Description
Red Snapper Shrimp Grits Cajun brings the bayou to your table. Tender fish, succulent shrimp, and creamy grits, all with a kick. My family’s favorite, truly.
Ingredients
Scale
- For the Grits:
- 1 cup stone-ground grits
- 3 cups chicken broth
- 1 cup water
- 2 tbsp unsalted butter
- 1/4 cup heavy cream
- Salt and black pepper to taste
- For the Cajun Shrimp & Snapper:
- 2 (6-8 oz) red snapper fillets
- 1 lb large shrimp, peeled and deveined
- 4 oz andouille sausage, sliced
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- The Sauce Base:
- 1/2 cup chopped yellow onion
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp Cajun seasoning (adjust to taste)
- Garnish & Finishing Touches:
- Fresh parsley or green onions, chopped
- Lemon wedges (optional)
Instructions
- Get Those Grits Going:: First things first, let’s tackle those grits. Get your chicken broth and water simmering in a heavy-bottomed pot, then slowly, slowly whisk in your stone-ground grits. This is where I always get a little too confident and almost make a lump volcano, so go easy! Reduce the heat to low, cover, and let them get creamy, stirring every so often, for about 30-40 minutes. You want them tender, dreamy, and smelling like pure comfort. Don’t forget a pinch of salt here; it makes all the difference.
- Sauté the Trinity & Sausage:: While the grits are doing their thing, grab a large skillet. Melt a knob of butter, then toss in your diced onion, celery, and green bell pepper – the Holy Trinity! Sauté until they’re softened and fragrant, about 5-7 minutes. Oh, that smell! Then, add your sliced andouille sausage and let it brown up nicely, releasing all those delicious, spicy oils. I once got distracted here and burned the sausage a bit; it was a sad, crunchy day. Keep an eye on it!
- Sear the Snapper:: Remove the sausage and veggies from the skillet, leaving any drippings. Pat your red snapper fillets super dry – this is crucial for a good sear. Season them generously with a bit of Cajun seasoning, salt, and pepper. Add a touch more oil to the hot skillet, then carefully place the snapper skin-side down. Sear for 3-4 minutes until the skin is crispy and golden, then flip and cook for another 2-3 minutes until the fish is flaky and cooked through. Don’t crowd the pan, or you won’t get that beautiful crust! I always pull mine just a hair early; it finishes cooking off the heat.
- Cook the Shrimp & Build the Sauce:: Remove the snapper and set aside. In the same skillet, add your shrimp. Sprinkle with a little more Cajun seasoning. Cook for just 2-3 minutes until they’re pink and curled; overcooked shrimp are a tragedy, trust me. Take them out. Now, for the sauce: add another tablespoon of butter, a splash of chicken broth, and your heavy cream to the pan, scraping up all those browned bits. Let it simmer and thicken slightly. This is where the magic happens, pulling all those flavors together. It should smell incredibly rich and inviting!
- Finish the Grits:: Back to those grits! Stir in a generous amount of butter and a splash of heavy cream. Season with salt and pepper to taste. If they’re too thick, a little more warm chicken broth or water will loosen them up. You want them lusciously creamy, not stiff. I like mine almost pourable, a truly comforting base for our Red Snapper Shrimp Grits Cajun. Give them a final taste test; they should be perfectly seasoned and smooth.
- Assemble and Serve Your Red Snapper Shrimp Grits Cajun:: To serve, spoon a generous helping of those creamy grits into a bowl. Top with a beautiful seared red snapper fillet. Arrange the cooked shrimp and the savory andouille sausage and veggie mixture around the fish. Spoon some of that amazing Cajun cream sauce over everything. A sprinkle of fresh parsley or green onions for color and a final pop of freshness is a must! The aroma alone will make your mouth water. This Red Snapper Shrimp Grits Cajun is truly a masterpiece.