Pappadeaux is celebrating its 30th anniversary this month, and will have daily menu specials today through October 31. Pappadeaux has launched "Celebrate your Pappadeaux" giveaway contest found on where fans can share a photo celebrating Pappadeaux Seafood's birthday throughout the month of October for a chance to win a $150 Pappadeaux gift card. At the end of October, 30 winners will be selected and gift cards will be awarded in November.

GULF SHRIMP & GRITS (serves 4):


1/2 cup White Wine

½ Cup Heavy Cream

2 TBSP Worcestershire Sauce

4 TBSP Creole Spice

1 TSP Rosemary, finely chopped

¼ TSP Thyme, finely chopped

¼ TSP Cracked Black Pepper, fresh To Taste

Salted Butter, sliced ¼ inch thick 2 Sticks

Lemon Juice, fresh ½ TSP

Place the white wine in a small sauce pan and bring to a simmer. Reduce the wine by half and add the heavy cream. Return to a simmer for 2 minutes, add Worcestershire sauce, Creole spice, rosemary, thyme, cracked black pepper, and stir with a whisk. Remove sauce pan from the heat. Add a couple of slices of butter at a time and whisk them slowly into the sauce. Finish with lemon juice.


Unsalted Butter 8 TBSP

Andouille Sausage 8 OZ

Water or Chicken Stock 6 Cups

Heavy Cream 4 Cups

Instant Grits 1-2/3 Cups

Jack Cheese, shredded 1 Cup

Kosher Salt To Taste Cracked Black Pepper, fresh To Taste

Place the butter in a medium size sauce pan over medium high heat. Once the butter is melted and foamy add the andouille sausage and cook 3 minutes, stirring often. Add the water or stock and heavy cream, and bring to a boil. Carefully stir in the grits and return to a simmer. Stir often, making sure to not scorch the grits on the bottom of the pan. Cook for 10 minutes or until tender. Add the Jack cheese and stir to combine evenly. Season to taste with salt and pepper.


Large Shrimp, peeled and deveined 1 LB (approximately 16-20)

Creole Spice To Taste

Extra Virgin Olive Oil As Needed

Parsley, finely chopped As Needed

Lemon, cut into 4 wedges 1 Each

Toss the cleaned and deveined shrimp in olive oil. Season liberally with the Creole spice. Place a non-stick skillet over medium high heat, once hot add shrimp in an even layer to sear the first side. Cook for 2 minutes and flip shrimp over, reduce heat to low, cook additional 1 minute. Remove pan from heat and add the Creole BBQ sauce to the pan.

Place ¼ of the grits on a plate or bowl. Spoon over ¼ of the shrimp and sauce over grits and repeat for the other three plates. Garnish each plate with parsley and a lemon wedge.