Crock Pot Low Country Shrimp and Grits
Experience the bold, comforting flavors of the South with this Crock Pot Low Country Shrimp and Grits recipe—a true crowd-pleaser perfect for weeknights or weekend gatherings. This slow-cooked masterpiece features creamy stone-ground grits infused with chicken broth, heavy cream, and melted cheddar cheese, creating a rich and velvety base. Topped with tender, seasoned shrimp, smoky andouille sausage, and a savory blend of bell peppers, onions, and garlic enhanced by Cajun spices, every bite is packed with Low Country charm. Finished with a garnish of fresh parsley and green onions, this dish is as beautiful as it is delicious. Simply set it in your crock pot and let it simmer to perfection—no standing over the stovetop required! Perfect for satisfying your craving for Southern comfort food, this recipe is an irresistible blend of convenience and flavor.
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Recipe Information
Ingredients
- 1 cup Stone-ground grits
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1.5 cups Cheddar cheese, shredded
- 4 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 pounds Large shrimp, peeled and deveined
- 12 ounces Andouille sausage, sliced
- 1 Yellow onion, diced
- 1 Red bell pepper, diced
- 3 cloves Garlic, minced
- 1 tablespoon Cajun seasoning
- 2 tablespoons Parsley, chopped (optional garnish)
- 2 tablespoons Green onions, sliced (optional garnish)
Instructions
In your crock pot, combine the stone-ground grits, chicken broth, heavy cream, shredded cheddar cheese, butter, salt, and black pepper. Stir everything together.
Cover and cook the grits on low for 4 hours, stirring occasionally to prevent clumping.
About 45 minutes before the grits are done, heat a skillet over medium heat and sauté the sliced andouille sausage until lightly browned. Remove the sausage from the skillet and set aside.
In the same skillet, add the diced yellow onion and red bell pepper. Sauté for about 3-4 minutes until softened. Add the minced garlic and Cajun seasoning, cooking for another minute until fragrant. Remove from heat.
Add the seasoned sautéed vegetables, browned andouille sausage, and shrimp to the crock pot. Stir gently to combine with the grits.
Cover the crock pot again and cook for an additional 30 minutes, or until the shrimp are fully cooked and pink.
Once done, stir the shrimp and grits to distribute ingredients evenly.
Serve warm, garnished with fresh parsley and sliced green onions if desired.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 1573 mg | 68% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 321 mg | 25% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 688 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
