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new orleans inspired shrimp & grits

(2 RATINGS)
32 Pinches 1 Photo
Elaine55 avatar
Wilmington, NC
Updated on Jan 6, 2022

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!

prep time 25 Min
cook time 45 Min
method Stove Top
yield about 4 people, depending on serving size

Ingredients

  • GRITS
  • 1 1/2 cups chicken broth
  • 1 1/2 cups whole milk
  • 1/4 teaspoon salt
  • 3/4 cup stone ground yellow grits
  • CORN AND ANDOUILLE SAUSAGE MAQUE CHOUX
  • 1 tablespoon bacon grease
  • 1 medium red or green bell pepper, seeded and chopped
  • 1 medium onion, minced fine
  • 6 ounces andouille sausage
  • 1/2 teaspoon minced garlic
  • 1 medium tomato, chopped and seeded
  • 2 cans 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 tablespoon creole seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar
  • 1 tablespoon all purpose flour
  • 1/2 cup heavy cream. you may add more by 1/4 cup increments as needed
  • SHRIMP
  • 1 tablespoon bacon grease
  • 1/2 teaspoon minced garlic
  • 1 pound jumbo shrimp, peeled and deveined
  • cajun seasoning to taste

How To Make new orleans inspired shrimp & grits

  • Step 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.
  • Step 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.
  • Step 3
    Add tomatoes and seasonings and cook until tomatoes are tender and then add the flour. Cook for about 5 minutes, stirring frequently.
  • Step 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.
  • Step 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.
  • Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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