Best 10 Smoky Shrimp And Sausage Gravy Recipes

SHRIMP AND SMOKED SAUSAGE JAMBALAYA

Steps:

• Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.
• Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

SHRIMP AND SMOKED GRITS WITH TASSO GRAVY

Steps:

• For the shrimp spice: Mix the ingredients together. Measure out 1 teaspoon for the tasso gravy and 2 tablespoons for the shrimp and reserve. Store the remaining shrimp spice in an airtight container.
• For the smoked grits: In a thick-bottomed pot, bring the cream and chicken broth to a boil. Add in the grits and reduce the heat to medium high. Stir often and cook until the grits are tender, 20 to 25 minutes. Fold in the goat cheese and cook until the goat cheese is melted and the grits are smooth.
• For the tasso gravy: In a thick-bottomed saucepan, melt the butter over medium-high heat. Cook until the butter is bubbling and hot, then add the flour. Stirring often, cook the flour until it is a golden-brown color. Add the ham broth and heavy cream. While stirring often, cook until it comes to a boil and begins to thicken. Once the gravy is thick, stir in the paprika, hot sauce, mustard, Worcestershire and reserved 1 teaspoon shrimp spice. Turn the heat to medium and simmer for 1 minute. Add in the ham and simmer for 1 minute. Turn the heat to low and stir in the fresh parsley.
• For the shrimp: Toss the shrimp and reserved 2 tablespoons shrimp spice together and let sit about a half hour before cooking.
• To finish and assemble the dish: Heat a large nonstick skillet over medium-high heat. Add the butter and olive oil and cook until the butter is bubbling and hot. Add the shrimp and cook, tossing and moving the shrimp, for about 2 minutes. Add the tasso gravy and bring it to a simmer over medium heat.
• In a large bowl, mound the grits in the center. Place the shrimp on top of the grits. Spoon the tasso gravy over the shrimp and around the bowl.

SPICY GULF SHRIMP GRAVY, ANDOUILLE SAUSAGE AND GRITS RECIPE

Steps:

• Using a large stock pot and bowl, peel shrimp. Add shrimp heads and peelings into stock pot and shrimp to bowl. Continue until through. Cover shrimp with saran and add to refrigerate.
• Cover shrimp peelings (heads and tails) with water. Add in onion skins, celery ends to stock pot and seafood boil. Turn on exhaust fan while cooking to assist with removing odors while making stock. Set timer and cook on high heat for 30 minutes. In another stock pot, start making your grits per the directions.
• When stock timer dings, remove from heat. Place a large strainer over saucepan and strain stock. Toss shrimp peelings.
• This stock is the essence of any seafood dish. Homemade stock will make your dish sing compared to grocery store stocks. You will have extra and it is precious. Once cool add to ziplock bags. Using marker label.
• In nonstick pan, turn on medium heat and add andouille sausage. Cook until done and remove from heat. With spatula remove sausage and place on paper towels.
• Use same nonstick pan and leave in oil from sausage. Turn on medium low heat, add in onions, celery, and cook for 10 minutes. Add in garlic and cook until all is tender. Stir as needed.
• Add in butter and flour and blend in well while stirring constantly. Cook on medium heat until bubbly.
• Add in broth and continue stirring. Stir in salt, pepper and cayenne. Cook for 15 minutes as sauce begins to thicken.
• Add in peeled shrimp and cook until all shrimp are pink. Do not overcook. Cover with lid and remove from heat.
• Once the grits are ready to serve it is time to continue gravy. Add in half and half, cook on medium low heat for a couple of minutes to heat cream and blend flavors. Taste gravy and adjust seasonings as needed. Using a large spoon scoop grits into a bowl. Add a large scoop of gravy on top of grits. Serve hot.
• Cook according to package directions.
• Lagniappe: Serve Shrimp & grits with a salad and toasty French bread. This will also work for a larger crowd as an appetizer.

SMOKY SHRIMP-AND-SAUSAGE GRAVY

Steps:

• Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Melt butter in a large skillet over medium heat. Add onion, season with salt and black pepper, and cook until softened, about 4 minutes. Add shallot, thyme, Aleppo pepper, and garlic; reduce heat to medium-low and cook, stirring often, until shallot turns translucent, 3 to 4 minutes (if onion starts to brown, reduce heat further).
• Add tomato and a generous pinch of salt; increase heat to medium. Cook, stirring frequently, until tomato breaks down, about 3 minutes. Add sausage; cook 2 minutes more. Stir in stock, increase heat to medium-high, and boil until liquid is reduced by half, about 5 minutes. Stir in shrimp and simmer until partially cooked, 1 to 2 minutes, depending on size.
• Stir in cream and simmer until shrimp are just cooked through, 1 to 2 minutes more, depending on size. Remove from heat, season with salt and pepper, and stir in parsley and scallion just before serving. Serve gravy in individual cups with hot split biscuits and spoons on the side.

MAGNOLIA'S SPICY SHRIMP, SAUSAGE, AND TASSO GRAVY OVER CREAMY WHITE GRITS

Steps:

• To make the grits, bring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan. Slowly pour in grits, stirring constantly. Reduce the heat to low and continue to stir so that the grits so not settle to the bottom and scorch. In about 5 minutes, the grits will plump up and become a thick mass.
• Continue to cook the grits for about 20 to 25 minutes, stirring frequently. The grits should have absorbed all of the stock and become soft.
• Stir in the heavy cream and cook for another 10 minutes, stirring frequently. The grits should have a thick consistency and be creamy, like oatmeal. Season, to taste, with salt and white pepper. Keep warm over low heat until ready to serve. If the grits become to thick, add warm chicken broth or water to thin them down. To make the Shrimp and Sausage: Preheat the oven to 400 degrees F. Place the Italian sausage on a baking sheet with raised sides. Place on the top rack of the oven and bake for 10 to 15 minutes or until the sausage is firm and the juices run clear. Cool and cut into small bite size pieces.
• Heat the olive oil in a heavy bottomed frying pan over medium heat. Add the sausage and saute for 2 minutes to brown slightly. Add the shrimp and saute until they begin to turn pink, no longer than 1 minute.
• Add 1 cup of chicken broth to deglaze the pan. Add the Tasso Gravy and 1 tablespoon of the parsley. Bring up to a boil and simmer for 1 minute. The last 1/2 cup of the chicken stock is to be used to thin the gravy, if needed.
• Divide the hot grits between 8 warm bowls. Spoon the shrimp, sausage mixture over the grits. Sprinkle with the remaining tablespoon of parsley and serve immediately.
• Melt the butter in a heavy bottomed saucepan over low heat. Add the tasso. Saute for 1 minute, browning slightly. Make a roux by adding the flour and stirring until well combined.
• Continue to cook over low heat for 5 minutes. Stirring frequently until the roux develops a nutty aroma. Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously. Keep stirring constantly until the broth begins to thicken and is smooth. Gradually add the remaining 2 cups of broth, stirring constantly until the broth thickens into gravy. Reduce the heat and simmer over low heat for 15 minutes to cook out the starchy flavor. Add the parsley. Simmer for another 5 minutes. Season, to taste, with salt and white pepper.

SMOKEY GRILLED SHRIMP AND GRITS WITH PANCETTA GRAVY

Steps:

• Preheat your grill to 350 degrees and prepare for direct heat. Meanwhile, toss the shrimp in olive oil and Old Bay Seasoning. Thread the shrimp on the skewers. Next, grill the shrimp for 2 minutes per side or until pink and remove from the grill- DO NOT Overcook. Add the sausage and peppers and grill until the sausage has reached an internal temp of 140 degrees (I recommend the thermapen instant read thermometer for checking internal temps quickly) and the peppers have achieved nice char marks on both sides. Remove the sausage and peppers and let cool. Remove the shrimp from the skewers and then chop the peppers and sausage.
• Next, heat the quart of chicken broth + 2 cups of water in a big pot and bring to a boil. Add 2 cups of grits gradually over 2 minutes and stir constantly. Let the grits simmer for 30-40 minutes and stir constantly. After the grits and broth have cooked down, add milk and cook a minute more. Finish with salt, pepper and smoked paprika.
• While the grits are cooking, heat pancetta in a cast iron skillet or sauté pan. Cook until crispy and remove the pancetta. Now, bring the pan to medium heat and add the 14.5 oz can of chicken broth. Gradually add the flour, a tablespoon at a time, and stir with a whisk to get remove the lumps. Stir constantly while adding the flour. Let the gravy reduce down and stir constantly to remove any lumps.
• To serve, place a heaping ladle-full of grits in a bowl, add shrimp, sausage, peppers and bits of pancetta. Finish with a generous serving of gravy! ENJOY!! Goes great with a spicy Bloody Mary for a proper Southern Brunch. And, don't forget the Hot Sauce!!! My favorite with Shrimp and Grits is Texas Pete.

SAUSAGE GRAVY

Steps:

• Heat a large skillet over medium-high heat. Add sausage, and cook, turning occasionally and breaking into small pieces with a wooden spoon, until browned, about 10 minutes.
• Using a slotted spoon, transfer sausage to a bowl. Reserve about 3 tablespoons pan drippings in skillet, and pour off remaining drippings. Add flour, and cook over medium heat, stirring, for 4 minutes. Stir in evaporated milk, stock, and half-and-half. Bring to a simmer, stirring and scraping bottom of skillet constantly, and cook until thickened, about 8 minutes. Stir in nutmeg, cayenne, salt, pepper, and reserved sausage.

SMOKED SAUSAGE IN MUSHROOM WINE GRAVY

Steps:

• In a saucepan, stir together the gravy mix, red wine, and water. Bring to a boil, stirring constantly. Reduce heat, and simmer 1 minute. Mix in the sausage and mushrooms. Season with pepper. Continue to simmer until heated through.

LOUISIANA SHRIMP DINNER WITH SMOKED SAUSAGE

Steps:

• Melt butter in a large skillet over medium heat.
• Add minced garlic and onion. Cook until the onion is translucent.
• Season shrimp with salt and pepper.
• Add the seasoned shrimp to the skillet and cook covered for 3 to 5 minutes until done.
• Remove the shrimp from the skillet and set aside.
• Pour the sausage and vegetables into the skillet and cook over medium low heat until the vegetables are soft.
• Add in the cream and broth and a few minutes more until the flavors meld.
• Add the shrimp back in.
• Top with parmesan and parsley.
• serve right from the skillet.

CAJUN SHRIMP AND SAUSAGE GRAVY OVER BISCUITS

Steps:

• Sausage -- In a large saute pan cook the diced andouille on medium heat until cooked through. Don't cook it at too high of a temperature. You want to slowly saute it. Once it is done, remove to a plate lined with a paper towel to drain.
• Sauce -- In the same pan, pour out the drippings from the andouille (no need to clean the pan out, the flavor is fine, you just don't want all the oil) and add the fresh olive oil and bring to medium high heat. Add in the onion, celery, red pepper and garlic and saute 3-4 minutes.
• Deglaze -- Originally I used chicken broth because that is all I had. Now, I like to deglaze with white wine just to get all the bits up off the pan. Add the wine and scrape up the bits from the pan and cook just a minute, then remove from the heat and slowly add in the cream, hot sauce (to taste) and the cajun seasoning and return to the heat on medium low cook until it reduces about 20-30 minutes. The cream will naturally thicken on it's own.
• Shrimp and Sausage -- After the sauce has thickened, add the sausage back in as well as the shrimp and cook on medium heat until the shrimp begin to curl and turn pink. Add salt and pepper if needed according to your taste.
• Biscuits -- Now I just used a canned biscuit, so I baked them according to directions, but if you want to make your own, by all means please do.
• Serving -- Right before serving, add in the scallions and serve this decadent sauce over sliced biscuits.
• Cook up some of your favorite eggs and serve with some Bloody Mary's for a perfect brunch. This also would make a great lunch or dinner.