Pappadeaux Shrimp and Grits Recipe - How to Make the Iconic Louisiana Dish

Shrimp and grits is a classic Cajun and Creole dish, and Pappadeaux Seafood Kitchen has perfected their version with plump shrimp, velvety cheese grits, and a rich tasso ham gravy. This easy recipe reveals how to recreate Pappadeaux's famous shrimp and grits - an iconic Louisiana comfort food. Y'all are going to love this down-home recipe!

Overview of Pappadeaux's Shrimp and Grits

Pappadeaux's take on shrimp and grits brings together the essential flavors of Louisiana. Tender gulf shrimp are smothered in a smoky tasso ham gravy and served over creamy, cheesy stone-ground grits. It's comfort food at its finest.

Key Elements of Pappadeaux's Shrimp and Grits:

• Plump, seasoned gulf shrimp
• Smooth, creamy grits with cheese
• Robust tasso ham gravy
• Trinity aromatics like onion, celery, bell pepper
• Rich, indulgent Cajun flavors

Ingredients

Gather these ingredients to make Pappadeaux-style shrimp and grits:

For the shrimp:

• 1 lb peeled, deveined shrimp
• 2 Tbsp Cajun seasoning
• 2 Tbsp butter
• 1 Tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

For the gravy:

• 4 oz tasso ham, diced
• 1 onion, diced
• 1 celery stalk, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 bay leaf
• 1 tsp thyme
• 2 Tbsp flour

For the grits:

• 1 cup stone ground grits
• 3 cups water
• 1 cup milk
• 2 Tbsp butter
• 1/2 cup shredded cheddar
• Salt and pepper to taste

Instructions

Cook the grits:

• Bring water and milk to a boil in a pot.
• Stir in grits and reduce to a simmer. Cook for 25-30 minutes, stirring often, until thickened.
• Stir in butter and cheddar. Season with salt and pepper.

Make the gravy:

• Cook tasso in a skillet over medium heat until crispy. Remove tasso, reserving drippings.
• Sauté Trinity aromatics in drippings for 5 minutes.
• Whisk in flour, then slowly stir in broth. Add bay, thyme, tasso.
• Simmer 20 minutes until thickened. Season with salt and pepper.

Cook the shrimp:

• Toss shrimp with Cajun seasoning, salt, and pepper.
• Heat butter and oil in a skillet over medium-high heat.
• Cook shrimp for 2-3 minutes per side until pink and cooked through.
• Stir in lemon juice.

Assemble the dish:

• Spoon cheesy grits into a bowl.
• Top with shrimp and gravy.
• Garnish with green onions if desired.

Tips for the Best Shrimp and Grits

• Use stone ground grits for creamier texture.
• Cook grits low and slow, stirring often.
• Sauté Trinity veggies well for maximum flavor.
• Finish shrimp with a bright squeeze of lemon.

Conclusion

With plump shrimp, rich gravy, and velvety cheese grits, this Pappadeaux shrimp and grits recipe delivers quintessential Louisiana comfort food. The trinity aromatics, tasso ham, and creeping flavors of the Bayou create an iconic and delicious flavor experience. Cook up a steaming bowl of this satisfying dish that will transport your tastebuds straight to NOLA.

FAQs

What type of grits work best?

Stone ground grits make the creamiest, smoothest texture. Instant grits can also work in a pinch.

Can I use frozen shrimp?

Fresh gulf shrimp is ideal, but thawed frozen shrimp will also work well.

Do I need tasso ham?

The tasso ham adds great depth of flavor. If unavailable, substitute smoked ham or bacon.

How spicy is the Cajun seasoning?

That depends on the brand. For milder spice, cut the amount in half and adjust to your taste.

Should I use chicken or seafood stock?

Either works, though chicken stock offers a nice rounded flavor for the gravy.