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–+ servings
Danielle Dunn

Crab & Shrimp Grits

Cajun sauce made with crab, shrimp and Andouille served on top of creamy grits.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve warm over grits, and top with shrimp, crab meat and sausage.

Notes

Keep an eye on liquid for grits while waiting to come to boil, so it won't boil over.
Do not cook grits over high heat. This will cause them to cook too quickly.
Grits cooks better in non-stick pot.  It is not required, but is better.

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