Commander’s Palace Shrimp and Grits Recipe: A New Orleans Classic You’ll Love
If you’ve ever had the pleasure of dining at Commander’s Palace in New Orleans, you already know it’s more than just a restaurant — it’s an experience. The lively jazz, Southern charm, and dishes bursting with bold Creole flavors make it unforgettable. Among its most beloved creations is the Commander’s Palace Shrimp and Grits recipe, a true Southern comfort dish that’s equal parts rich, creamy, and spicy.
This recipe perfectly captures the magic of Louisiana cuisine — plump Gulf shrimp, smoky Andouille sausage, buttery stone-ground grits, and a silky Creole sauce that ties everything together. Whether you’re cooking for a weekend brunch, a cozy dinner, or a taste of New Orleans at home, this dish delivers every time.
In this guide, you’ll learn how to make the Commander’s Palace Shrimp and Grits recipe step-by-step — complete with pro tips, substitutions, and serving suggestions to get that authentic restaurant-quality flavor right in your own kitchen.
🦐 Why You’ll Love Commander’s Palace Shrimp and Grits
Before we dive into the recipe, let’s talk about why this dish is such a Southern favorite.
- Restaurant-quality flavor at home: This recipe brings the sophistication of Commander’s Palace right to your kitchen — without needing a reservation.
- A perfect balance of textures: Creamy, cheesy grits paired with juicy shrimp and smoky sausage create a mouthwatering contrast.
- Classic Creole flair: The rich sauce features bold Cajun seasoning, garlic, and a touch of heat — just the way it’s done in New Orleans.
- Comfort food made elegant: Shrimp and grits may be simple at their core, but this recipe elevates the dish to something special enough for entertaining.
📜 History of Shrimp and Grits — And the Commander’s Palace Touch
Shrimp and grits originated as a humble fisherman’s breakfast in the Lowcountry regions of the South, particularly South Carolina and Georgia. Over time, it evolved from a simple morning meal into a gourmet Southern staple found on menus from Charleston to New Orleans.
Commander’s Palace, a legendary New Orleans restaurant dating back to 1893, helped bring shrimp and grits into fine dining. Their version adds a luxurious Creole touch — combining Gulf shrimp, smoky sausage, and a rich, buttery sauce over velvety grits. The result is a dish that embodies the heart and soul of Louisiana cuisine.
🍤 Commander’s Palace Shrimp and Grits Recipe
Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
🧂 Ingredients
For the Grits:
- 4 cups chicken stock (or a mix of stock and milk for creaminess)
- 1 cup stone-ground grits
- 2 tablespoons butter
- ½ cup heavy cream
- 1 cup shredded sharp cheddar cheese (optional but delicious)
- Salt and black pepper, to taste
For the Shrimp and Sauce:
- 1 pound large Gulf shrimp, peeled and deveined
- 4 ounces Andouille sausage, sliced thin
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ cup chopped yellow onion
- ½ cup chopped bell pepper (green or red)
- 2 cloves garlic, minced
- ½ cup chicken stock
- ½ cup heavy cream
- 2 teaspoons Cajun or Creole seasoning
- ¼ teaspoon smoked paprika
- 1 teaspoon hot sauce (like Tabasco)
- 1 tablespoon lemon juice
- 2 tablespoons chopped green onions
- Fresh parsley, for garnish
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Grits
- In a medium saucepan, bring chicken stock to a gentle boil.
- Slowly whisk in the stone-ground grits, stirring constantly to avoid lumps.
- Reduce heat to low and simmer for about 20–25 minutes, stirring occasionally until the grits are thick and creamy.
- Stir in butter, cream, and cheese (if using). Season with salt and pepper to taste.
- Keep warm while you prepare the shrimp.
Pro tip: For extra creaminess like the Commander’s Palace version, use a combination of stock and milk instead of just water.
Step 2: Cook the Andouille and Vegetables
- In a large skillet, heat butter and olive oil over medium heat.
- Add the Andouille sausage and cook until lightly browned, about 4 minutes.
- Add onion, bell pepper, and garlic. Sauté until the vegetables are tender and fragrant, about 3–5 minutes.
This base adds that unmistakable Creole flavor — the smoky sausage and aromatic vegetables make all the difference.
Step 3: Sauté the Shrimp
- Season shrimp with a bit of Creole seasoning.
- Add them to the skillet and cook for 1–2 minutes per side, until they just turn pink.
- Remove the shrimp and set aside (they’ll finish cooking in the sauce).
Step 4: Make the Creamy Sauce
- In the same skillet, pour in chicken stock and heavy cream.
- Stir in Cajun seasoning, paprika, and hot sauce.
- Let it simmer for 5–7 minutes until slightly thickened.
- Stir in lemon juice for brightness.
You’ll notice the sauce becoming glossy and rich — that’s exactly what you want.
Step 5: Combine Everything
- Return the shrimp to the skillet and stir to coat them in the sauce.
- Add the chopped green onions and let everything simmer together for 2–3 more minutes.
- Taste and adjust seasoning as needed — more hot sauce for heat, or a bit more lemon for tang.
Step 6: Serve and Enjoy
- Spoon a generous portion of the creamy grits onto a plate or shallow bowl.
- Top with the shrimp and sausage mixture.
- Drizzle some of the sauce over the top.
- Garnish with fresh parsley and extra green onions for color.
Serve immediately while everything is hot and creamy — just like they do at Commander’s Palace.
🌶️ Tips for Perfect Shrimp and Grits
- Use fresh Gulf shrimp if possible — they’re plump, sweet, and quintessential to this dish.
- Don’t overcook the shrimp. They should be pink and tender, not rubbery.
- Use stone-ground grits. Instant grits just can’t replicate the creamy texture of the real thing.
- Cheese adds richness, but if you want to stay close to the Commander’s Palace original, keep it simple with butter and cream.
- Adjust the spice level — Louisiana dishes are known for a little heat, but make it your own.
🥂 What to Serve with Commander’s Palace Shrimp and Grits
This dish is rich enough to stand alone, but if you’re hosting or want a complete Southern spread, here are a few great pairings:
- Buttermilk biscuits or cornbread
- Collard greens or Southern-style green beans
- Roasted okra or grilled asparagus
- Sweet tea, Hurricane cocktails, or a crisp Chardonnay
And for dessert? A slice of pecan pie or Bananas Foster (another New Orleans classic) rounds out the meal beautifully.
🧈 Variations to Try
Once you’ve mastered the Commander’s Palace Shrimp and Grits recipe, feel free to experiment:
- Smoky Bacon Shrimp and Grits: Replace sausage with crispy bacon for a smokier touch.
- Spicy Creole Shrimp and Grits: Add more hot sauce or cayenne for that fiery Louisiana kick.
- Vegetable Twist: Add sautéed mushrooms, spinach, or tomatoes for more depth.
- Seafood Medley: Try adding crabmeat or scallops along with shrimp for a luxurious touch.
🍽️ How to Store and Reheat
To Store:
Place leftovers in an airtight container and refrigerate for up to 3 days. Keep the shrimp mixture and grits in separate containers for best results.
To Reheat:
Warm the grits slowly on the stove or in the microwave, adding a splash of cream or stock to loosen them up. Gently reheat the shrimp mixture in a skillet until hot. Avoid overcooking the shrimp.
🎶 A Taste of New Orleans in Every Bite
The Commander’s Palace Shrimp and Grits recipe is more than a meal — it’s a celebration of Louisiana’s culture and flavor. Every bite tells a story of Creole tradition, Southern comfort, and culinary craftsmanship.
Whether you’re a seasoned cook or new to Southern cuisine, this dish is approachable, elegant, and absolutely delicious. So pour yourself a glass of wine, put on some jazz, and let the magic of New Orleans come to life in your kitchen.
💬 Final Thoughts
If you’re craving a restaurant-quality Southern meal that’s both comforting and luxurious, this Commander’s Palace Shrimp and Grits recipe is it. Creamy, smoky, and bursting with flavor — it’s everything you love about New Orleans on one plate.
Make it for a Sunday brunch, a dinner party, or simply when you want to treat yourself to something extraordinary. After one bite, you’ll understand why this dish is such a staple at Commander’s Palace — and why it’s loved by everyone who tastes it.
