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Creole Shrimp and Sausage over Cheddar Grits

Servings 4 servings


  • 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


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.
Keyword Gluten Free