Have you ever had a meal and your soul comes alive with happiness. Well, this is that meal. There’s something about comfort food that just makes a person smile inside and out. If we ever go to a brunch spot of Sundays, i’ll definitely be ordering shrimp and grits if they have it. Instead of the plain and typical shrimp and grits that you might find at a restaurant, I decided to create something a little off beat. I love spice so adding a serrano chili and hot sausage was a no brainier. I don’t say this lightly, but this shrimp & grits is one of the best i’ve ever had. To make it even better, it’s so simple to make.


I first well in love with this meal when I went to college in the deep south, Ole Miss. I can honestly say I don’t believe I had shrimp and grits before moving to Mississippi. Sure, I’m from south Texas. But there’s one thing that many people don’t understand. Although Texas is geographically in the southern part of the US, I would not consider it “the south”. SO it really isn’t all that shocking that I had never had this dish till moving away from home. If i could end this post with one last statement it would be… thank God for the south and all the amazing food they create.



Prep time: 15 minutes

Total time: 45 minutes


1 tbs rendered bacon fat
1 pound medium sized shrimp
14 oz link hot andouille sausage
1 tsp creole seasoning
14 oz can fire roasted tomatoes
1 tbsp tomato paste
1/2 cup chicken broth
1/2 cup heavy cream
1 medium yellow onion, diced
1 serrano chili, diced
5 gloves garlic minced
3/4 cup grated Parmesan
1/2 lemon, juiced
Scallions for garnish


Peel and devein shrimp. Season shrimp with 1/2 tsp creole seasoning.

Heat a tall sided pan to medium high. Add bacon fat and shrimp. Cook 2 minutes per side or until opaque. Remove shrimp from pan then add sausage. Cook a couple minutes per side and remove from pan. Do not drain the grease and juices.

Reduce heat to medium and add in onion, garlic, and Serrano chili. Cook for 5-7 minutes stirring occasionally.

Add in fire roasted tomatoes, chicken broth, 1/2 tsp creole seasoning, lemon juice, and cream. Turn up heat and bring to a boil. Once boiling add in Parmesan and stir till fully incorporated. Reduce to a simmer and let sit for 15 minutes.

Turn off heat and add back in sausage and shrimp.


total time: 10 minutes


1/2 cup quick grits
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
2 oz cream cheese
1 cup shredded sharp white cheddar
1/4 cup parmesan cheese, grated
2 tbs heavy cream
2 tbs butter


In a small pot add 2 cups chicken broth and salt, bring to a boil. Once boiling add in grits. Cover with a lid and let cook while stirring occasionally (should only take about 5 minutes). Add in white cheddar, parmesan cheese, cream cheese, pepper, cream, and butter. Stir until incorporated.

Serve shrimp and andouille sausage in fire roasted tomato cream sauce, over creamy white cheddar grits. Top with parmesan and scallions.

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