Shrimp, Sausage and Grits Recipe

Name: Shrimp, Sausage and Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups Chicken Broth, Divided Use; 1 cup Half And Half, Fat Free; 1 cup Quick Grits; 2 ounces, weight Sharp White Cheddar Cheese; Salt, Pepper And Frank's Hot Sauce, To Taste; 2 Tablespoons Extra Virgin Olive Oil; 4 slices Turkey Bacon; 1/2 cups Onion, Chopped; 1 stalk Celery, Chopped; ⅓ cups Red Pepper Chopped; 2 cloves Garlic, Chopped; ⅛ teaspoons Red Pepper Flakes (optional); 10 ounces, weight Turkey Sausage, Cut Into Bite Sized Pieces; 2 Tablespoons Flour; 1 whole Bay Leaf; 14 ounces, weight Jumbo Raw Shrimp, Peeled And Deveined; Optional Garnishes: Chopped Parsley And Green Onion And Frank's Hot Sauce

Servings: persons

5 cups Chicken Broth, Divided Use
1 cup Half And Half, Fat Free
1 cup Quick Grits
2 ounces, weight Sharp White Cheddar Cheese
Salt, Pepper And Frank's Hot Sauce, To Taste
2 Tablespoons Extra Virgin Olive Oil
4 slices Turkey Bacon
1/2 cups Onion, Chopped
1 stalk Celery, Chopped
⅓ cups Red Pepper Chopped
2 cloves Garlic, Chopped
⅛ teaspoons Red Pepper Flakes (optional)
10 ounces, weight Turkey Sausage, Cut Into Bite Sized Pieces
2 Tablespoons Flour
1 whole Bay Leaf
14 ounces, weight Jumbo Raw Shrimp, Peeled And Deveined
Optional Garnishes: Chopped Parsley And Green Onion And Frank's Hot Sauce

1
For the grits:
2
Bring 3 cups of chicken broth and 1 cup of fat free 1/2 and 1/2 to a boil.
3
Slowly add 1 cup of grits, stirring constantly.
4
Reduce heat to medium, cover and cook for 5 minutes stirring occasionally.
5
Stir in 2 ounces of shredded white cheddar cheese, salt, pepper and Franks hot sauce to taste.
6
Keep warm over very low heat.
7
For the shrimp and sausage:
8
Heat 2 Tablespoons of olive oil in a large skillet over medium heat.
9
Cook bacon until crisp.
10
Remove with a slotted spoon and set bacon aside.
11
Saute onion, celery, red pepper, garlic and red pepper flakes (if desired) until softened.
12
Add sausage and cook 3-5 minutes.
13
Stir in 2 Tablespoons of flour and cook 1-2 minutes.
14
Add remaining 2 cups of chicken broth and bay leaf, stirring until it simmers; then add shrimp and cooked bacon.
15
Cook 3-4 minutes or until shrimp turns a nice pink.
16
Season with salt and pepper to taste.
17
Serve over grits.
18
Top with parsley, green onion and Franks hot sauce.

1037

kcal

Calories

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 5 cups Chicken Broth, Divided Use, 1 cup Half And Half, Fat Free, 1 cup Quick Grits, 2 ounces, weight Sharp White Cheddar Cheese, and more.

Yes, Shrimp, Sausage and Grits falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp, Sausage and Grits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions