Irresistible 5-Star Fish and Grits With Creamy Cajun Sauce

Few dishes embody Southern coastal comfort quite like Fish and Grits. This elevated version of a Southern staple features seared red snapper, plump Cajun shrimp, buttery grits, and a rich, spiced Cajun cream sauce that ties it all together. Bold, soulful, and luxuriously satisfying, it’s the kind of meal that feels like a celebration on every plate.

Whether you’re exploring traditional Louisiana recipes, diving into seafood dish recipes, or looking to impress dinner guests with Creole flair, this is the recipe you need. It’s packed with flavor, yet easy enough to prepare in under an hour. The combination of creamy grits, perfectly cooked seafood, and a robust Cajun cream delivers a restaurant-quality experience right in your kitchen.

Looking for more regional favorites? Try our shrimp and grits variation with cheddar bay biscuits, or add our summer vegetable stew for a fresh veggie side dish that complements this hearty seafood plate.

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Why You’ll Love This Cajun-Style Fish and Grits Recipe

This dish combines everything there is to love about Creole recipes: heat, depth, texture, and contrast. The creamy grits are a comforting base, balancing the crisp edges of pan-seared fish and the boldness of shrimp sautéed in Cajun seasoning. The real game-changer is the Cajun cream sauce—thick, rich, and deeply flavorful thanks to garlic, paprika, and a splash of cream.

Whether you’re familiar with shrimp and grits or trying your hand at it for the first time, the addition of red snapper takes this dish to another level. And although it feels fancy, it’s surprisingly easy to make, requiring simple techniques and pantry-friendly ingredients.

This meal is ideal for casual family dinners, date nights, or even brunch when served with breakfast oatmeal cupcakes.

Ingredients for Red Snapper, Shrimp, Grits, and Cajun Cream Sauce

This Southern favorite is made from four components: fish, shrimp, grits, and sauce.

For the Seafood

• 2 red snapper fillets (skin-on, about 6 oz each)
• ½ lb shrimp, peeled and deveined
• 1 tsp Cajun seasoning
• Salt and pepper, to taste
• 1 tbsp olive oil

For the Grits

• 1 cup stone-ground grits
• 4 cups chicken broth (or water)
• 1 cup shredded sharp cheddar cheese
• 2 tbsp unsalted butter
• Salt, to taste

For the Cajun Cream Sauce

• 1 tbsp butter
• 2 cloves garlic, minced
• 1 tsp Cajun seasoning
• 1 cup heavy cream
• ¼ cup grated Parmesan cheese
• 1 tsp lemon juice

Optional Garnishes

• Chopped parsley
• Lemon wedges
• Extra Cajun seasoning for dusting

This recipe yields 2 large portions or 4 smaller servings.

Step-by-Step Instructions to Make Fish and Grits

1. Cook the Grits

In a saucepan, bring the broth to a boil. Stir in grits, reduce heat to low, and cover. Simmer for 20–25 minutes, stirring occasionally. Once thick, add butter, cheddar, and salt. Stir until creamy and smooth.

2. Prepare the Cajun Cream Sauce

In a skillet, melt butter over medium heat. Add garlic and cook for 30 seconds. Stir in Cajun seasoning, then pour in the cream. Bring to a simmer, reduce heat, and cook until thickened, about 5–7 minutes. Add Parmesan and lemon juice, then remove from heat.

3. Sauté the Shrimp

Season shrimp with Cajun seasoning, salt, and pepper. In a skillet over medium-high heat, cook shrimp in olive oil for 2–3 minutes per side until opaque and slightly golden. Remove and set aside.

4. Sear the Red Snapper

Pat the snapper fillets dry. Season with salt and pepper. In the same skillet, add a splash of oil if needed and place fillets skin-side down. Cook 3–4 minutes until the skin is crisp. Flip and cook another 2–3 minutes until the fish flakes easily.

5. Assemble and Serve

Spoon a generous portion of grits onto a plate. Top with snapper, a few shrimp, and a drizzle of Cajun cream sauce. Garnish with parsley and serve with lemon wedges.

Essential Kitchen Tools for This Louisiana Classic

To ensure a smooth cooking process, have these items ready:

• Medium saucepan (for grits)
• Cast iron or non-stick skillet
• Whisk (for sauce)
• Fish spatula
• Measuring cups and spoons
• Knife and cutting board
• Tongs or slotted spoon

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Pro Tips for the Best Cajun Cream and Grits

• Use stone-ground grits for the best texture and flavor. Instant grits will work in a pinch but lack depth.
• Season in layers: Add Cajun spice to both the shrimp and the sauce for consistency and flavor balance.
• Don’t overcook the shrimp—they should be just opaque and slightly firm.
• Let the fish rest for 1–2 minutes after searing so juices redistribute and flavor intensifies.
• Finish the sauce with lemon to brighten up the cream and balance the heat.

Want to explore more bold comfort food? Try our meatloaf with Doritos or creamy chicken Alfredo monkey bread as hearty companions.

Common Mistakes to Avoid When Making Fish and Grits

• Skipping the broth in grits—water alone can make them bland. Broth adds richness.
• Crowding the skillet can steam the shrimp instead of searing. Cook in batches if needed.
• Using low-fat cream might cause the sauce to break. Stick with heavy cream for stability.
• Neglecting to dry the fish skin will prevent it from getting crispy when seared.

Serving Ideas and Southern Presentation Tips

Presentation is key with this visually stunning dish. Serve in shallow bowls or wide plates, layering the creamy grits as a base. Place snapper on top, followed by shrimp, then drizzle with sauce. Finish with parsley or a sprinkle of smoked paprika for color.

Pair it with pineapple muffins or a light chickpea salad for a balanced Southern spread.

How to Store and Reheat Leftovers

Leftovers can be stored in airtight containers for up to 3 days. Keep grits and seafood separate when possible to preserve texture.

To reheat:

• Grits: Add a splash of broth or milk and warm in a saucepan over low heat. Stir often.
• Seafood: Reheat shrimp and snapper gently in a skillet over medium heat to avoid drying out.
• Sauce: Warm in a small saucepan, stirring in a bit of cream if it thickens too much.

Avoid microwaving fish and shrimp, as it can make them rubbery.

Delicious Variations: Creole Twists and Red Snapper Swaps

Love to experiment? Here are some exciting variations:

• Blackened Redfish: Swap red snapper for blackened redfish or catfish for a smokier flavor.
• Creamy Tomato Cajun Sauce: Add a tablespoon of tomato paste to the sauce for extra richness.
• Andouille Sausage Add-On: Slice and sauté sausage with shrimp for extra protein.
• Cajun Veggie Grits: Stir sautéed bell peppers and onions into the grits.
• Breakfast Grits Bowl: Top leftovers with a poached egg for a hearty seafood breakfast idea.

If you’re curious about other regional recipes, don’t miss our creamy crab and corn chowder or seafood bisque options.

Pairing Suggestions for This Cajun Seafood Dish

Balance this bold entrée with fresh or mildly sweet sides:

• Roasted okra or green beans with garlic
• Cornbread or hush puppies
• Herbed rice or collard greens
• Crisp garden salad with Creole dressing
• Fruit punch or cucumber-lemon water

For dessert, follow with pineapple crunch or coconut pineapple bites.

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FAQs: Shrimp and Grits, Cajun Cream, and Southern Seafood Tips

Can I use another type of fish?
Yes! Try tilapia, cod, or catfish. Just adjust the cooking time based on thickness.

What’s the best grits to use?
Stone-ground grits offer the best texture, but quick grits work for faster prep.

Is Cajun cream sauce spicy?
It has a mild to moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make this dairy-free?
Use plant-based butter and cream alternatives, but note the sauce may not be as rich.

Is this recipe gluten-free?
Yes, as long as your Cajun seasoning and broth are certified gluten-free.

Conclusion & Call to Action

This soul-satisfying Fish and Grits recipe brings together bold Cajun flavors, creamy textures, and Southern tradition in every bite. With flaky red snapper, juicy shrimp, rich grits, and indulgent Cajun cream sauce, it’s a dish that’s sure to impress whether served for brunch, dinner, or a special occasion.

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