I love my crockpot every day of the year… But there’s just something about Fall and Winter that makes slow cooker meals even better. I think it’s because most of the recipes I make in my crockpot are hearty and we crave hearty meals on cooler days.
Matt and I lived in New Orleans for six months in 2013 and during that time I fell in love with cajun food. I’ve always loved Southern cooking because that what I grew up on, but cajun food wasn’t something I was really ever introduced to. I grew up visiting my great Uncle Don in the New Orleans area, but I don’t specifically remember being introduced to cajun meals.
During our time in Nola, I quickly decided shrimp and grits were one of my favorite meals. When done right, the dish is packed with flavor and leaves you only wanting more. I never even attempted to make this dish at home, I was so intimidated by how flavorful my experiences have been with it. My second trimester craving has been shrimp, so I decided to take a stab at making my own shrimp and grits and man they turned out amazing!
Before you comment about how pregnant women shouldn’t eat (cooked) shellfish, it’s simply not true. My doctor approved my consumption of fully cooked shrimp and they’re packing some iodine which is great for baby’s development. 🙂
I originally followed this recipe I found on Pinterest. I knew that mine would need a few extra ingredients and a little heat, so I adapted it to the below recipe. This was so easy to make and the flavor was incredible! Matt said multiple times how delicious it was and it had even more flavor when we warmed up the leftovers the next day. I suggest serving this with some fresh cornbread.
Just a head’s up, this makes a lot of food. You could easily feed 6-8 people with this recipe.
What You’ll Need:
- 6 Cups Chicken Broth
- 1 1/2 Cups Quick Cooking Grits
- 2 Tablespoons Melted Butter
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Teaspoon Dried Thyme
- Crushed Red Pepper Flakes (optional; to taste)
- Salt and Pepper
- 1 Cup Shredded Cheddar Cheese
- 4 Ounces Cream Cheese
- 1/2 Cup Grated Parmesan
- 1 lb. Shrimp (I used frozen)
- 1 lb. Andouille Sausage
- 1 Bell Pepper; chopped
- ½ cup Half and Half
- ½ cup Milk
- Add melted butter to crockpot set to low heat. Combine broth, grits, seasonings, cheddar, parmesan and cream cheeses, sausage and bell pepper.
- Cook on low in slow cooker for 3 hours. Stir and scrape sides approx. halfway through cook time to prevent grits from scorching.
- After 3 hours, add in shrimp, ½ cup half and half and ½ cup of milk.
- Cook for an additional hour on low. Again, stir halfway through to prevent scorching.
- Garnish with parsley, additional shredded cheese and/or parmesan cheese.
Leave a comment below and let me know what your favorite Fall crockpot meal is. Be sure to follow me on Pinterest for more inspiration- I’m pinning there daily!
PS- In case you were wondering, this is the model of Crockpot I use most often. I have three different slow cookers, but this one is my favorite. Also, this is my Instant Pot, which I talk about often on Insta-Stories. It has a slow cooker function, but I haven’t tried it yet. We love using our Instant Pot too, so check them out if you don’t already have one.
ahh love 90210
Our go to for fall is chili in the crockpot. I usually serve it over homemade corn bread made in the cast iron skillet with cheese and sour cream on top. My kids opt for just Fritos and cheese on top! My husband isn’t a shrimp fan … what do you think about substituting sausage instead?
Yum! I just made white turkey chili last week with cornbread in a skillet. 🙂
You could make it with just the andouille sausage because it’s got that perfect cajun spiciness to it!
I couldn’t take my eyes off the quilt hanging behind you..is it handmade?
It is! My great aunt made it years ago for my mom. 🙂
It’s gorgeous! I watched over and over so I could study the pattern and make a sketch of it so I could make it! Both my great-aunt and grandmother were quilters and I am always drawn to those old-fashioned looking quilts. You’ve got a treasure there!
I would love to have picked up the gift of sewing from her! She was so talented and made such beautiful quilts. 🙂
This sounds so good! Well for me, minus the shrimp haha. I am a huge grits fan but not a seafood fan (crazy I know). I’m seriously considering making it with just the sausage because I’m all about those grits and I’d love to try them in the crock pot!
It’d be good with just the andouille sausage!
We have a King Pro slow pressure cooker which we make casseroles in – I love it and it is so quick or you can set the timer and it will keep everything still warm for hours will come in handy over Christmas time 🙂 xxxxxx
Slow cookers are the best! You can makes the most delicious meals with them!
This sounds so yummy!! We love shrimp and grits! Can’t wait to try this recipe! Thanks!
P.s. I eat plenty of shrimp when pregnant and have healthy babies! ?
I’ve read that shrimp is great to eat during pregnancy 🙂
I made your crock pot shrimp and grits the weekend after you posted this and it was SOOO good. I’m making a second batch this weekend so my sisters can have a share too. They have been begging me for it since I first made it. Being from Alabama, I LOVE shrimp & grits but did not feel comfortable enough to make it myself. Thank you for this recipe! It saves me the expense of having to eat it at a nice restaurant if I’m craving it.
I use the famous Conecuh County sausage from here in Alabama though instead, it is like heaven on earth.
That sounds delicious!! We don’t have access to a lot of Southern staples here in LA 🙁
YUM!!! Isn’t that recipe amazing?! I’m a Southern girl at heart so I was SO excited when the recipe turned out so good!!
Can this dish be cooked (all but the shrimp) the day before , warmed up and the shrimp added the next day?
Hi Mary! I’ve never tried it before, but I don’t see why not?
This looks delicious and I have been wanting to try a shrimp and grits recipe! Just curious if you used cooked frozen shrimp or uncooked frozen shrimp?
I finally made this recipe after meaning to for a long time and it was ABSOLUTELY DELICIOUS!!! A new family favorite we will be eating often!
Isn’t it so yummy? Comfort food!!
This recipe is wonderful!! Just curious if you put your shrimp in the crockpot frozen or thawed and if use precooked or raw shrimp? Planning to make it today! 😋
I usually use frozen precooked shrimp!
This is a big favorite with my family. Some think the Andouille is too hot, so I substituted a mild Italian sausage and it was great. I also had some leftover and decided to try freezing a batching ziplock bags. I just reheated using the boil in bag method and it turned out just as delicious.
That’s amazing! Thanks for sharing that tip with us!