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Shrimp & Grits with Smoked Jalapeño Sausage

Better late than never, as they say! This recipe was supposed to post for our CSA members yesterday, but we ended up spending the day in the ER after Pete was kicked in the face by a 1,000 pound dairy cow! 11 stitches and 1 CT scan later, we are back on the farm prepping for tomorrow's deliveries and finally getting this recipe out for those who have already received this week's share!

The credit for this dish goes to my 16-year-old daughter, Isabelle, who is an incredibly talented cook. Shrimp & Grits has always been one of her favorite dinners. She took my recipe and made it even better and really poured her heart into crafting this for you!

This recipe features our smoked jalapeño sausage made with pasture-raised Mangalitsa pork, we hope you enjoy it!

Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4-6



  • 1 lb wild-caught NC shrimp

  • 1 red bell pepper, chopped

  • 1 bunch scallions, separate white and green parts and slice

  • 1 lb smoked jalapeño sausage

  • 1/2 - 1 Tbsp Bayou Burn seasoning (we get this seasoning blend from Lowes foods in Jacksonville) you can also use your favorite old-bay-type seafood seasoning or cajun seasoning

  • 1 Tbsp lemon juice

  • Zest of 1 lemon

  • 1 cup heavy cream

  • 1 Tbsp tomato paste


  • 1.5 cups stone ground old-fashioned corn grits (we used yellow)

  • 6 cups chicken broth

  • 1 cup milk

  • 1 Tbsp bayou burn/old bay/cajun seasoning


  • Sliced green parts of scallions

  • Grated Parmesan or Pecorino Romano cheese


  1. Cook the grits according to package directions using broth in place of water. Add the milk and seasonings when done.

  2. Sauté bell pepper and white parts of the green onions in 1 Tbsp bacon fat for 5 minutes

  3. Slice the smoked sausage on a diagonal and add to the pan, cook until golden brown

  4. Add shrimp and cook for 1 minute until they turn pink (do not let the sides start to curl or they will be overcooked!)

  5. Add tomato paste, cream, lemon zest and juice

  6. Season with 1/2 to 1 Tbsp Bayou Burn depending on how spicy you want the final dish to be

  7. Top with the green parts of the onion and grated parmesan or pecorino romano cheese

"So, Mr.Tipton, how could it take you five minutes to cook your grits, when it takes the entire grit-eating world twenty minutes?" - Vinny Gambini


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