A fool-proof way to make a traditional Southern favorite at home, any night of the week!

I’m so excited to share this recipe with you!

It is contributed by Neely, who works behind the scenes here at Mesa de Vida. Neely and her busy family love lots of bold flavor, and a little kick of heat. She created this recipe in her search for the delicious Shrimp & Grits meals she enjoyed in the South.

Here is what Neely says about this easy gourmet Creole recipe she created:

“I love shrimp and grits! If it’s an option on a menu, I’m most likely going to order it.

I am always curious about how someone else chooses to make this dish their own. Will this version be different than any other version of shrimp and grits that I’ve had? It always is, by the way, and that’s what makes it fun. (For instance, I wouldn’t normally make a roux for shrimp & grits, but we were looking for something just a little heartier and wanted to see how it came out!)

This recipe was inspired by a particularly awful version of shrimp and grits that my daughter and I had at an airport restaurant. I know what you’re thinking. What did we expect from an airport restaurant?  We both expected better!

It was on the menu as Spicy Shrimp & Grits.  It tasted like plain shrimp over plain grits that were drowning in Tobasco sauce. It was the worst shrimp and grits that either of us had ever had!

So, I thought about how I would create a similar, spicy take on one of my favorite Southern staples using one of my favorite pantry staples, Mesa de Vida!

Mesa de Vida Creole cooking sauce is the perfect flavor base to provide authentic Creole flavor to anything I make. (This Gumbo recipe is on the menu at our house often, usually requested by my 9-year-old son!) I know I can trust the ingredients in all of the sauces to be healthy and perfectly seasoned. They eliminate most of my prep work, and are just like I’d make from scratch, without all of the ingredients and hassle!”

I hope you enjoy cooking – and eating – Neely’s homemade Creole Shrimp and Grits recipe soon!

Cheers!

Chef Kirstens signature

Creole Shrimp and Sausage over Cheddar Grits

Keyword: Gluten Free
Servings: 4 servings

Ingredients

  • 2 Tb butter
  • 2-4 Tb flour *use gluten free or brown rice flour to keep this gluten free
  • 1 1/2 cups chicken stock *use low-sodium if you like
  • 3 oz Mesa de Vida Creole Cooking & Seasoning Sauce * little less than half a jar
  • 6 oz Andouille sausage sliced *if you like it a little less spicy you can use any high quality smoked sausage you like
  • 3/4 lb uncooked shrimp peeled and deveined
  • fresh flat-leaf parsley chopped, for garnish
  • lime or lemon wedges for garnish
  • salt, pepper, and extra hot sauce to taste Mesa de Vida cooking sauces are extremely low in sodium so you control the salt to your own tastes and dietary needs!

For the grits

  • 1 cup grits I typically use Bob’s Red Mill. You may see it labeled as polenta or corn grits, be careful not to get prepared polenta, it’s not the same!
  • 1 1/2 cups chicken stock *use low-sodium if you like
  • 1 1/2 cups water
  • 4 oz sharp cheddar cheese grated
  • salt and pepper to taste

Instructions

For the shrimp and sausage:

  • Melt butter in a saute pan over medium-high heat, add flour to make a roux. Stir the flour into the melted butter until it’s fully combined and then continue to stir until it becomes a golden brown.
  • Whisk in chicken stock, stir continuously until thoroughly combined.
  • Stir in Mesa de Vida Creole cooking and seasoning sauce.
  • Reduce heat to low and add the sliced sausage. Set aside and proceed with making your grits.
  • After your grits are done cooking, add the shrimp to the sausage mixture and cook for about 3 minutes, just until cooked through.
  • Taste and adjust salt, pepper and hot sauce to your preferences, and serve over the cheddar grits. Garnish with lime or lemon and parsley.
  • Enjoy!

For the cheddar grits

  • Bring water and stock to a boil in a medium saucepan.
  • Add grits, stirring constantly, and reduce heat to low.
  • Cook grits for about 5-7 mins, until cooked through.
  • Stir in cheese.

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