Description
Creamy Red Snapper Shrimp & Grits with Cajun Cream Sauce brings Southern comfort to your table. A flavor-packed, warm, authentic dinner recipe.
Ingredients
Scale
- For the Grits:
- 1 cup stone-ground grits
- 3 cups chicken broth
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- For the Cajun Cream Sauce:
- 4 oz Andouille sausage, finely diced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 green bell pepper, finely diced
- 1/4 yellow onion, finely diced
- 2 cloves garlic, minced
- 1.5 tbsp Cajun seasoning (plus more to taste)
- 1/2 tsp hot sauce (like Tabasco or Louisiana)
- 1 tbsp fresh lemon juice
- For the Seafood:
- 2 (6-8 oz) red snapper fillets, skin on or off
- 12–16 large shrimp, peeled and deveined
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 tsp Cajun seasoning
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
- 2 tbsp green onions, chopped
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?