Lowcountry Shrimp and Grits with Andouille Sausage

Lowcountry Shrimp and Grits with Andouille Sausage ingredients

• 3 cups Chicken broth
• 1 cup Water
• 1 cup Grits (quick-cooking or stone-ground)
• 0.5 cup Heavy cream
• 1 cup Sharp cheddar cheese, shredded
• 2 tbsp Butter
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 10 oz Andouille sausage, sliced
• 1 tbsp Olive oil
• 1 lb Large shrimp, peeled and deveined
• 1 Red bell pepper, diced
• 1 Green bell pepper, diced
• 0.5 Yellow onion, diced
• 3 cloves Garlic, minced
• 0.5 cup Chicken broth
• 1 tbsp Lemon juice
• 0.5 tsp Hot sauce (e.g., Tabasco)
• 2 tbsp Green onions, chopped

Watch how to make Lowcountry Shrimp and Grits with Andouille Sausage

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Lowcountry Shrimp and Grits with Andouille Sausage

1. Prepare the Grits: In a medium saucepan, bring chicken broth and water to a boil. Slowly whisk in the grits to prevent lumps. Reduce heat to low, cover, and simmer for 20-25 minutes (or according to package directions for stone-ground grits), stirring occasionally, until thick and creamy. If using quick-cooking, it will be faster (5-7 mins).
2. Finish Grits: Once cooked, stir in heavy cream, shredded cheddar cheese, butter, salt, and pepper until melted and combined. Cover and keep warm.
3. Cook Sausage: While grits are cooking, heat a large skillet over medium-high heat. Add sliced Andouille sausage and cook until browned and crispy, about 5-7 minutes. Remove sausage from skillet and set aside, leaving rendered fat in the pan.
4. Sauté Vegetables: Add olive oil to the same skillet if needed. Add red and green bell peppers and onion. Cook for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
5. Cook Shrimp: Add shrimp to the skillet with the vegetables. Cook for 2-3 minutes per side, or until pink and opaque. Do not overcook.
6. Deglaze and Combine: Return the cooked sausage to the skillet with the shrimp and vegetables. Pour in 1/2 cup chicken broth, lemon juice, and hot sauce. Bring to a simmer and cook for 2-3 minutes to allow flavors to meld and sauce to slightly thicken.
7. Serve: Spoon a generous portion of cheesy grits into bowls. Top with the shrimp and sausage mixture. Garnish with chopped green onions and serve immediately.

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