Creamy Cajun Shrimp and Grits

Creamy Cajun Shrimp and Grits – We’re making one of the ultimate Southern comfort foods — Shrimp & Grits. Creamy cheddar grits topped with juicy shrimp, smoky Andouille sausage, and peppers in a rich, flavorful sauce. This recipe is bold, hearty, and perfect for breakfast, brunch, or dinner.

📌 Get the full recipe here: https://smokinandgrillinwitab.com/cajun-shrimp-grits/

If you’ve been craving real Southern flavor, this Shrimp & Grits recipe is guaranteed to hit the spot.

If your like this video and would like to see more don’t forget to like, share, and subscribe and hit the bell for a notification of the latest video.

For printable recipes click here: https://smokinandgrillinwitab.com/

Products:
SnG Food Thermometer – https://shorturl.at/bquFN
Burger Press: https://shorturl.at/yGLP4

Seasonings and Rubs:
AB’s BBQ Rub – https://shorturl.at/hwJV5
AB’s Burger Rub – https://shorturl.at/hrABH
All Purpose Seasoning: https://shorturl.at/prtH0
The Level Up Series A Rub: https: //shorturl.at/oyAHR
The Level Up Series B Rub: https: //shorturl.at/ctET4
The Level Up Series Bundle: https: //shorturl.at/ptDFX

Best selling cookbooks:
Best of Both Worlds Cookbook: https://shorturl.at/elCJ2
Taking the Mystery out of Cooking: https://shorturl.at/djDHU
Smokin’ and Grillin’ with Aaron Brown: https://amzn.to/3UOasxh

“Subscribe and hit the bell for new recipe alerts!”

Online YouTube Store – https: //shorturl.at/hmpX6

SUBSCRIBE FOR MORE ►►

PERKS for YOUTUBE MEMBERS
“For just $5, unlock bi-weekly recipes, private live streams, exclusive content (TBD), and get credited in our videos. Become a YouTube member today! Thank you in advance!”. So Join Smokin’ and Grillin’ wit AB now! – https://shorturl.at/aftEN

My Amazon Store
https://www.amazon.com/shop/smokingrillinwitab

**** Video Gear and Links ****

My Gear
Camera 1: Sony FX3 – https://amzn.to/4abedkI
Camera 2: Sony A7 – https://amzn.to/3Uu8eBT
Prime Lens:
Zoom Lens:
Mic (Sennheiser Pro Audio EW-DP): https://amzn.to/4aeswFl
Desk Mic: http://amzn.to/2GRHbcn
Lighting (Aputure 300D Mark II): https://amzn.to/3URJOnh

Social Media
Facebook: https://www.facebook.com/SmokinandGrillinwitAB/
Instagram: https://www.instagram.com/smokinandgrillinwithab/
Tik Tok: https://www.tiktok.com/@smokinandgrillinwithab
Pinterest: https://www.pinterest.com/smokinandgrillinwitab/
Twitter: https://twitter.com/SmokinGrillinAB

For business inquiries:

Smokin’ and Grillin’ with AB
10159 Meriweather Grove Ave.
Las Vegas, Nevada 89166

Websites
www.SmokinandGrillinwitAB.com

For Sponsorships/Paid Endorsements please email:
Email: info@SmokinandGrillinwitAB.com

#SmokinandGrillinwitAB #SmokinGrillinFam #CookingwithAB

DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.

Okay, folks. You going to want to stay here and stay tuned because I’m going to show you guys how to make this right here. This needs no introduction, but this is a Cajun shrimp and grits, right? Listen, all of this yumminess goodness and long form. And check this out. You can’t say Cajun or Creole without this right here. Creole kit. Let’s get it. Okay, so look as I normally do. Listen, we going to go over some of these ingredients, right? Obviously, I got that thick cut bacon, right? You see that right there? When I say thick cut, that’s what I mean. I know some of y’all y’all going to go over the top. Try to cut yours differently. But as you can look, we got cheese, we got, you know, some of my seasoning. We got some liquids and all of this right here. Oh, and don’t forget, we got veggies. And this right here going to be the star, too. And when you say shrimp and grits, you got to have those, right? So, don’t forget the full ingredient list is on my website, smoking grillingwithab.com. And that’s wittab.com. [Music] [Music] And now we going to go ahead and just go ahead and sort of like mince this. Not really like a mince, just dice it up. Okay. So, look, first thing we going to do is cuz we got to cook these grits for a minute, right? I’m going to go ahead and I’m going to show you guys something. If you guys haven’t I kind of like told everybody this before. Anytime you using water, I like to use, you guys guessed it. I like to use this what you see right here. Chicken stock, chicken broth, right? Cuz this is where the flavor is, right? So, if we going to use one cup of grits, we going to have to have four cups of some type of liquid. Please quit reading that box on the back that says go ahead and, you know, use water. This right here is where you going to get your flavor. And if I really wanted to level it up, now I’m going to give you guys a little pro tip. If you was coming to my house, how I would show out, I’d go ahead and put like a teaspoon or so of a boo, like a chicken booan on top of this. just to get it. Ooh. So it’ll just bite and hit. Right. [Music] I put everything on high as you just saw. Now I’m going go ahead and just add my milk. All right. Then I’m going just get in here and just mix this up. And I’mma watch it cuz once I start seeing bubbles like it’s getting ready to, you know, boil and we going to add in our grits and we going to cook them for about 20 to 25 minutes. Now we getting ready to come, you know, and bring our grits in there. This is where we introduce that to it. Right. And then for me, I don’t like lumps. I know you guys don’t either. I know that’s funny hearing it like that. Nobody like lumps when I say it like that. But what we want to do is we just want to cook that in. We want to keep it, you know, stirring. Make sure that it doesn’t, you know, lump up. Just keep moving like that. And then we gonna let this cook. All right. So, you guys have seen me dice you. I want you guys to pay attention to the size of it. Again, I I try to say this in all of my videos. It’s really It depends, right? So, if we doing the size, if it’s going to be large, that’s more so for the texture. But then when we dice them down small, that’s for the flavor. Now, because I like to cook everything on a Creole/Casian, you know, type of theme, I always add bell peppers to it. Then, we want a splash of color. So, I’m going to go ahead and do this one, you know, red. I’m not going to bore you guys. You know what I’m doing. Don’t forget, save these, you know, and then we move on. Now, you guys see how I just lined it up right there. I didn’t want to bore you when it came time to like dicing onions. You know what I mean? Uh, this is it. You see how I do it? Now, I’m going just talk to everybody if I’m not getting through to everybody. I always say we want to grate our own cheese. Right now, we going to put some of this cheese in these hot grits, right? And then we going to season them up a little bit. And how we going to season them? Now, we saying they shrimp and grit. So, any creole or Cajun seasoning that you guys like? And if you’ve been following me for a minute, you know what I do. I use that. Oh, we look at this right here. That’s that creole kick, folks. All right. So, look, we got that heat. But check this out. Now that we freshly grated some of that cheese, we’re going to let that heat to go ahead and let it melt. Right now, it’s up to you how cheesy you would like for it to be as you using your whisk and you working this in. You guys tell me. But I’m going to give you a general ballpark. We want to put in about a cup and a half, right? Look at that. Okay. So, look at that. Once that cheese melts, do you see the color? And then look, it’s starting to thicken up. This is fine, right? We still got a little heat in there. So, now we going to go ahead and add our butter, right? And then we just going to let this sit up just for a little bit and then we’re going to go ahead and work with, you know, our shrimp. Okay, folks. So, all that prep work, it all comes down to this. All right, so remember we made bacon in here. I left that in here. We got a little bit of that bacon grease, and that’s what we want, right? So, I went ahead and just heated it up. Now, check this out. We going to go ahead and add some veggies inside of here. If anything has stuck, right, the acid in these, you know, veggies picks up everything. Now, you guys know I cook with Hexclad pots and pans. Nothing is supposed to stick to these anyway. Easy clean up, yada yada yada. But I’mma put this in here just like this. And we going to start letting this get a head start. Okay. Now, once you start working this with your spatula, you remember it had black on the bottom of there. You know what I mean? That was from like some of the char that was on the uh bacon. Look at how I move this around. You notice you don’t see nothing. Look, that’s what the veggies do, folks. Just giving you guys some pro tips. It’s really for like my new people, my seasoned people that’s been, you know, cooking. These is like uh it’s just like a refresher. You already know this, though. All right. So, listen. I don’t want these to go, you know, I don’t want these to render down all the way. So, I usually just go with a medium high flame. I let these go for about about 3 to four minutes. Right now, I’m getting ready to add my And dewy. Right. We just want it to, you know, heat up and release. And I said in doing this is my smoked sausage. I’m just so used to cooking with it, you know what I mean? It’s hard for me not to, you know, for me to use anything. Me not having it is almost like a sin, you know? But I did order me another case and I’ll have some for my next video. Plus, we getting ready to run into the fall anyway. Y’all know I got to have it, right? But this would be just as good. What we want to do is just get this maximum coverage on the bottom, right? And we let that go ahead and heat up and release it flavor so we get it all going. Next, we’re getting ready to bring in our shrimp. All right, so shrimp. This could have been done earlier, you know what I mean? But we gonna add this on top of here. And then we gonna get in here with our hand. Right. This is my creole kick. And now I’m getting ready to just work this back and forth. And you can actually look at the flesh of the shrimp and see if everything has been coated. Right now, once you reach here, right, you can see it. You know, I can see that the, you know, the I can see that the smoked sausage is starting to cook down. I can see that it’s releasing it flavor. Now, we going to go ahead and add our shrimp, right? And what we want to do is we want all this to marry together, right? So, remember, I’m on a medium high, excuse me, I’m on a medium flame. This is what you want. I try to get my shrimp to be as flat as possible. Make sure none of them are on top. And then we can know, we always know how the shrimp is cooking, right? What’s the telltale sign, folks? Let me know down in the comment section below. You see that right there? Look how they starting to curl up. It’ be hard for you guys to see how translucent they are because of that seasoning, right? But no worries. Remember, medium heat. All right. So, we do this. Now, I’m getting ready to add my garlic. So, I got my press. We open that up. We put this right here in the inside like this. And then I want you guys to pay attention to where I have it. Once I mince it, I put it on top like this cuz I don’t want it to hit the heat because I want to constantly stir it. Right. So, in order to keep from burning, I put it on like that. Clean this up. Drop this in. We do another one. All right. So once we have it on top and I got everything that’s minced and I go ahead and give it, you know, some work, you know, some action from the spatula, right? Actually, I’m going to turn this off cuz it’s enough heat in here right now to get it going. But look at my shrimp, folks. You do not want to overcook it. We don’t want no rubbery or hard shrimp. But you see that right there? And just imagine me putting that on top of your grits. Now, I want you guys to talk to me down in that comment section below. We going to get serious now. Tell me what you do. Do you do sweet or savory? I’m going to go ahead and tell you guys how I like mine. And that’s I like mine sweet and savory. Got to have that salt and pepper in there, too. But I like it to be on the sweet side. Y’all let me know what you think about that. And uh let’s just open up that do you know that conversation. All right. So then what we do is we take this out. Don’t worry if you leave a little bit of uh you know veggies in here. Really, I probably should have just left some you know extra you know some aside. Save some aside, folks. You know what I mean? Uh, but I’m going to leave some of this cooked in here cuz we going to use this to make that gravy. Okay. So, you see what I left in here, right? Got a little bit of uh smoked sausage in here. We got some of that render down goodness. You know, the veggie wise. Now, check this out. Now, we going to add our heavy cream, right? Look at that. Look at the color. This is what y’all been waiting on cuz everybody know how to make what? Shrimp and grits. But it’s all about that that that shrimp and grit gravy that we put on. Right. So, I’m going to let this go like this. [Music] Now, we going to let this come back up to a boil. Right. So, I’m going to check my fire underneath. Make sure I’m at a medium flame. Let’s go, folks. All right, folks. Now, look, the heavy cream is working with our veggies. You can see a little bit of the the smoked sausage. You see that right there? Now, of course, it’s going to be doing that right there because it’s on, you know, that’s where the burner’s at, right? You can actually see the pattern of the burner. Now, we just want to add ourselves to this about a half a cup of broth. Then, all we going to do is cook this down and get it as thick as we would like it to be. Right. I said a half a cup. I’ll leave it just like that. That wasn’t quite a half, but we’ll just work with this. If I need to thicken it up more, I mean, thin it out, then we add just a little bit more. Okay. So, check me out. Look at these grits. You guys make them as thick as you want them to or as thin as you want to. But I will tell you this, if you make them too thin, when you put your shrimp on the top, what that does is they won’t have nothing to like stay on top of. Right? So, I’m going to go ahead and put that in there. And look at the color, especially up against this white, you know, bowl. Right? Look at that right there. Oh my goodness. Look at that. We just going to leave it just like that, folks. We’re going to let that settle. Now, if you guys come back over here and look, I think this is about as thick as I want to be by itself. Right? So, look, once we got our gravy, it’s our sauce. Right now, I did add a little salt and pepper. I didn’t film that part. And I tasted it. Right. It’s it’s it’s right now. We just going to add this and all of its flavor inside of there. You see where I’m going with it, folks? Now you guys want to know like when it come time to making shrimp and grits, you be like, “Man, it’s a little bit expensive just with some grits and shrimp.” But now once you understand this process, look, look at here. Uh-huh. You can tell in my voice though this, right? Now, I know some of you guys have been looking at this on my cutting board, right? And trying to figure out like when he going to introduce them flakes. Now, this right here completely optional. You know what I mean? I’m just gonna sprinkle a couple of, you know, just a little ah I’mma put my grown up pants on. Boom. Right now, what we gonna do is we just gonna work this in and let it, you know, marinate and release this heat inside of here. Now, you guys can put as much in as you like. You can omit this whole step, but I do want it to have like a just a little bit of a little bite to it. All right. Now, we going to take some of this. Woo! We don’t want to drip on there. Ah, I had to mess up my plate. But don’t trip. I’mma fix it. Right. We just put a little bit of this on there. I like a lot of shrimp. You can pile it on top like that. I want to make sure I get some of these veggies. You see that? When I eat something that’s this good, you know, the ending going to be real short. I’m just going to ask you guys this. Did you learn something when I made them grits? And talk to me. Do you like them sweet or savory? Now, with that being said, listen. may be new to my channel. Let me take this time to say thank you for watching this video. Don’t forget to like, smash that subscribe button. And you know what to do. Tell everybody out there. There’s a channel out here to simplifying these recipes and taking the mystery out of cooking. And I ain’t going to lie to you folks. This right here, this is truly fire. I’m out. Peace. [Music]