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new orleans inspired shrimp & grits

(2 ratings)
Elaine55 avatar
Recipe by
Elaine Bovender
@Elaine55
Wilmington, NC

On a recent trip to New Orleans, my daughters and I had lunch at a sidewalk Cafe. We ordered shrimp and grits and holy cow, they were wonderful! The desk clerk at our hotel said that the Cafe was famous for this dish and was the best. I knew that I would very likely never get back to NOLA, so I decided that I needed to learn to make these and this is the recipe that I came up with. The Corn and Andouille Sausage Maque Choux (pronounced mock shoe) is what makes this dish so good. It's some work to make, but so, so worth the effort. I was able to come very close to the Cafe's recipe. Enjoy!

(2 ratings)
yield serving(s)
prep time 25 Min
cook time 45 Min
method Stove Top

Ingredients For new orleans inspired shrimp & grits

  • GRITS
  • 1 1/2 c
    chicken broth
  • 1 1/2 c
    whole milk
  • 1/4 tsp
    salt
  • 3/4 c
    stone ground yellow grits
  • CORN AND ANDOUILLE SAUSAGE MAQUE CHOUX
  • 1 Tbsp
    bacon grease
  • 1 md
    red or green bell pepper, seeded and chopped
  • 1 md
    onion, minced fine
  • 6 oz
    andouille sausage
  • 1/2 tsp
    minced garlic
  • 1 md
    tomato, chopped and seeded
  • 2 can
    whole kernel corn, drained,15.25 ounce size. you may also use about 5 ears fresh corn cut off the cob and the milk scraped out of the cob.
  • 3/4 Tbsp
    creole seasoning
  • 1/2 tsp
    salt
  • 1/2 tsp
    black pepper
  • 1 tsp
    sugar
  • 1 Tbsp
    all purpose flour
  • 1/2 c
    heavy cream. you may add more by 1/4 cup increments as needed
  • SHRIMP
  • 1 Tbsp
    bacon grease
  • 1/2 tsp
    minced garlic
  • 1 lb
    jumbo shrimp, peeled and deveined
  • cajun seasoning to taste

How To Make new orleans inspired shrimp & grits

  • 1
    GRITS: Stir together milk, chicken broth and salt in a large sauce pan and bring to a boil. Slowly add grits while stirring constantly. When grits are thoroughly mixed, reduce heat to low and cover. Cook for about 30 minutes, stirring occasionally. When done, keep covered and set aside.
  • 2
    CORN AND ANDOUILLE SAUSAGE MAQUE CHOUX: While the grits are cooking, heat bacon grease in a large pan or Dutch oven with deep sides. When grease is very hot, add red bell pepper, onion and sausage. Cook until sausage is browned and pepper and onion are tender.
  • 3
    Add tomatoes and seasonings and cook until tomatoes are tender and then add the flour. Cook for about 5 minutes, stirring frequently.
  • 4
    Add corn and heavy cream. You may add more cream at this time, if necessary. Bring to a boil and cover. Reduce heat and simmer for about 10 to15 minutes until sauce has thickened. Remove from heat and set aside.
  • 5
    SHRIMP: Heat 1 tablespoon of bacon grease in a skillet. Add shrimp, minced garlic and seasonings and brown the shrimp on medium high heat until shrimp is browned and cooked through.
  • 6
    PLATE IT UP: In a dinner plate, spoon in some of the Maque Choux. Next, put some grits on top of the Maque Choux. Top with some of the grilled shrimp. Spoon more of the Maque Choux over the top and enjoy a taste of New Orleans!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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