Shrimp and Grits Casserole
This recipe crafts a hearty Shrimp and Grits Casserole, blending sautéed Andouille sausage, aromatic vegetables, and succulent shrimp with creamy, cheesy grits. Baked to a golden finish, it offers a comforting, flavorful Southern-inspired dish, perfect for a satisfying meal.
Equipment
- 1 Large Skillet Preferably a heavy-bottomed or cast-iron skillet for even cooking.
- 1 Casserole Dish A 9x13 inch (23x33 cm) dish or similar size is ideal.
- 1 Whisk Essential for smooth grits and tempering eggs.
- 1 Chef's knife For dicing vegetables and slicing sausage.
- 1 Cutting Board
Ingredients
Main
- 2 tab;espoons butter
- 1/2 medium onion diced
- 1/2 red bell pepper seeded and diced
- 1 jalapeno seeded and diced
- 2 garlic cloves minced
- 3 Andouille sausage links sliced
- 1 10-ounce can canned tomatoes and green chiles (mild or hot) drained
- 1 pound medium fresh uncooked shrimp peeled and deveined
- 1/2 teaspoon Cajun seasoning
- 2 green onions sliced
- 2 cups or 16 oz College Inn® Chicken Broth
- 1 3/4 cups water
- 1/2 teaspoon salt
- 1 1/4 cups quick-cooking grits
- 2 eggs lightly beaten
- 1 1/2 cups shredded sharp cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C). Dice the onion, red bell pepper, and jalapeño. Mince the garlic. Slice the Andouille sausage links and green onions. Peel and devein the shrimp.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion, red bell pepper, and jalapeño; sauté for 5-7 minutes until they soften. Add the minced garlic and sliced sausage; cook for another 5 minutes until the sausage is lightly browned.
- Stir in the drained canned tomatoes and green chiles. Add the shrimp and 1/2 teaspoon of Cajun seasoning; cook for 2-3 minutes until the shrimp just turn pink. Remove the shrimp and sausage mixture from the skillet and set aside.
- In the same skillet, combine 2 cups of College Inn® Chicken Broth, 1 3/4 cups of water, and 1/2 teaspoon of salt. Bring to a boil, then gradually whisk in 1 1/4 cups of quick-cooking grits. Reduce heat to low, cover, and simmer for 5-7 minutes, stirring occasionally, until the grits are thick.
- In a separate small bowl, lightly beat 2 eggs. To temper the eggs, gradually whisk in a small amount of the hot grits into the beaten eggs, then stir the tempered egg mixture back into the skillet with the remaining grits.
- Stir in 1 cup of the shredded sharp cheddar cheese into the grits until it is fully melted and combined.
- Gently fold the cooked shrimp and sausage mixture into the cheesy grits until well distributed.
- Pour the entire mixture evenly into a suitable casserole dish.
- Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese over the top of the casserole.
- Bake for 25-30 minutes, or until the casserole is bubbly and the cheese topping is golden brown. Garnish with sliced green onions before serving.
Notes
For exceptional flavor, consider browning the grits lightly in butter before adding liquid, which adds a nutty depth. Do not overcook the shrimp in the initial sauté; they will finish cooking in the oven, ensuring they remain tender. Tempering the eggs properly is crucial to prevent them from scrambling when added to the hot grits, ensuring a smooth, cohesive texture for the casserole. For an extra layer of flavor, deglaze the skillet with a splash of white wine or extra broth after cooking the sausage and vegetables, scraping up any fond before adding grits. A final broil for the last few minutes of baking can achieve a beautifully golden and crispy cheese topping.