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Low Country Shrimp and Grits

Few things scream Southern Cuisine louder than Low Country Shrimp and Grits!  There are so many wonderful variations on this warm and hearty dish, but today I am giving you the Vulcan’s Table version.  For me there are two keys to really good Shrimp and Grits.  The first is making sure to get really good stone-ground grits.  This ingredient can make all of the difference in both taste and consistency.  Secondly, for my grits I rely heavily on the spices in the andouille sausage.  I let these spices and the fat really flavor the dish.  Make sure you know the heat of your sausage and cut it accordingly; you do not want to get a big bite of really spicy sausage that will overpower the other amazing flavors in the dish.  I use the fresh andouille in the butchers section at our local Whole Foods.  Don’t forget to support our Gulf Coast fishermen and buy fresh and delicious certified Gulf Coast shrimp! Click here to hear some of the amazing stories of these fishermen at Third Coast Byways.

I really love to cook this recipe for lunch on a cold winter day and serve it with some crusty french bread.  Enjoy! Continue reading


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