Crab and shrimp grits are made with crab meat, shrimp and Andouille sausage in a creamy, Cajun-style gravy, served on top of creamy grits.
Shrimp and grits is a favorite in the South. Typically, shrimp and grits are made with shrimp, a cajun sauce made from shrimp stock, bacon or sausage and of course, grits. However, the seafood lover in me told said take it a step further. So I did, and decided to compose my own recipe, which is a little different from the traditional way. I added crab meat and made a cajun cream sauce.
This dish brings out the cajun flavors, without being too spicy. If you are a lover of shrimp and grits, or a seafood lover, this is sure to be a favorite of yours.
Preparing grits
This dish is versatile. Also, it’s very easy. Many people get discouraged when it comes to preparing grits, out of fear they will not be creamy and will be flavorless. However, if you use chicken broth and a creamer like half & half, you are sure to get flavorful, creamy grits. Not to mention, milk can be used in place of the half & half. Adding cheese will give it more of a creamy texture. Some people prefer not to add cheese to their grits. If you are one of those people, feel free to leave it out. But, cheese in this recipe is delicious.
Preparing cream sauce
The sauce is one of the main things that sets this dish off. Made with onion, bell pepper, garlic, half & half, white wine, lemon juice and cajun seasoning; the flavors are irresistible. The white wine is optional, but it’s highly recommended. Also, do not skip the lemon juice. When it comes to cajun and seafood dishes, the lemon juice helps balance out the cajun and seafood flavors. The white wine does same thing.
Notice I said, “sauce is one of the main things that sets this dish off.” However, the MAIN thing is the shrimp and crab, that is sauteed in the drippings from the sausage makes it the highlight of the dish. Adding all of these things together, you are sure to have a not only delicious meal, but filling as well.
If you make this recipe, please be sure to tag me on Instagram @your_favorite_southern_girl. Also, use the hashtag #yelskitchen. Enjoy!
Crab & Shrimp Grits
Ingredients
For the grits
- 1 cup quick grits
- 2 cups chicken broth
- 2 cups half & half
- 1 cup water
- 2 tbsp unsalted butter
- 1/2 tsp salt
- pepper to taste
- 1 cup white cheddar cheese regular sharp cheddar can be used as well
For the sauce
- 1 lb jumbo or large shrimp
- 8 oz lump crab meat
- 2-3 andouille sausage links, sliced I use Chef Bruce Aidells
- 4 tbsp unsalted butter
- 1 small yellow onion or half of large, diced
- 1 red bell pepper, diced
- 2 tbsp minced or diced garlic about 2 cloves
- 1 tbsp all-purpose flour
- 2 cups half & half
- 1 tbsp dry white wine optional
- 1 tbsp lemon juice
- 2 tsp cajun seasoning, plus a little more for shrimp preferably Old Bay
- 1/3 tsp cayenne pepper optional
- salt & pepper to taste
- vegetable or canola oil for pan
Instructions
- In a pot, bring chicken broth, half & half, water and butter to boil. Add grits and season with salt and pepper. Reduce heat to medium-low and cook, stirring regularly until liquid is absorbed. About 20 minutes. Stir in cheese. Keep warm.
- While cooking your grits, heat a little vegetable or canola oil to large skillet over medium-high heat. Add sausage and cook until browned on both sides. Remove sausage from skillet and set aside and keep warm. Season shrimp with a little Old Bay and a pinch of salt, and add to skillet with sausage drippings. Cook shrimp on both sides, about 3 minutes total, then remove, set aside and keep warm.
- Reduce heat to medium, and add 1 tbsp of butter to pan. Add crab meat and saute for 1 minute. Remove, set aside and keep warm.
- Add 3 tbsp of butter to skillet, then add onion and bell pepper. Cook until softened, about 3-4 minutes. Add garlic and cook until fragrant, about 2 minutes. Stir in tbsp of flour, and stir until smooth and no lumps.
- Stir in half & half, white wine and lemon juice. Season with cajun seasoning, cayenne pepper and a little salt. Cook until sauce thickens. About 10 minutes.
- Serve warm over grits, and top with shrimp, crab meat and sausage.
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