Shrimp & Grits with Andouille Crab Gravy

William Smith


My freinds and family goes nuts when I even hint about making this dish! Everyone makes a shrimp and grits, but when you add the crabmeat gravy, it puts it into a different category by its self!

pinch tips: How to Peel & Devein Shrimp






45 Min


20 Min


Pan Fry


One medium
green pepper,fine dice
One medium
yellow onions, fine dice
Two oz
chopped garlic, fine dice
Six Tbsp
unsalted butter
1 1/2 c
dark brown sugar
One c
all purpose flour
One pt
heavy cream
4 c
quick grits, not instant
One Tbsp
cajun spice
One lb
16/20 shrimp,peeled and deveined
16 oz
lump crab meat or blue crab meat
16 oz
andouille sausage, sliced on the bias
4 c
chicken stock, light

Directions Step-By-Step

Take and melt butter under medium high heat, once melted,sweat onions and peppers together, two to three min. Then add garlic,brown sugar and flour, make an almond color roux by blending it all together.
When the roux is made, add the chicken stock by pouring in very slowly to smooth out the roux, you don't want lumpy roux, then add heavy cream and salt and pepper to taste, keep on low heat
Take your favorite skillet and set it to low heat, add a pad of butter and add shrimp and sliced sausage, add Cajun seasoning to taste. You want to cook all together until shrimp is nice n pink with a golden brown color. Once cooked, keep warm on a back burner
While the meat is cooking, cook your grits to your taste appeal
When everything is all cooked, add your crabmeat to the gravy at the very end to heat up, always add crab at the end, it will disintegrate if you cook it earlier,
To plate-lay a scoop of grits first, with shrimp on one side and sausage on the other side. Now take a ladle full of the crab meat gravy and ladle right over the middle. Then top with favorite chopped herb

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Southern
Hashtag: #Seafood