Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8

3 cups of water
2 tsp. salt
1 cups of coarsely ground grits
2 cups of half-and-half
2 lbs uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1 medium lemon, juiced
1 lb andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cups of chopped onion
1 tsp. minced garlic
¼ cups of butter
¼ cups of all-purpose flour
1 cups of chicken broth
1 tbsp. Worcestershire sauce
1 cups of shredded sharp Cheddar cheese


  1. Over medium-high heat, bring water and 2 tsp. of salt to a boil in a heavy saucepan. Grits are whisked into the boiling water, followed by half-and-half. Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes or until grits are thickened and tender, stirring occasionally. Keep warm and set aside.
  2. Cayenne pepper and salt are used to season shrimp. Lemon juice should be added, combined, and then set aside to marinate.
  3. In a big skillet over medium-high heat, add sausage slices. Cook for 5 to 8 minutes, stirring occasionally, until browned. Sausage should be taken out of the pan.
  4. In the same skillet, add the bacon. About 5 minutes per side, cook over medium-high heat until evenly browned. When the bacon is cool enough to handle, transfer it to paper towels to dry before chopping or crumbling. Keep the bacon grease in the skillet.
  5. To the bacon drippings, add the bell peppers, onion, and garlic. Cook and stir for about 8 minutes, or until the onion is translucent.
  6. Cooked vegetables, cooked sausage, and marinated shrimp are all combined in a skillet. Switch off the heat and leave the area.
  7. In a small pan over medium heat, melt the butter. To make a smooth roux, stir in the flour while whisking. Reduce heat to low and continue to stir the mixture for 8 to 10 minutes, or until it turns golden brown. Mixture burns easily, so keep an eye on it.
  8. Over the sausage, shrimp, and vegetables, pour the roux. Stir the chicken broth, bacon, and Worcestershire sauce together in a skillet over medium heat. Cook for about 8 minutes, or until sauce thickens and shrimp turn opaque and bright pink
  9. Add Cheddar cheese to the grits right before serving; stir until the cheese is melted and the grits are creamy and pale yellow.
  10. Grits are placed on plates, then the shrimp mixture is added.