Lowcountry Shrimp and Grits with Andouille Sausage
85% authentic · Lowcountry (South Carolina)
A flavorful variation from the South Carolina coast, featuring smoky andouille sausage and a rich, slightly spicy sauce that complements the creamy grits.
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Ingredients
- Stone-ground grits1.5 cups
- Water6 cups
- Heavy cream1 cup
- Butter3 tbsp
- Gruyere cheese, grated0.75 cup
- Large shrimp, peeled and deveined1 lb
- Andouille sausage, sliced8 oz
- Olive oil1 tbsp
- Yellow onion, finely chopped0.5 medium
- Garlic, minced2 cloves
- Chicken broth0.75 cup
- Smoked paprika0.5 tsp
- Cayenne pepperpinch
- Saltto taste
- Black pepperto taste
- Scallions, thinly sliced2 tbsp
Steps
- 1
In a saucepan, bring water to a boil. Gradually whisk in grits. Reduce heat to low, cover, and simmer, stirring occasionally, until tender and thick (about 20-30 minutes).
- 2
While grits cook, cook andouille sausage slices in a skillet over medium heat until browned and slightly crispy. Remove sausage and set aside, leaving drippings.
- 3
Add olive oil to the skillet if needed. Add chopped onion and cook until softened, about 5 minutes.
- 4
Add minced garlic and cook for 1 minute more until fragrant.
- 5
Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
- 6
Pour in chicken broth, smoked paprika, and cayenne pepper. Stir to combine and bring to a simmer.
- 7
Stir heavy cream, butter, and Gruyere cheese into the cooked grits until melted and smooth. Season with salt and pepper to taste.
- 8
Stir the cooked sausage back into the shrimp mixture. Simmer for 1-2 minutes to meld flavors.
- 9
Spoon grits into bowls. Top with the shrimp and sausage mixture. Garnish with scallions.
