Red Snapper, Shrimp & Grits: Your Ingredients

• Stone-Ground Grits: Don’t even think about instant grits for this, hon. We want that creamy, toothsome texture, and honestly, the stone-ground stuff is worth the extra cook time.
• Heavy Cream: This is where the magic happens for both the grits and the Cajun cream sauce. No skim milk, just don’t! It gives that luxurious, rich mouthfeel we’re after.

• Andouille Sausage: The smoky, spicy backbone of our Cajun cream sauce. I love a good quality, spicy one from my local butcher, it just adds so much depth.

• Red Snapper Fillets: The star of the show! Fresh is key here. Look for bright, clear eyes if you’re buying a whole fish, or firm, translucent fillets. I’ve had snapper that wasn’t quite fresh, and it just ruins the dish.

• Large Shrimp: Peeled and deveined, please! I always keep a bag of frozen shrimp in the freezer for dishes like this. Thaw ’em quickly under cold water when you’re ready.

• Cajun Seasoning: My secret weapon! Use your favorite brand, or mix your own. I like mine with a little extra cayenne, because, why not? Just be mindful of the salt content.
• Bell Pepper & Onion: The “holy trinity” starter for that incredible Cajun cream sauce. These two, along with garlic, create the aromatic foundation. Don’t skimp on the chopping!
• Chicken Broth: For both the grits and the sauce, it adds so much more flavor than just water. I usually use low-sodium so I can control the saltiness myself.

Red Snapper, Shrimp & Grits: Step-by-Step Instructions

Creamy Grits First:

Alright, let’s get those grits going! In a medium saucepan, combine your stone-ground grits with chicken broth, a pinch of salt, and a good crack of black pepper. Bring it to a simmer, then reduce the heat to low, cover, and let it do its thing. This is where patience pays off, honestly. Stir it every now and then to keep it from sticking, and taste as you go. You’re looking for tender, creamy perfection, not a lumpy, dry mess. I always forget to stir enough, oops, but a little extra liquid usually saves it!

Build the Cajun Cream Sauce Base:

While the grits are simmering, let’s get spicy! In a large skillet, cook your chopped Andouille sausage until it’s crispy and rendered out some of that glorious fat. Remove the sausage, leaving the fat behind. Add a knob of butter, then toss in your diced onion, bell pepper, and minced garlic. Sauté until they’re softened and fragrant oh, the smells! This step is crucial for that deep, complex flavor in our Cajun cream sauce. Don’t rush it, let those veggies get happy.

Whip Up the Cajun Cream Sauce:

Now for the roux, don’t be scared! Sprinkle the flour into the pan with the cooked veggies and sausage fat. Stir constantly for a couple of minutes until it forms a light brown paste. Slowly, and I mean slowly, whisk in the chicken broth, then the heavy cream. Keep whisking until it’s smooth and starts to thicken. Stir in your Cajun seasoning and a splash of hot sauce. Let it simmer gently, you want it to coat the back of a spoon. This is where the magic really happens for our Red Snapper, Shrimp & Grits!

Finish the Grits & Sear the Snapper:

Back to those grits! Once they’re tender and creamy, stir in a generous pat of butter and a handful of grated Parmesan. Taste and adjust seasoning, they should be rich and savory. While the grits are resting, season your red snapper fillets with a little olive oil, salt, pepper, and a sprinkle of Cajun seasoning. Heat another skillet over medium-high heat with a touch of oil. Sear the snapper, skin-side down first, until crispy and cooked through, about 3-4 minutes per side. Don’t overcrowd the pan, or you won’t get that beautiful crust!

Sauté the Shrimp & Combine:

In the same skillet you used for the snapper (or a clean one if you’re a neat freak, which I am not, lol), add a tiny bit more oil. Toss in your seasoned shrimp and cook for just 1-2 minutes per side, until they turn pink and opaque. They cook super fast, so watch ’em! Now, stir the cooked Andouille sausage back into your Cajun cream sauce. Give it a taste does it need more spice? A squeeze of lemon? Trust your gut here, hon.

Plate Your Red Snapper, Shrimp & Grits:

Time to bring it all together! Spoon a generous serving of those creamy, cheesy grits onto a plate. Ladle a good amount of that incredible Cajun cream sauce over the grits. Nestle a beautiful seared red snapper fillet on top, then arrange a few plump, pink shrimp alongside. Garnish with fresh chopped parsley and green onions for a pop of color and freshness. Honestly, the presentation of Red Snapper, Shrimp & Grits just makes you feel like you’re eating at a fancy restaurant, right?

Red Snapper, Shrimp & Grits Storage Tips

Alright, so you’ve got leftovers from your Red Snapper, Shrimp & Grits? Lucky you! Store the grits, sauce, and seafood separately if you can, in airtight containers in the fridge. The grits will thicken up a lot in the fridge, so when reheating, you might need to add a splash of milk or broth to loosen them up and bring back that creamy texture. I microwaved it once without adding liquid, and it was a brick, lol so don’t do that! The snapper and shrimp are best eaten fresh, but they’ll hold up for about 2-3 days in the fridge. The sauce actually gets better overnight, letting those Cajun flavors meld even more. Just be gentle when reheating the seafood, a quick warm-up in a pan is better than blasting it in the microwave to avoid rubbery textures. This dish is definitely a “make enough for lunch tomorrow” kind of situation!

Red Snapper, Shrimp & Grits: Ingredient Substitutions

Life happens, and sometimes you don’t have every single ingredient for Red Snapper, Shrimp & Grits. I get it! For the red snapper, any firm white fish like cod, grouper, or even halibut would work beautifully. I tried cod once when snapper wasn’t available, and it was a pretty good stand-in, though the flavor is a bit milder. No Andouille sausage? Smoked sausage or even a spicy Italian sausage can pinch-hit, just make sure to adjust your Cajun seasoning if it’s not as spicy. If you’re out of heavy cream, half-and-half can work in a pinch for the sauce, but you’ll lose some of that richness, honestly. And for the grits, while stone-ground is my absolute favorite, quick-cooking grits can be used if you’re really short on time just know the texture won’t be quite the same. Don’t be afraid to experiment, that’s how I found some of my favorite tweaks!

Serving Red Snapper, Shrimp & Grits

Serving Red Snapper, Shrimp & Grits is almost as fun as eating it! This dish is a powerhouse on its own, but if you’re looking to round out the meal, a simple side salad with a light vinaigrette is always a winner. It cuts through the richness of the cream sauce so nicely. For drinks, honestly, a crisp white wine like a Sauvignon Blanc or a chilled craft beer really complements the spicy, savory flavors. And if you’re feeling extra, a slice of cornbread on the side for soaking up all that delicious sauce? Yes, please! For dessert, something light and fruity, like a key lime pie or fresh berries, would be a lovely contrast. This dish and a good playlist of blues music? That’s my ideal Friday night right there, pure comfort for the soul.

Red Snapper, Shrimp & Grits: Cultural Backstory

While my specific Red Snapper, Shrimp & Grits recipe is my own spin, the roots of shrimp and grits run deep in Southern American cuisine, particularly in the Lowcountry of South Carolina and Georgia, and across the Gulf Coast. Originally a simple breakfast dish for fishermen, it evolved into a beloved supper staple, often featuring local seafood. The addition of a rich, spicy Cajun cream sauce brings in influences from Louisiana, blending those distinct culinary traditions. For me, it represents the warmth and hospitality of the South, a fusion of flavors that tells a story of community and comfort. Discovering this dish felt like uncovering a delicious piece of history, and bringing it into my kitchen makes me feel connected to those traditions, even with my own little kitchen mishaps along the way.

Red Snapper, Shrimp & Grits: Frequently Asked Questions

→ Can I use instant grits for this Red Snapper, Shrimp & Grits recipe?

Honestly, I wouldn’t recommend it. While quicker, instant grits just don’t give you that creamy, toothsome texture that makes this Red Snapper, Shrimp & Grits dish so special. You’ll miss out on the rich mouthfeel, and trust me, the stone-ground kind is worth the extra stir time!

→ What if I don’t have Andouille sausage for the Cajun cream sauce?

No worries! You can swap it for another smoked sausage or even a spicy Italian sausage. The flavor profile will shift a bit, but it’ll still be delicious. Just make sure to render out that fat for the roux, it’s essential for our Red Snapper, Shrimp & Grits sauce!

→ My Cajun cream sauce is too thick, what should I do?

Oops, happens to the best of us! Just slowly whisk in a little more chicken broth or heavy cream, a tablespoon at a time, until it reaches your desired consistency. Don’t add too much at once, or you’ll overshoot it, I’ve done that many times!

→ How long do Red Snapper, Shrimp & Grits leftovers last?

You can store any leftovers in an airtight container in the fridge for about 2-3 days. The grits will get very thick, so add a splash of milk or broth when reheating. The seafood is best fresh, but still tasty warmed gently, just avoid overcooking it again!

→ Can I make this Red Snapper, Shrimp & Grits spicier?

Absolutely! If you love heat like I do, feel free to add an extra pinch of cayenne pepper to your Cajun seasoning, or a few more dashes of your favorite hot sauce to the cream sauce. Taste as you go to get it just right!