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Shrimp and Grits Casserole
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Shrimp and Grits Casserole

Course Casserole
Cuisine Southern
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Author Christin Mahrlig


  • 2 tab;espoons butter
  • 1/2 medium onion, diced
  • 1/2 red bell pepper, seeded and diced
  • 1 jalapeno, seeded and diced
  • 2 garlic cloves, minced
  • 3 Andouille sausage links, sliced
  • 1 (10-ounce) can canned tomatoes and green chiles (mild or hot) drained
  • 1 pound medium fresh uncooked shrimp, peeled and deveined
  • 1/2 teaspoon Cajun seasoning
  • 2 green onions, sliced
  • 2 cups or 16 oz College Inn® Chicken Broth
  • 1 3/4 cups water
  • 1/2 teaspoon salt
  • 1 1/4 cups quick-cooking grits
  • 2 eggs, lightly beaten
  • 1 1/2 cups shredded sharp cheddar cheese


  • Preheat oven to 350 degrees and grease an 11X7-inch casserole dish.
  • Melt butter in a large skillet over medium-high heat. Add onion, bell pepper, and jalapeno and cook until crisp-tender, about 3 minutes.
  • Add garlic and sausage and cook until sausage is browned.
  • Add tomatoes, shrimp, cajun seasoning, and green onions and cook just until shrimp turned pink. They will cook more in the oven so be careful not to overcook them. Remove from heat.
  • In a medium pot, bring chicken broth and water to a boil. Add salt and gradually stir in grits. Cook stirring frequently, for 5 minutes.
  • Place eggs in a small bowl. Gradually whisk in about 1 cup of the hot grits to temper the eggs. Add the egg mixture to the pot and whisk into the rest of the grits.
  • Stir shrimp mixture and 1 cup of cheese into the grits and pour into prepared pan. Top with remaining cheese and bake for 40 minutes.