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
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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
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Why this one lands
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.
Heat
Balanced burn
Difficulty
Intermediate
Heat profile
Balanced burn
You get a real chile presence without blowing out the rest of the dish.
Skill level
Intermediate
A little sequencing matters, but nothing here should feel restaurant-only.
Cooking mode
Planned but practical
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Best moment
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
Why this recipe works
Editorial 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.
The goal here is not just heat. It is contrast, pacing, and texture: enough richness to feel satisfying, enough brightness to keep the plate moving, and enough chile character that the spice actually tastes like something.
Best use
Fast table win
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Why readers stick with it
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
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
Remix without losing the point
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.
Serve it like you mean it
Finish, pair, and plate
- 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
The repeat 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.
Pair 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
Staples for this flavor lane
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.
View 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.
View 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.
View on AmazonGear that pays off
Tools that make this easier to repeat
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.
View 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.
View on AmazonCook next
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FlamingFoodies picks
Pantry, gear, and bottle picks that fit this meal
Sweet heat
Mike's Hot Honey
The fast-track drizzle for pizza, fried chicken, salmon, Brussels sprouts, and hot sandwiches. Best for finishing sweet-spicy dishes.
View on AmazonKitchen staple
12-Inch Cast Iron Skillet
The sear-and-char pan for smash burgers, fajitas, cornbread, and anything that likes hard edges. Best for weeknight proteins and pan sauces.
View on Amazon
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