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Spicy Shrimp and Andouille Over Charleston-Style Grits Recipe

Spicy Shrimp and Andouille Over Charleston-Style Grits

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2000

Show: The Essence of EmerilEpisode: Grits

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (50)

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Average Rating:

Total Reviews: 50

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  • on May 04, 2012

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    Every time I make this, we are completely blown away! It's looks beautiful on the plate, and the taste is unbelievably delicious. The flavors of the entire dish are so beautifully balanced that I can't imagine eating better shrimp and grits...anywhere. I do agree that it's a bit labor intensive, but once all of the chopping is done, and everything is measured, it comes together easily. In the past, I have had trouble with the grits cooking too fast so I finally bought a simmer mat for my stove. What a difference that has made! You can not go wrong with this dish. It's a beautiful thing! I'd give it many more stars if I could.

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  • on April 07, 2012

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    It was ................... AMAZING!!!!!!!!!!! We loved it. The grits were delicious!

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  • on April 04, 2012

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    This was devine. The grits were a little too loose for my taste but I'll adjust at another time. Maybe I'll make then in chicken stock. Homerun!

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  • on February 03, 2012

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    Just perfect!!! The Andouille sausage I use is relatively lean so it doesn't add a ton of fat to the dish. I don't use the grits recipe because I'm pleased with my cheese version. I serve this with southern style collard greens (recipe from Southern Living Nov 2009 and it is fabulous. I have to watch my salt content so I appreciate the recipe for Emeril's Essence because I'm able to make it with Lite Salt. It's also probably the easiest and quickest meal to make for dinner guests. I have the peppers and onions chopped and the ingredients measured ahead of time if I have guests which makes the cooking time a breeze. Enjoy:

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  • on December 30, 2011

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    It was good and easy to make. The sausage was a nice addition. I wasn't a fan of the cream sauce. I'm not sure the cream added much beside calories. Maybe I'll try that with wine or something. I'd make it again.

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  • on December 17, 2011

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    Very good. Very spicy. Husband and son enjoyed very much!!!
    Will add more sausage next time too.

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  • on November 14, 2011

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    This was very good. Couple of changes I made. I substituted kielbasa sausage since I had it on hand, also I had to cook it a little longer to reduce the chicken broth ( maybe because I used broth instead of stock? also to cut a few calories, I used a can of condensed milk instead of heavy cream, and just added a TBSP of cornstarch mixed in 1/4 c of water at the end and simmered a minute or 2 to thicken the sauce! Otherwise I Love Essence spice and the recipe!

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  • on October 02, 2011

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    Delicious and so easy to make

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  • on August 20, 2011

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    Oh my.. just the best.. as a Cajun girl I have had real authentic LA food.. and this comes right up with one of my favorites.. the grits are creamy and yummy and the shrimp and peppers make it a hot bowl of heaven~ mmmmmmmmm... I always hope for leftovers so I can keep it to myself! :

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  • on June 07, 2011

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    For the health conscious, I used fat free 1/2 & 1/2 and served over brown basmati rice. Excellent.

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