May 12, 2014

My Kind of Festival Food {Creamy Shrimp & Grits w/ Andouille}

Spring is "Festival Season" in Louisiana.  The Holidays are done.  Mardi Gras is over.  The temperatures and humidity levels are still bearable.  People have the time and motivation to get out and enjoy festival music and food.

Like one of my favorite festival foods: Shrimp & Grits.
Creamy Shrimp & Grits | Ms. enPlace

 Of course, Fall is also considered "Festival Season" and we have festivals year round.  When you have a festival for everything under the sun, it's hard to pack everything into just the Spring months.

Creamy Shrimp & Grits | Ms. enPlace

We don't go to every festival out there, but we try to make a few every year.  Apparently, we've been doing it for a long time.

At the Kolache Festival in Caldwell, Texas, 2002.
That baby is now 12.


Many festivals focus on a certain type of food.  If that's the case, I feel obligated to eat that food item while I'm there.

But I'm always drawn to Shrimp & Grits.  There are many variations--I like trying them all.

Next week, I'll have a Creole version for you.  Today, it's one of my biggest weaknesses: a creamy sauce.

Creamy Shrimp & Grits | Ms. enPlace

And lots of green onions.
Because that's how I roll.
In piles of green onion.
Creamy Shrimp & Grits | Ms. enPlace

I could eat grits every day.  The Boy not so much.  If you don't eat grits (and, really, what's wrong with you?), this is also good over pasta.

Print It!

Creamy Shrimp & Grits (w/ Andouille)

1/2 TBSP olive oil
8 oz button mushrooms, sliced
1/2 lb andouille sausage, cubed
1/2 medium onion, chopped or sliced
1/2 green bell pepper, chopped or sliced
1 large clove garlic, minced
1 TBSP flour
1/2 lb small-medium shrimp
salt, black pepper, cayenne pepper, to taste
3/4 c half and half
1/2 cup sliced green onion, divided

Add olive oil to a large skillet set on medium high heat.  When the pan and oil are very hot, add the mushrooms and sear until well browned and the mushrooms no longer give off liquid.  Remove from the pan.

Lower the heat to medium and add the andouille.    Saute until the sausage begins to brown in spots, about 5-7 minutes. Then add the onion and bell pepper.  Saute until the vegetables have softened, about 10 minutes.  Add the mushrooms back to the pan along with the garlic.  Cook for about 1 minute.  Sprinkle in the flour and add the shrimp to the pan.  Season to taste with salt, black pepper, and cayenne.  Cook, stirring, for about 6-8 minutes until the shrimp are no longer pink.

Slowly pour in the half and half, stirring to incorporate.  Add half of the green onions.  Simmer for about 10 minutes to thicken.  (Make the grits while the sauce simmers).  Serve over grits and top with the remaining green onions.  Serves 4.

For the grits:

olive oil
2 cloves garlic, minced
3 c chicken broth
salt and pepper, to taste
1 c grits
1 c grated cheese

Add a splash of olive oil to a saucepan.  Briefly saute the garlic until fragrant.  Add the chicken broth and season to taste with salt and pepper (grits need a fair amount of salt).  Bring to a boil and whisk in the grits.  Simmer until grits are tender.  Remove from heat and stir in the cheese.

Some June Festivals in Louisiana:
The Buggy Festival of Church Point, LA
French Market Creole Tomato Festival, New Orleans, LA
Louisiana Cajun-Zydeco Festival, New Orleans, LA
Louisiana Catfish Festival, Des Allemands, LA
Le Festival de la Viande Boucanee (Smoked Meat Festival), Ville Platte, LA
Beauregard Watermelon Festival, DeRidder, LA
Louisiana Peach Festival, Ruston, LA

More Grits...
Southern Breakfast Napoleons | Ms. enPlace
Loaded Grits | Ms. enPlace
Roasted Okra & Tomato Topped Blackened Catfish | Ms. enPlace
In the Past...
Cheese Stuffed Burgers w/ Spicy Scallion Mayo | Ms. enPlace
Roasted Garlic Pesto | Ms. enPlace
PCrawfish Stuffed Grilled Peppers | Ms. enPlace
Linking with:
Feeding BigThe 21st Century Housewife Hearth and Soul Blog Hop
Full Time MamaMiz Helen’s Country Cottage
Jam Hands
My Turn for us
Lou Lou Girls
Tasty Tuesdays
Wednesday Whatsits


  1. Michelle this looks so good! I wish I had half and half. I would run in the kitchen now to make this dish, Love that it has mushrooms and green onions. Definitely going to make this soon.

  2. I am so with you - a creamy sauce is one of the best things. And green onions too! :) This looks amazing Michelle. Pinning this asap!

  3. This looks AMAZING! Pinned! My family will love it. :)

  4. Yum, looks sinfully delicious! Love the pic of ya'll at the Kolache Festival! Hope you had a Happy Mother's Day!

  5. I love that you go to so many festivals- I'd love to do that more! Also loving that old photo of your family!! <3
    Thank you for linking up to Delicious Dish Tuesday this week! Always love your posts!!!

  6. I'm a fan of shrimp and grits!! Scheduled to pin!! :)

  7. Looks like a fun festival, Michelle. It's lovely you have happy memories of many years there! Love your recipe - creamy sauces are always so tasty! I've never tasted grits...I really have to remedy that :-) Thank you for being a part of the Hearth and Soul hop.

  8. Yum Yum! I've never tried shrimp and grits, I think trying it is on my bucket list! Thanks for sharing with us again at The Yuck Stops Here link party. You can find us next week after 8pm Tuesday evening at Hope to see you there again! HUGS

  9. Oh yum! Pinned! Thanks for being part of our party. I hope you will swing by on Monday at 7 pm and party with us. We love having you.
    Happy Saturday! Lou Lou Girls

  10. Hi Michelle,
    I love you new blog look!! We are Shrimp and Grits lovers, we will just love this dish, my goodness Michelle, we love all of your dishes!! Thanks so much for sharing this awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back to see us real soon!
    Miz Helen

  11. I've only tried grits once and didn't much care for them...but served with shrimp and this sauce, I think I HAVE to give them another try. Thanks for sharing on Foodie Friday


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