Spicy Shrimp and Grits with Andouille Sausage Red Eye Gravy

Total Time:
1 hr 40 min
40 min
1 hr

4 entrees or 8 appetizers

  • 2 tablespoons canola oil
  • 8 ounces andouille sausage, sliced into 1/4-inch rounds
  • 4 large shallots, medium dice
  • 6 cloves garlic, thinly sliced
  • 2 teaspoons Creole or Cajun spice mix
  • 2 cups chicken stock or broth
  • 1/2 cup strong brewed coffee
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon Tabasco sauce
  • 2 tablespoons unsalted butter
  • 1 1/2 pounds shrimp, peeled and deveined
  • Cheesy Grits, recipe follows
  • Green onions, chopped, for garnish
  • Cheesy Grits:
  • 2 1/2 cups whole milk
  • 4 tablespoons unsalted butter
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon ground black pepper, plus more for seasoning
  • 1 1/2 cups quick-cooking grits
  • 2 cups shredded sharp Cheddar
Watch how to make this recipe.
  • Heat the oil in a 12-inch skillet over medium-high heat. Add the andouille sausage, shallots, garlic and 1 teaspoon Creole spice mix and cook until the shallots become translucent and the sausage browns, 10 to 12 minutes.

  • Add the chicken stock, coffee, Worcestershire sauce and Tabasco sauce to the skillet and bring to a boil. Add the butter, reduce the heat and simmer until reduced by one-third. Add the shrimp and remaining teaspoon Creole spice mix and simmer until the shrimp are just cooked through, 5 to 6 minutes.

  • Divide the cheesy grits among bowls and top with the shrimp and red eye gravy. Garnish with the green onions.

Cheesy Grits:
  • Combine the milk, butter, salt, pepper and 2 1/2 cups water in a 4-quart saucepan over high heat. Just before the mixture comes to a boil, slowly add the grits, stirring constantly to avoid clumps. Turn the heat to low and cook for 15 minutes, stirring occasionally. Stir in the Cheddar until completely melted. Adjust seasoning if necessary. If the grits are a little thick, add more water until the desired consistency is reached. Cover and keep warm.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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4.4 7
Very good! Easy recipe with great results. I think I remember the chef using a dark beer to make the red eye sauce, so when my sauce needed thinning I added some. I didn't think this was too hot, just hot (which we like).<br /> item not reviewed by moderator and published
NOTE: @FoodNetwork  - After clicking the "post review" button and being redirected to a sign-in process, I was returned to a blank review form and had to write the review all over again.<div><br /></div><div>I loved this recipe.  Just like all others I will never cook grits without milk again.  Just delicious.  I used 2lbs of shrimp because I was feeding 5 people, 2 of which were men.  We had enough left over for one serving.  Watch the salt content in the creole seasoning you use and do use unsalted butter.  Two in the family thought the dish was salty.  As for the heat, it was not hot at all to any of us.  My advice is to just start with no hot sauce and add to taste.  I didn't use Tabasco, I used Louisiana Hot Sauce.  To me the sausage is what was really spicy.</div> item not reviewed by moderator and published
After seeing this on DDD I had to try it! I only added a splash of Tabasco after reading the other reviews! I made my own creole seasoning so the spice was perfect! I also only made half the grits and it served four just fine! Thank you for posting your reviews as it was very helpful! Very good recipe for something I've never had before! item not reviewed by moderator and published
Not tasty, just OMG HOT. I'm not the spice wimp, but 1 T Tabasco for 2 3/4 c liquid is HUGE. First day, we tasted nothing but heat. On leftover day, I diluted the leftover "sausage and gravy" with 1 c fish stock, added fresh shrimp and we could taste the shrimp. I'd revise the 1T Tabasco downward to 1 tsp. If you're less adventurous, start with 1/2 tsp. Either way, the grits were DELISH!!! item not reviewed by moderator and published
This was great. My only issue would be to maybe tone down the heat (i.e. Tabassco). I love hot and/or spicy food, but the heat muted the shrimp a bit too much, not that this was a very hot/spicy dish. Four shallots seemed too much and I only used three, but I'd could see using all four the next time. Other than that, I'd make this again in a heartbeat. Plus, these were some of the best grits I've ever made (not that I make them much). But they were really good. An excellent recipe overall. Read more at: http://www.foodnetwork.com/recipes/spicy-shrimp-and-grits-with-andouille-sausage-red-eye-gravy.html?oc=linkbackasty? What do you think? item not reviewed by moderator and published
Made this last night and it was delicious! The recipe makes quite a bit of grits. Next time I would either invite people to share and increase the shrimp/andouille/red eye gravy part of the recipe, or half the grits recipe for just the family. Make it. You won't be disappointed! item not reviewed by moderator and published

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