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Ingredients
3 Cups Water
2 Tsp. Salt for the grits, or to taste
1 Cup Grits coarsely ground; cooking time varies by brand
2 Cups Half-and-Half
2 Lbs. Shrimp uncooked, peeled and deveined- 1 Pinch Salt to taste
1 Pinch Cayenne Pepper or to taste
1 Medium Lemon juiced
1 Lb. Andouille Sausage fully cooked smoked andouille, cut into ¼-inch slices
5 Slices Bacon
1 Medium Green Bell Pepper chopped
1 Medium Red Bell Pepper chopped- 1 Medium Yellow bell pepper chopped
1 Cup Yellow Onion chopped
1 Tsp. Garlic minced
¼ Cup Butter
¼ Cup All-Purpose Flour
1 Cup Chicken Broth preferably low-sodium
1 Tbsp. Worcestershire Sauce
1 Cup Cheddar Cheese shredded
Equipment
1 Heavy saucepan (For the grits.)
1 Large deep skillet (For the shrimp sauce.)
1 Small saucepan and whisk (For the roux.)
Equipment images are illustrative. Exact products may vary.
Instructions
- Bring the water and the 2 teaspoons salt, or less to taste, to a boil in a heavy saucepan. Whisk in the grits, then the half-and-half. Reduce to a gentle simmer and stir frequently until creamy and tender. Start checking after 15–20 minutes, but follow the package timing for your coarse grits; some need 40–60 minutes. Add a splash of water if they become too thick before softening. Keep warm over very low heat.
- Meanwhile, brown the sliced fully cooked andouille in a large deep skillet over medium-high heat, about 5–8 minutes. Transfer to a plate. Cook the bacon in the same skillet until crisp, turning as needed, then drain on paper towels and crumble. Leave the drippings in the skillet.
- Add all three bell peppers and the onion to the skillet. Cook over medium heat, stirring, about 7 minutes, until softened. Add garlic and cook about 1 minute more. Lower the heat while you prepare the roux. Keep the raw shrimp refrigerated for now.
- Melt the butter in a small saucepan over medium heat. Whisk in the flour until smooth. Lower the heat and cook, stirring constantly, about 8–10 minutes, until golden brown. If it burns, start again. Gradually whisk the chicken broth into the roux until smooth, then stir in the Worcestershire.
- Pour the roux mixture into the skillet of vegetables. Add the sausage and crumbled bacon and bring to a gentle simmer, stirring until combined and thickened. Just before adding the shrimp, toss them with the pinch of salt, cayenne, and lemon juice. Add shrimp and their juices to the sauce and cook, stirring gently, until the centers are pearly and opaque, about 5–8 minutes depending on size.
- Stir the Cheddar into the hot grits until melted. Taste both components before adding any more salt. Spoon the grits into eight bowls and top with the shrimp, sausage, vegetables, and sauce. Serve promptly.
Notes
Makes eight servings. Use fully cooked smoked andouille for this method. Coarse grits vary widely in cooking time, so use the package guidance and taste for tenderness. The 80-minute total is an estimate with grits and sauce cooking alongside one another. This recipe differs from the site’s Blackened Shrimp & Grits: it includes andouille, bacon, bell peppers, and a roux sauce.
