Creole shrimp & grits

Creole shrimp & grits

Total Time
1 hr 50 min
35 min
1 hr 15 min
This classic Southern breakfast dish goes Creole with the addition of fresh tomatoes, onions, celery, green bell peppers, and Creole Seasoning. It's really worth it to use the stoneground grits called for instead of instant grits. They have heaps more flavor and texture than instant. Stoneground grits don’t need much, if any, fat—just patience over low heat. And a little Parmesan added at the end goes a long way.


Cooking spray

4 spray(s)

Bay leaf

1 leaf/leaves

Uncooked stone ground grits

1 cup(s), (not quick-cooking)

All-purpose flour

2 Tbsp

Andouille sausage

2 oz, or other spicy sausage, cut into ¼-inch pieces

Uncooked onion

½ cup(s), chopped, chopped

Bell pepper

¼ cup(s), green, chopped


¼ cup(s), chopped, chopped

Garlic clove

2 clove(s), 2 tsp finely chopped

Kosher salt

½ tsp, divided, or more to taste

Creole seasoning

1 tsp, or make your own by searching for the recipe in the WW app

Vegetable broth

1 cup(s), or chicken broth


½ cup(s), chopped

Worcestershire sauce

1 tsp

Black pepper

¾ tsp, coarsely ground, or more to taste, divided

Hot sauce

2 splash(es), Few dashes

Uncooked shrimp

½ pound(s), peeled and deveined

Grated Parmesan cheese

2 Tbsp

Fresh lemon juice

1 tsp, to taste

Fresh parsley

1 Tbsp, finely chopped, for garnish


  1. In medium pot, bring 4 cups water and bay leaf to simmer over medium heat. Slowly pour in grits, whisking constantly. Reduce heat to medium-low. Cook, whisking occasionally to prevent clumping, until grits are thick and creamy but not stiff, 50 minutes to 1 hour.
  2. Meanwhile, heat large cast-iron skillet over medium-low. Add flour and cook, stirring constantly, until it starts to smell toasty and turns light peanut-butter brown, 10 to 15 minutes. Transfer to small bowl.
  3. Coat same skillet with nonstick spray and heat over medium-low. Add sausage and cook, stirring occasionally, until fat renders, 2 to 3 minutes. Add onion, bell pepper, celery, garlic, and 1⁄4 tsp salt. Cook, stirring occasionally, until vegetables soften, 4 to 5 minutes.
  4. Add Creole Seasoning and toasted flour and stir for just a few seconds to coat sausage and vegetables. Add broth, tomatoes, Worcestershire, 1⁄4 tsp black pepper, hot sauce, and 1⁄4 tsp salt. Increase heat to medium and boil until sauce is slightly thickened and glossy, 5 to 6 minutes. Add shrimp and cook just until pink and slightly curled, 3 to 4 minutes.
  5. Remove grits from heat. Stir in cheese, lemon juice, and 1⁄2 tsp black pepper. Season to taste with salt and black pepper. Serve shrimp and sauce over bowls of grits. Garnish with parsley.
  6. Serving size: 2 oz shrimp and 1 cup grits