Directions
- Cook the Grits:
Bring chicken broth to a boil in a medium saucepan. Slowly stir in grits, reduce heat to low, and simmer for 20 minutes, stirring occasionally. Add heavy cream, cheddar, butter, salt, and pepper, stirring until creamy and smooth. Keep warm. - Cook the Seafood & Sausage:
Heat olive oil in a large skillet over medium-high heat. Add smoked sausage and cook until browned, about 3 minutes. Add shrimp and scallops, season with Cajun seasoning, smoked paprika, and Old Bay. Sauté 3–4 minutes until shrimp turn pink. Remove from skillet and set aside. - Make the Creamy Sauce:
In the same skillet, melt butter and sauté onions until softened, about 3 minutes. Stir in garlic and crushed red pepper, cooking for 30 seconds. Add diced tomatoes with juice and seafood broth, simmer gently. Pour in heavy cream, stirring constantly for 5 minutes until slightly thickened. Return shrimp and scallops to skillet, stirring gently to coat in the sauce. - Serve & Enjoy:
Spoon grits into bowls. Top with the seafood, sausage, and creamy sauce. Garnish with green onions and an extra sprinkle of Cajun seasoning. Serve hot and enjoy the comforting flavors!
Recipe Details
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Difficulty: Medium
Variations & Substitutions
- Replace scallops with crab or lobster for a luxurious seafood twist.
- Swap chicken broth for vegetable broth to make it lighter.
- Add a splash of white wine to the sauce for depth.
- Increase or decrease Cajun seasoning and crushed red pepper for milder or spicier heat.
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