FlamingFoodies recipe
Cajun Shrimp and Grits with Tasso Ham
Creamy stone-ground grits topped with plump shrimp in a rich, spicy sauce studded with smoky tasso ham and the holy trinity of Cajun vegetables.
Stone-ground grits crowned with cayenne-dusted shrimp in a smoky tasso ham and holy trinity sauce that brings proper Cajun heat to your table.
Ingredients
Grits
- 1 cupstone-ground white grits
- 4 cupswater
- 1 teaspoonkosher salt
- 4 tablespoonsunsalted butter
- 1/2 cupheavy cream
- 1/2 cupsharp cheddar cheese, grated
Shrimp and Sauce
- 1 1/2 poundslarge shrimp, peeled and deveined
- 1 teaspooncayenne pepper
- 1 teaspoonsweet paprika
- 1 teaspoongarlic powder
- 1 teaspoonkosher salt
- 3 tablespoonsvegetable oil
- 4 ouncestasso ham, diced
- 3 tablespoonsall-purpose flour
- 1 mediumyellow onion, diced
- 2 stalkscelery, diced
- 1 mediumgreen bell pepper, diced
- 3 clovesgarlic, minced
- 2 cupschicken stock
- 2 tablespoonsgreen onions, sliced thin
Method
1. Start the grits and season the shrimp Bring water and salt to a rolling boil in a heavy-bottomed saucepan. Slowly whisk in grits to prevent lumps, then reduce heat to low and simmer, stirring frequently. Meanwhile, toss shrimp with cayenne, paprika, garlic powder, and salt until evenly coated.
Watch for: Grits will bubble gently and thicken as they cook
2. Build the roux and cook the holy trinity Heat oil in a large cast iron skillet over medium heat. Add tasso ham and cook until edges crisp, about 3 minutes. Sprinkle flour over the ham and stir constantly for 2 minutes to create a light roux. Add onion, celery, and bell pepper, cooking until vegetables soften and the mixture smells nutty.
Watch for: Vegetables will release moisture and the roux will darken slightly
Tip: Don't let the roux burn—if it starts to smell bitter, start over
3. Finish the sauce and cook the shrimp Stir garlic into the vegetable mixture and cook 30 seconds until fragrant. Gradually whisk in chicken stock, scraping up any browned bits. Bring to a simmer, then add seasoned shrimp. Cook just until shrimp curl and turn pink throughout, about 4 minutes.
Watch for: Shrimp are done when they're firm and opaque with no gray centers
4. Finish the grits and serve The grits should be creamy and tender after 25-30 minutes total cooking time. Stir in butter, cream, and cheese until smooth. Taste and adjust salt. Spoon grits into bowls, top with shrimp and sauce, then garnish with green onions.
Watch for: Finished grits should coat a spoon but still flow when stirred
Tip: If grits seem too thick, thin with a splash of warm stock or cream
Equipment
- cast iron skillet
- heavy-bottomed saucepan
- whisk
Make ahead
- You can make the grits up to 2 hours ahead and keep them warm over low heat—just stir them now and then. The shrimp mixture is really best done fresh so you don't end up with tough, overcooked shrimp.
Storage
- Leftover grits will set up firm in the fridge and keep for about 3 days. The shrimp mixture stays good for 2 days covered.
Reheat
- Warm those grits gently with a splash of cream or stock to bring back their creamy texture. Heat the shrimp mixture just until warmed through—no need to cook it to death.
Top tips
- Stone-ground grits are absolutely worth the extra cooking time—they have a texture that instant grits just can't match
- Let those spices sit on the shrimp for a few minutes while you prep other things—it makes a difference
- Keep your grits happy over very low heat with occasional stirring so they don't stick or get cranky
Substitutions
- Andouille sausage works great if you can't track down tasso ham
- Medium shrimp are fine if large ones aren't available—just cook them for 2-3 minutes instead
- Yellow grits are just as delicious as white, so use whatever you can find
Serve with
- Put out some hot sauce for folks who want to dial up the heat
- A crisp green salad with a bright vinaigrette cuts through all that rich goodness beautifully
- This calls for cold beer or sweet tea—both are perfect companions
Find another recipe
Open archive →Cajun Shrimp and Grits with Tasso Ham
Creamy stone-ground grits topped with plump shrimp in a rich, spicy sauce studded with smoky tasso ham and the holy trinity of Cajun vegetables.
Prep
20 min
Cook
35 min
Active
30 min
Total
55 min
Yield
4 servings
Share this
Pass it around
Send this page to a friend, copy the link, or save it to a Pinterest board.
Save for later
Pin this page
Save the image with a link back to this recipe, review, or article.
Peppers in this recipe
Recipe notes
Before you cook
There's something magical about watching a bowl of proper shrimp and grits come together—the creamy grits getting their silky richness from butter and cream, while the shrimp nestle into a sauce built on that holy trinity of onions, celery, and bell peppers that forms the backbone of so much good Cajun cooking. The tasso ham is what really makes this sing, adding that distinctive smoky, spicy note that you just can't get anywhere else. Don't rush the roux—let it cook just long enough to deepen into something nutty and golden, then watch as the vegetables melt into it, creating the kind of base that holds all those beautiful flavors together. This is comfort food that happens to have some serious culinary chops.
Total time
55 min
Prep: 20 min. Cook: 35 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Start the grits and season the shrimp
Bring water and salt to a rolling boil in a heavy-bottomed saucepan. Slowly whisk in grits to prevent lumps, then reduce heat to low and simmer, stirring frequently. Meanwhile, toss shrimp with cayenne, paprika, garlic powder, and salt until evenly coated.
- 2
Step 2 of 4
Build the roux and cook the holy trinity
Heat oil in a large cast iron skillet over medium heat. Add tasso ham and cook until edges crisp, about 3 minutes. Sprinkle flour over the ham and stir constantly for 2 minutes to create a light roux. Add onion, celery, and bell pepper, cooking until vegetables soften and the mixture smells nutty.
- 3
Step 3 of 4
Finish the sauce and cook the shrimp
Stir garlic into the vegetable mixture and cook 30 seconds until fragrant. Gradually whisk in chicken stock, scraping up any browned bits. Bring to a simmer, then add seasoned shrimp. Cook just until shrimp curl and turn pink throughout, about 4 minutes.
- 4
Step 4 of 4
Finish the grits and serve
The grits should be creamy and tender after 25-30 minutes total cooking time. Stir in butter, cream, and cheese until smooth. Taste and adjust salt. Spoon grits into bowls, top with shrimp and sauce, then garnish with green onions.
Troubleshooting
Tips that matter
- Stone-ground grits are absolutely worth the extra cooking time—they have a texture that instant grits just can't match
- Let those spices sit on the shrimp for a few minutes while you prep other things—it makes a difference
- Keep your grits happy over very low heat with occasional stirring so they don't stick or get cranky
Substitutions and variations
Storage and leftovers
Plan ahead and reheat well
Make ahead
You can make the grits up to 2 hours ahead and keep them warm over low heat—just stir them now and then. The shrimp mixture is really best done fresh so you don't end up with tough, overcooked shrimp.
Storage
Leftover grits will set up firm in the fridge and keep for about 3 days. The shrimp mixture stays good for 2 days covered.
Reheat
Warm those grits gently with a splash of cream or stock to bring back their creamy texture. Heat the shrimp mixture just until warmed through—no need to cook it to death.
At the table
Serving suggestions
- Put out some hot sauce for folks who want to dial up the heat
- A crisp green salad with a bright vinaigrette cuts through all that rich goodness beautifully
- This calls for cold beer or sweet tea—both are perfect companions
FAQ
Common questions
Can I make this without tasso ham?
Absolutely—andouille sausage gives you similar smoky flavor, or use regular ham with a pinch of smoked paprika. You'll still have a delicious bowl even without that distinctive tasso funk.
Why are my grits lumpy?
The trick is adding them slowly to boiling water while whisking like your life depends on it. If you've already got lumps, push them through a fine mesh strainer or give them a quick buzz with an immersion blender.
How do I know when the shrimp are perfectly cooked?
They'll curl into a nice C-shape and turn completely pink and opaque. The moment they look done, get them off the heat—overcooked shrimp turn into little rubber erasers.
Heat profile
Medium heat
The recipe is classified as medium. Use less chile if you prefer milder food.
Skill level
Intermediate
Check the method for steps that need to be prepared at the same time.
Total time
55 min
Prep: 20 min. Cook: 35 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Cook this with
Three useful buys before you start
A sauce, a pantry ingredient, and a kitchen tool to consider for this dish.
Sauce
Mike's Hot Honey
Mike's Hot Honey · Best for gifting
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Get the sauce used herePantry
Cajun Seasoning Blend
Fast crust
Salmon, fries, wings, and roasted vegetables. A no-nonsense seasoning for salmon, fries, wings, and sheet-pan dinners when you want flavor in under thirty seconds.
Grab the pantry stapleGear
12-Inch Cast Iron Skillet
Kitchen staple
Weeknight proteins and pan sauces. The sear-and-char pan for smash burgers, fajitas, cornbread, and anything that likes hard edges.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Mike's Hot Honey
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Sweet heat done right: sticky, quick, and versatile enough to become a finishing move instead of a novelty.
Yellowbird Habanero
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, carrot-forward bottle with enough heat to stay lively and enough sweetness to stay versatile.
Shop the pantry
Pantry staples for this recipe
Fast crust
$6-$12Cajun Seasoning Blend
Salmon, fries, wings, and roasted vegetables. A no-nonsense seasoning for salmon, fries, wings, and sheet-pan dinners when you want flavor in under thirty seconds.
Check price on AmazonSweet heat
$10-$16Mike's Hot Honey
Finishing sweet-spicy dishes. The fast-track drizzle for pizza, fried chicken, salmon, Brussels sprouts, and hot sandwiches.
Check price on AmazonSmoky shortcut
$4-$10Chipotle Peppers in Adobo
Burger sauce, chili, and taco fillings. The pantry move for smoky mayo, burger sauce, taco braises, and chili that tastes like you actually thought ahead.
Check price on AmazonRecommended equipment
Cooking tools
Kitchen staple
$25-$4512-Inch Cast Iron Skillet
Weeknight proteins and pan sauces. The sear-and-char pan for smash burgers, fajitas, cornbread, and anything that likes hard edges.
Check price on AmazonSummer helper
$18-$30Stainless Steel Grill Basket
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Check price on AmazonCook next
More recipes with similar heat
These are the next recipes most likely to fit the same mood, pantry, or heat level once this one is in your rotation.
other · hot
Apr 12, 2026Habanero Shrimp and Grits with Holy Trinity
Creamy stone-ground grits topped with plump Gulf shrimp in a fiery habanero-spiked sauce with the classic Cajun trinity of onions, celery, and bell peppers. 65 min · 0 saves.
cajun · medium
May 29, 2026Cajun Shrimp and Sausage Skillet
Smoky andouille sausage and plump shrimp get tossed with bell peppers and onions in a well-seasoned cast iron pan, delivering authentic Cajun warmth without the fuss of a traditional jambalaya. 35 min · 0 saves.
cajun · medium
Apr 25, 2026Cajun Smothered Pork Chops with Holy Trinity
Bone-in pork chops braised in a rich, spiced gravy with onions, celery, and bell peppers for a soul-warming weeknight dinner. 60 min · 0 saves.
FlamingFoodies picks
Pantry, gear, and bottle picks that fit this meal
Everyday bottle
Yellowbird Habanero Hot Sauce
Bright carrot-habanero heat with enough body to work on eggs, tacos, and roasted vegetables. Best for breakfasts, tacos, and meal prep bowls.
View on AmazonNumbing heat
Fly By Jing Sichuan Gold
A more citrusy, peppercorn-leaning sauce when you want flavor movement instead of pure capsaicin. Best for dumplings, noodles, and fried eggs.
View on AmazonFrom the blog
More about this dish
Read more about the ingredients and cuisine.
culture
Jun 13, 2026Boudin, Crawfish Boils, and Cajun-Inspired Dishes
Boudin, crawfish boils, and Cajun-inspired dishes offer different textures and seasoning choices, from rice sausage to spiced seafood.
science
May 30, 2026Gumbo, Étouffée, and Cajun Seasoning Basics
Cayenne, roux, aromatics, and slow cooking shape Cajun dishes such as gumbo and étouffée. Learn how to season without losing the other flavors.
Background guides
Read the guide behind the technique
Learn more about the cooking techniques used here.
Community notes
Reader discussion is shared across recipes, reviews, and editorial pieces.
Comments are read-only while member sign-in is paused.