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Ralph Brennan’s Jazz Kitchen Shrimp and Grits


I had this meal when I was in Anaheim California for a business trip at the Disneyland Hotel. The Jazz Kitchen boasts a festive, “Big Easy”-themed atmosphere and now you bring the taste of New Orleans home with these barbecue sauce, andouille-parmesan grits.

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  • Andouille-Parmesan Grits Ingredients:
  • 6 tablespoons unsalted butter
  • 1/2 medium onion, diced
  • 1/4 pound Andouille sausage, diced
  • 3 cups low-sodium chicken stock
  • 1 cup grits
  • 1 cup heavy cream
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • Coarse salt, to taste
  • Barbeque Shrimp Ingredients:
  • 1 pound medium shrimp (about 30 shrimp), peeled and deveined
  • 1/4 cup shrimp stock (may substitute chicken stock)
  • 1/2 lemon, juiced
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons coarsely ground black pepper
  • 1 teaspoon Creole seasoning
  • 1 teaspoon minced garlic
  • 1 stick (1/4 pound) unsalted butter, cut into 1/2-inch cubes
  • 1 teaspoon chopped fresh parsley, garnish


Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

Grits Preparation:
Combine butter, onion, and Andouille sausage in a large, heavy-bottomed saucepan over medium heat. Sauté until onion is soft and translucent. Add chicken stock and bring to a boil. Whisk in grits and reduce heat to low. Cover and cook, stirring frequently, until thickened, about 10 to 12 minutes. Whisk in cream and cook, uncovered, 3 to 5 minutes more. Remove pan from heat and stir in Parmesan and parsley. Add salt to taste.

Barbeque Shrimp Preparation:
Combine shrimp, stock, lemon juice, Worcestershire, pepper, Creole seasoning, and garlic in a large, deep-sided sauté pan over high heat. Simmer, turning shrimp over, until shrimp are just firm and opaque, about 2 minutes. Reduce the heat to medium and add butter to the pan, swirling butter into sauce. Scoop grits into a shallow serving bowl. Top with shrimp and sauce. Garnish with parsley and serve immediately.

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