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Baked Creole Shrimp and Grits

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Medium

Prep time: 30 minutes

Cook time: 15 minutes

Servings: 6 to 8


  • ½ cup plus 2 tablespoons butter, divided
  • ¾ pound andouille sausage, sliced ½ inch thick
  • 1 pound large fresh shrimp, peeled and deveined
  • 2 teaspoons Creole seasoning
  • 4 cups low-sodium chicken broth
  • 1½ cups quick-cooking grits
  • 1 teaspoons salt, or less if using salted butter
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • 1½ cups shredded cheddar cheese, divided
  • ½ cup heavy whipping cream
  • chopped green onion, for garnish


Preheat oven to 375°F.

In a 10-inch cast-iron skillet, melt 2 tablespoons butter over medium heat. Add sausage; cook until lightly browned, about 5 minutes. Pour off drippings. Sprinkle shrimp with Creole seasoning, and add to skillet. Cook, stirring occasionally, until just pink, about 3 minutes. Spoon shrimp mixture into a medium bowl, and wipe skillet clean.

In a medium saucepan, bring chicken broth and remaining ½ cup butter to a boil over medium-high heat. Gradually whisk in grits, salt, garlic powder, onion powder, and pepper. Reduce heat, and simmer, whisking frequently, until thickened, about 5 minutes. Whisk in 1 cup cheese until melted. Remove from heat, and whisk in cream. Pour grits into skillet, and top with shrimp mixture. Sprinkle with remaining ½ cup cheese.

Bake until hot and bubbly and cheese is melted, about 15 minutes. Garnish with green onion, if desired. Serve immediately.