DuBard Shrimp and Grits

Here's our take on this classic:


For shrimp:

  • 1 lb shrimp
  • 1/2 cup vegetable oil
  • 1/2 cup flour
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 3 stalks of celery, diced
  • 6 cloves garlic, minced
  • 3 sprigs fresh thyme
  • salt
  • Bayou spices
  • 2 bay leaves
  • 1/2 cup vermouth
  • 1 small bottle clam juice
  • 1 lb andouille sausage, sliced

For grits:


  • Dutch oven
  • Ziploc bag
  • Frying pan
  • Pot


  • Prepare grits per our basic coarse grits recipe. Coarse grits typically take about 1 hour. (You can use quick grits if you prefer - they usually take about 30 minutes or less.)
  • Peel shrimp, retaining shells. Refrigerate peeled shrimp until read to use.
  • Boil shells in 4 cups of water for apx. 30 minutes. Drain and set stock aside.
  • Heat oil in dutch oven. Add flour and stir frequently to break up clumps.
  • Over medium heat, stir frequently for about 20 minutes until the the roux is a dark color - somewhere between milk chocolate and dark chocolate.
  • Add chopped vegetables, thyme, salt and spices. Saute until soft, about 10 minutes.
  • Add vermouth and stir until evaporated.
  • Add 2 cups of the shrimp stock made previously and bottle of clam juice, stirring well.
  • Add sausage.
  • Boil, uncovered, 15 minutes or until thick and bubbly.
  • Put peeled shrimp in a ziploc bag with a small amount of flour. Shake.
  • In a separate pan, heat oil on high.
  • Briefly pan-fry shrimp in small batches.
  • Add to sauce and cook 3 minutes.
  • Serve over grits. Enjoy with good friends!