Andouille, Bacon & Shrimp Grits with Garlicky Greens

Andouille, Bacon & Shrimp Grits with Garlicky Greens

This Southern-inspired comfort food recipe features our pork Applewood Smoked Bacon and spicy Andouille Sausage in a base of creamy, cheesy grits topped with sautéed shrimp and fresh, garlicky greens! It's a meal in a bowl that will warm your heart and feed your soul.


  1. 5 strips Stemple Creek Ranch Applewood Smoked Bacon (cooked & diced)
  2. 2 Stemple Creek Ranch Andouille Sausages, cooked and sliced.
  3. 18 medium sized raw shrimp (tail on), quick sautéed.
  4. 2 bunches chard, stems removed, steamed and rough chopped
  5. 3 Tablespoons olive oil
  6. 1 Tablespoon minced garlic
  7. fresh lemon juice
For the grits:
  1. 1 1/2 cups instant grits
  2. 3 cups chicken bone broth
  3. 3 cups milk
  4. 2 Tablespoons unsalted butter
  5. 1 cup soft cream cheese with garlic & herbs (like Boursin brand)
  6. salt and pepper to taste


  1. Cook and slice bacon, Andouille sausage and shrimp as directed in the Ingredient section. Set aside.
  2. In a sauté pan, heat 2 Tablespoons olive oil and minced garlic until fragrant. Add streamed chard and toss to coat. Finish with a squeeze of fresh lemon juice. Set aside.
  3. To make the grits, heat milk and broth until just boiling in a large pot.
  4. Reduce heat to low. Stir in instant grits and butter and whisk until incorporated. Stir in garlic & herb cream cheese until melted and creamy.
  5. Stir in chopped bacon, and sliced Andouille.
  6. Spoon grits into large shallow bowls. Top with mounds of garlicky greens and (3) shrimp per serving.
  7. Finish with a sprinkle of sea salt and ground pepper if desired.
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