A true Southern comfort dish. Tender shrimp and perfectly sautéed sausage are simmered in a rich, homemade gravy, then generously ladled over creamy, buttery Southern grits. It's hearty, flavorful, and guaranteed to leave everyone asking for seconds. Trust me—you won't be disappointed.

Ingredients

Cajun Shrimp & Sausage Gravy

• 1 package Roger Wood sausage, not beef, sliced
• 2 lbs raw shrimp, peeled, deveined, cleaned, and patted dry
• 1 (8-ounce) package fresh sliced mushrooms
• 1 large yellow onion, diced
• 1 whole garlic bulb, cloves peeled and minced
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 1 quart heavy cream
• CRAVE Cajun Seasoning or your favorite Cajun seasoning, to taste
• A few shakes of hot sauce

For this recipe: Skip the nonstick skillet. A cast-iron or stainless-steel skillet works best because you want those flavorful browned bits to develop on the bottom of the pan.

Build the Flavor

1. Heat a large cast-iron or stainless-steel skillet over medium heat.
2. Add the sliced sausage and cook for about 4 minutes per side, or until browned and cooked through.
3. Remove the sausage and place it on a paper towel-lined plate.
4. Add the mushrooms to the same skillet. Let them cook undisturbed for 4–5 minutes so they develop some color.
5. Flip the mushrooms and cook the other side. Remove from the skillet and set aside.
6. Add the diced onion to the same skillet and cook for about 2–3 minutes. Remove and set aside.
7. Add the shrimp to the skillet and cook for about 3 minutes per side, being careful not to overcook them.
8. Remove the shrimp from the skillet and set aside.

Make the Cajun Gravy

9. Remove the skillet from the heat and allow it to cool down some.
10. Return the skillet to the stove over medium-low heat.
11. Melt the butter, then add the flour.
12. Whisk continuously and cook the butter and flour together for about 3 minutes.
13. Slowly add the heavy cream while whisking.
14. Add the minced garlic, about 6 shakes of hot sauce, and 4 tablespoons CRAVE Cajun Seasoning.
15. Continue cooking and whisking. As the gravy begins to gently boil and thicken, use your whisk to loosen all those browned bits from the bottom of the skillet.
16. Return the sausage, mushrooms, and onions to the gravy.
17. Cover and simmer for about 20 minutes, stirring occasionally.
18. Add the cooked shrimp back to the gravy and simmer just until the shrimp are heated through, about 2–3 minutes.
19. Taste and adjust the Cajun seasoning and hot sauce as needed.
20. Serve generously over the Creamy Garlic Grits. (recipe below)

Lake Vibes Tip: Those browned bits stuck to the bottom of the skillet are exactly what you want! As long as they're browned and not burned, that's flavor. When you make the gravy, scrape and whisk all that goodness right into the sauce. ❤️

Creamy Garlic Grits

Ingredients

• 1 quart heavy cream
• 1 quart chicken broth
• 32 ounces water
• 1 stick butter
• 2 teaspoons fresh minced garlic
• 3 cups grits
• Salt and black pepper, to taste

Instructions

1. Add the heavy cream, chicken broth, water, butter, and minced garlic to a large pot.
2. Bring to a boil.
3. Reduce the heat to a simmer and slowly whisk in the grits.
4. Continue whisking for about 5 minutes to prevent lumps and keep the grits from sticking to the bottom of the pot.
5. Cook over low heat for about 30–40 minutes, stirring occasionally, until the grits are tender and creamy.
6. Season with salt and black pepper to taste.
7. If the grits become thicker than you like, add a little additional water, broth, or cream until they reach your desired consistency.
8. Spoon the creamy garlic grits into bowls and top with the Cajun shrimp and sausage gravy.

Say Your Grace and Enjoy! ❤️🍤