shrimp and grits recipe, it all starts with nailing the essential ingredients. These form the core of the dish and bring the rich, spicy, and comforting flavors together:

• Shrimp (large, peeled and deveined; Gulf shrimp preferred)
• Stone-ground grits (not instant or quick-cook)
• Chicken stock (or seafood stock for more depth)
• Whole milk (or heavy cream for extra richness)
• Sharp cheddar or smoked gouda (for cheesy grits)
• Unsalted butter (for the base and sautéing)
• Olive oil or bacon grease
• Bell peppers (green, red, or both)
• Onion (yellow or sweet)
• Garlic (minced)
• Andouille sausage (optional but adds incredible depth)
• Cajun or Creole seasoning (store-bought or homemade)
• Worcestershire sauce
• Green onions (sliced for garnish)
• Paprika and cayenne (to taste)
• Salt and freshly cracked black pepper

Each ingredient serves a purpose. The shrimp and sausage deliver protein and spice. The grits create a warm, creamy base. The “holy trinity” of bell pepper, onion, and garlic anchors the Creole flavor.

– Optional Add-ins to Elevate the Dish

To take your shrimp and grits from “great” to “incredible,” consider these next-level add-ins:

• Parmesan cheese (for umami depth in the grits)
• Creole mustard (adds tang to the sauce)
• Lemon juice or zest (a bright finish)
• Crushed red pepper flakes (for extra kick)
• Tomato paste or diced tomatoes (for a red Creole-style sauce)
• Heavy whipping cream (for silkier grits)
• Tabasco or Louisiana hot sauce (for serving)

The beauty of this dish is that it’s adaptable—you can go rich and creamy, or spicy and bold. Either way, it’s all about layering flavor.

Step-by-Step Cooking Instructions for a Perfect New Orleans Shrimp and Grits Recipe

– Making the Grits Base

To start your New Orleans shrimp and grits recipe off right, focus on the foundation: the grits. They should be creamy, rich, and packed with flavor—not just filler for the shrimp.

1. Boil your liquids: In a large saucepan, combine 2 cups chicken or seafood stock with 2 cups whole milk. Bring to a gentle boil over medium heat.
2. Add the grits: Slowly whisk in 1 cup stone-ground grits, stirring constantly to prevent clumps.
3. Simmer low and slow: Reduce heat to low and cook for 30–40 minutes, stirring every few minutes. If the grits get too thick, add more stock or milk a little at a time.
4. Finish with flavor: Stir in 2 tablespoons butter and 1 cup shredded sharp cheddar or smoked gouda. Season with salt and pepper to taste.
5. Optional add-ins: For a Creole twist, add a dash of hot sauce or a teaspoon of Creole mustard to the grits before serving.

Creamy grits are the base of every memorable shrimp and grits recipe from New Orleans—so don’t rush this step.

– Preparing the Shrimp and Creole Sauce

Once your grits are simmering, it’s time to make the flavorful shrimp topping that makes this a true New Orleans shrimp and grits recipe worth repeating.

1. Sauté aromatics: In a large skillet, melt 2 tablespoons butter and 1 tablespoon olive oil. Add ½ cup diced onion, ½ cup bell pepper, and 2 minced garlic cloves. Cook until soft and fragrant.
2. Add sausage (optional): Stir in ½ cup sliced Andouille sausage and cook until browned.
3. Season the shrimp: Toss in 1 pound Gulf shrimp, seasoned with Cajun seasoning, paprika, and a pinch of salt and pepper. Cook just until shrimp turn pink—about 2–3 minutes.
4. Deglaze and build the sauce: Pour in ¼ cup stock and 1 tablespoon Worcestershire sauce. Scrape the bottom of the pan to lift flavor. Simmer briefly.
5. Add cream for richness: Stir in ¼ cup heavy cream and reduce until the sauce thickens slightly.
6. Plate and garnish: Spoon creamy grits into bowls, top with shrimp and sauce, then finish with chopped green onions, parsley, or a dash of hot sauce.

This part of the New Orleans shrimp and grits recipe is where the flavors come together: smoky, spicy, creamy, and absolutely unforgettable.

Check out our Slow Cooker Tri Tip Roast if you love bold, saucy meals with Southern flair.

New Orleans Shrimp and Grits Recipe – A Bold Southern Classic

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• Author: Camilia
• Total Time: 1 hour
• Yield: 4 servings

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Description

A bold and creamy New Orleans shrimp and grits recipe with spicy Creole shrimp, stone-ground cheesy grits, and rich Southern flavor.

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Ingredients

1 lb Gulf shrimp, peeled and deveined

1 cup stone-ground grits

2 cups chicken or seafood stock

2 cups whole milk

1 cup sharp cheddar or smoked gouda, shredded

2 tbsp unsalted butter

1/2 cup diced onion

1/2 cup diced bell pepper (red or green)

2 garlic cloves, minced

1/2 cup sliced Andouille sausage (optional)

1 tbsp Cajun or Creole seasoning

1 tbsp Worcestershire sauce

1/4 cup heavy cream

2 tbsp olive oil or bacon grease

Salt and pepper to taste

Green onions, for garnish

Paprika or cayenne, to taste

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Instructions

1. Bring stock and milk to a boil in a saucepan over medium heat.

2. Slowly whisk in the grits and reduce heat to low.

3. Simmer for 30–40 minutes, stirring frequently. Add more liquid as needed.

4. Stir in butter and cheese, then season with salt and pepper.

5. In a skillet, heat oil or bacon grease over medium heat.

6. Sauté onion, bell pepper, and garlic until soft and fragrant.

7. Add sausage (if using) and cook until browned.

8. Add shrimp, Cajun seasoning, paprika, and black pepper. Cook until shrimp are pink.

9. Deglaze the skillet with stock and Worcestershire sauce. Simmer briefly.

10. Stir in heavy cream and let the sauce thicken.

11. Spoon creamy grits into bowls and top with shrimp mixture.

12. Garnish with green onions and serve hot.

Notes

Store shrimp and grits separately for best texture.

Reheat shrimp in a skillet and grits on the stovetop with added milk or broth.

Add lemon juice or hot sauce to brighten the flavor before serving.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner, Brunch
• Method: Stovetop
• Cuisine: Southern, Creole

Storage and Reheating Tips

– How Long Can You Store Shrimp and Grits in the Fridge?

A common question with dishes like New Orleans shrimp and grits recipes is how long they stay safe and tasty. The answer? You can safely store shrimp and grits for up to 3 days in the fridge—but keep the components separate if possible.

Why separate? Grits tend to thicken into a solid block, while shrimp can become rubbery when reheated improperly. Keeping them in separate containers helps preserve the creamy texture of the grits and the tender bite of the shrimp.

Storing tips:

• Store in airtight containers
• Let both shrimp and grits cool to room temperature before refrigerating
• Use shallow containers to help them chill faster and avoid bacterial growth

– Best Reheating Methods

Microwaves can turn shrimp into rubber and grits into glue. But with the right method, your leftovers can taste nearly as good as day one.

For Grits:

• Reheat on the stovetop over low heat
• Add a splash of milk, cream, or broth to loosen the texture
• Stir often and re-season if needed

For Shrimp:

• Sauté in a skillet with a little butter or olive oil for 1–2 minutes
• Do not microwave unless absolutely necessary (and if you do, cover them and heat for short bursts)

Pro Tip: Add a squeeze of lemon and a touch of fresh seasoning to wake up the flavor when serving leftovers.

Serving Ideas and Pairings

– What to Serve with Shrimp and Grits

A solid New Orleans shrimp and grits recipe is a showstopper on its own—but when paired right, it becomes a full-on Southern feast. Whether you’re planning a brunch, dinner party, or comfort food night, here are some amazing side dish ideas to complement your shrimp and grits:

Each side offers either balance, contrast, or extra soul to the dish. You can mix and match depending on the vibe—casual brunch or upscale dinner.

– Drink Pairings

Beverages can enhance the dish by matching its boldness or offering a refreshing break between bites. Here’s what pairs best with shrimp and grits New Orleans style:

For Brunch Settings:

• Bloody Mary – Spicy, tomato-forward, and classic.
• Sparkling Rosé – Light, fruity bubbles cut through the creamy dish.
• Sweet Tea – A non-alcoholic Southern must-have.

For Dinner:

• Amber Ale – Malt sweetness balances spicy sausage and shrimp.
• Chardonnay – Buttery and oaky, great with cheese grits.
• Bourbon-based Cocktail – A little smokiness goes a long way.

Pro Tip: Want a wow moment? Garnish your cocktail glasses with mini skewers of grilled shrimp or spicy pickled okra.

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