We recently went to our friends’ house and they made us a delicious gumbo in honor of the Philadelphia Eagles making the Super Bowl in NOLA, and enjoying that gumbo got my creative juices flowing. Why haven’t I enjoyed more Cajun/Creole dishes at home more?
If you didn’t know this, gumbo is a labor of love. It starts with a dark toasted roux and takes time to develop and build flavor that is layered throughout the stew. Because I love gumbo and want to eat those flavors more often, I wanted to create something close in deliciousness that takes a shorter amount of time to make. I also was craving cheesy grits — maybe it’s the pregnancy or maybe it’s because they’re delicious — so that’s how this pairing was born. It’s like shrimp and grits meets gumbo. Or you can just say it’s shrimp and grits with andouille sausage and vegetables.
Incase you’re wondering:
Gumbo vs. Shrimp and Grits: What’s the Difference?
Okay, so here’s the deal—gumbo and shrimp and grits both come from the same Southern roots, but they’re very different. Gumbo is this super flavorful stew that’s packed with proteins (shrimp, sausage, chicken, whatever you like), veggies (think bell peppers, onions, and celery — the NOLA holy trinity), and a rich, seasoned broth. It’s traditionally made with a roux (a butter-flour mix that is toasted until brown) and cooked slowly until all the flavors marry together. Usually, it’s served over rice, and the broth soaks into it. It’s hearty, comforting, and full of layers of flavor.
Shrimp and grits is much more simple, but still packed with flavor. It’s basically shrimp sautéed with Cajun seasoning, garlic, and butter, and served over creamy, cheesy grits. There’s no broth or roux like in gumbo, so it’s more about that rich, comforting grits base and the delicious shrimp and seasoning on top. If you’ve never had grits, theyh are made from ground corn (usually hominy), and when cooked, they take on a smooth, creamy texture that soaks up whatever you mix in, like butter, cheese, and seasonings. If you’ve had polenta, I’d say they’re a bit more mild than polenta but very similar. If you like corn and don’t mind soft and mushy textures, I believe you will like grits.
A Quick Gumbo Twist with Cheesy Grits
Now, like I said, this recipe is a shortcut that brings the best of both worlds. It’s got that gumbo-style shrimp and spicy andouille sausage, cooked with Creole seasoning, garlic, and bell peppers. But instead of taking forever to make a roux and simmering a huge pot of gumbo, you’re just using chicken stock or broth to bring all those flavors together quickly. And instead of serving it over rice like a traditional gumbo, you’re serving it over creamy, cheesy grits. It’s like a shortcut gumbo that’s just as flavorful, but way faster and a little different—trust me, it’s a game-changer.
What’s the difference between Cajun and Creole?
Cajun and Creole are often used interchangeably, but they represent two distinct cultures, cuisines, and histories in Louisiana. Cajun culture stems from the Acadian exiles who settled in rural Louisiana, bringing hearty, rustic cooking with dishes like gumbo and jambalaya. Creole, on the other hand, has roots in the diverse mix of French, Spanish, African, and Caribbean influences that flourished in New Orleans, resulting in a more refined cuisine featuring rich sauces and tomatoes. While both celebrate bold flavors and Louisiana’s deep cultural heritage, their origins and cooking styles set them apart. To be honest with you, I thought I used my Slap Ya Mama Cajun seasoning for this recipe but I accidentally used my Tony Chachere’s Creole seasoning!!! I realized it when I went back and watched the video. So I apologize for that little mix up. The great news is this tastes delicious with either one!!!
What the Heck is Gumbo Filé?
If you’ve ever heard of gumbo filé and wondered what the heck it is, here’s the scoop. It’s a seasoning made from dried sassafras leaves, and it’s got this earthy, slightly peppery flavor with a hint of sweetness, kinda like root beer. Gumbo filé is usually added at the end of cooking to thicken up the gumbo just a little bit and give it that signature flavor. It’s subtle but super important in making the dish taste like the real deal. You can even sprinkle it over your bowl of gumbo at the end for a little extra flavor boost. Trust me, once you try it, you’ll get why it’s a classic! I used it in this recipe, but if you can’t find it, do not worry this will still taste UNREAL.
Cajun Shrimp and Sausage with Cheesy Grits
Ingredients
For the Cajun Shrimp and Sausage:
- 1 lb large shrimp peeled and deveined
- 2 andouille sausages approximately 6-8 oz total, sliced into thin rounds
- 1 tablespoon avocado oil or fat of your choice
- 2 tablespoons Cajun seasoning store-bought or homemade
- 1 green bell pepper diced
- 1 yellow or white onion diced
- 1 slicer tomato diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 cup chicken stock
- 2 bay leaves
- 1/2 tsp gumbo filé (optional)
- Kosher salt for seasoning throughout
- Black pepper to taste
- 2 scallions sliced
For the Cheesy Instant Grits:
- 1 cup instant grits or follow box instructions to use whatever will give you 4 cups cooked grits — I used Quaker Instant Grits
- 4 cups chicken stock or amount of liquid as instructed by package
- 1 cup sharp cheddar cheese shredded
- 1/4 cup heavy cream optional
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Directions
- Season the shrimp generously with Cajun seasoning and salt if the seasoning isn’t salted set aside.
- Heat oil or fat of your choice in a large skillet over medium-high heat. Add the sausage slices and cook until browned, about 2–3 minutes per side. Remove and set aside.
- In the same skillet, add the bell peppers and onion. Sauté until softened, about 4–5 minutes. Season with a sprinkle of Cajun seasoning.
- Add the tomato with some more cajun seasoning and salt. Sauté for another minute or two until softened.
- Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly and develops a richer flavor. Add garlic and cook for 1 minute until fragrant.
- Pour in the chicken stock, stirring to incorporate any golden brown bits off the bottom of the pan and combine the sauce. Return the sausage to the skillet along with the gumbo file (if using) and bay leaves, reduce heat, cover and let simmer for 10 minutes to allow flavors to meld.
- In the meantime, make the cheesy grits in another pan. In a medium saucepan, bring chicken broth to a boil.
- Slowly whisk in the instant grits, reduce the heat to low, and cook according to package instructions (about 1–2 minutes), stirring frequently.
- Once thickened, stir in cheddar cheese, butter, and heavy cream. Season with salt and pepper to taste.
- Returning back to your skillet with the sausage, add the shrimp and cook for 2–3 minutes per side, until pink and fully cooked. Remove the bay leaves.
- Spoon the cheesy grits onto plates or bowls. Top with the Cajun shrimp and sausage mixture, including some of the flavorful sauce from the skillet.
- Garnish with scallions.
Rate & Review
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