Creole Sauce with Shrimp and Grits

30 min
Prep Time
1 hr 30 min

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1 #10 can (106 oz) Red Gold Pasta Sauce
Vegetable Oil as needed for sautéing
2/3 cup Creole Ground Seasoning low/reduced sodium
3 cups Red Bell peppers, small dice
3 cups Green Bell peppers, small dice
3 cups Celery, small dice
4 1/2 cups Yellow Onion, small dice
Kosher Salt and Black Pepper to taste
Chopped Parsley to garnish
6 lbs. Shrimp, large, raw, peeled and deveined
1 cup Green Onions, sliced
12 oz Butter
6 cups Grits
18 oz Corn Kernels
16 oz Cheese, Cheddar shredded
1 1/2 gallons Water or Stock


Creole Sauce

  • In a medium sauce pan set to medium-high heat, add vegetable oil and ground creole seasoning; Cook until fragrant while stirring periodically.
  • Add the onion and celery to the sauté pan; Season with salt an pepper.
  • While stirring periodically, sauté the onions for 4 minutes or until onions are translucent.
  • Add the red and green bell peppers and sauté for an additional 4 minutes.
  • Add Red Gold Pasta Sauce and bring the mixture to a boil while stirring periodically.
  • Once at a boil, reduce the heat to a simmer and allow to simmer for 4 minutes before serving.
Sauce Yield: 5 Quarts
Portion: 4 Fl. Oz. (40 servings)

Shrimp and Grits

  • Add 6 cups grits to 1 1/2 gallons heavily salted chicken stock or water and bring to a boil. Reduce to low and simmer for 30 minutes. Stir occasionally so as not to stick. Remove from heat and add the cheese. Stir to mix thoroughly and cover. Set aside.
  • Heat a large skillet over medium-high heat. Add butter and cook until butter melts. Sprinkle remaining Creole Seasoning on shrimp. Add shrimp to pan and cook, without stirring, 1 minute. Add green onions and Corn Kernels, cook, stirring occasionally, 3 minutes.
  • Add Red Gold Creole Sauce, stir and heat for 1-2 minutes. Spoon shrimp mixture over creamed corn, cheese grits. Sprinkle with parsley and serve.