Shrimp and Jambalaya Grits: Houmas House Estate Specialty

The Houmas House Estate is an antebellum-era estate with a restored manor house and grounds that features an inn, award-winning restaurants, and tours. It is even said to be haunted. Recipe below.

Shrimp and Grits in front of Houmas HousePhoto byElisa Rolle, CC BY-SA 3.0, via Wikimedia Commons / Chef Jeremy Langlois

In 2003, the house and grounds were purchased and restored. The Houmas remained a private residence, but "The Inn at Houmas House" provides accommodations with a collection of cottages. The restaurants are famous for their southern flare during breakfast, lunch, and dinner. The property features the Latil’s Landing Restaurant, The Carriage House Restaurant, and Dixie Café.

Houmas House Plantation and Gardens has been featured in a variety of motion pictures, made-for-television movies, TV series episodes, Soap Opera location shoots, television commercials, and a variety of other projects.

Filming at the Houmas House

• Hush, Hush Sweet Charlotte, 1964
• Longstreet TV Series, 1971-1972
• Moon of the Wolf, 1972
• Mandingo, 1975
• A Closer Walk, 1976
• Big Bob Johnson and His Fantastic Speed Circus, 1978
• A Woman Called Moses, 1979
• All My Children, 1981
• Fletch Lives (Fletch II), 1988
• Snow Wonder (Hallmark Hall of Fame), 2006
• K’ville (Fox TV series, pilot, and first episode), 2007
• Top Chef, 2009
• Revenge of the Bridesmaids, 2010
• Love, Marriage, Wedding, 2010
• Wheel of Fortune, 2011
• Our Brand is Chaos, 2015
• The Bachelor, Season 21, 2017
• The Green Book, 2018

Chef Jeremy Langlois

The Houmas House resident executive chef, Jeremy Langlois is known for his Shrimp and Jambalaya Grits. He describes his recipes as “Nouvelle Louisiane Cuisine.” Which is French for, new cuisine. Nouvelle cuisine is characterized as lighter, more delicate dishes with an increased emphasis on presentation. Below is Chef Langlois's recipe.

Shrimp and Jambalaya Grits

For Shrimp

• 2 dozen 21-25 count shrimp, peeled and deveined
• ½ cup butter
• ¼ cup red bell pepper, finely diced
• ¼ cup green bell pepper, finely diced
• ½ cup red onion, finely diced
• ½ cup celery, finely diced
• 1 tbsp garlic, minced
• ¼ cup flour
• 4 cups shrimp stock
• ½ cup cream
• ¼ cup green onions, sliced
• Salt and pepper to taste

1. In a large sauté pan, heat butter over medium-high heat. Add all vegetables. Sauté 3-5 minutes and stirring occasionally.
2. Add flour and stir until slightly golden, 3-5 minutes. Stir in shrimp stock. Add cream, blend well, and bring to a low boil.
3. Add green onions and shrimp and cook until shrimp curls and turns pink, for 3 -5 minutes.
4. Season to taste with salt and pepper.
5. Serve sauce and shrimp over each portion of jambalaya grits. Recipe below.

For Jambalaya Grits

• 1 tablespoon olive oil
• 1 cup chopped yellow onions
• ½ cup chopped green bell pepper
• ½ cup chopped celery
• ¼ pound Andouille or other smoked sausage cut crosswise into 1/4-inch-thick slices
• 1 tablespoon chopped garlic
• ½ cup chopped tomato
• 6 cups milk
• 2 cups Yellow Grits
• ¼ cup chopped green onions
• ¼ pound sharp cheddar cheese, grated
• Salt and Pepper to taste

1. In a large, heavy pot, heat the olive oil over medium-high heat. Add the onions, bell pepper, and celery. Cook, stirring until the vegetables are soft and lightly golden, about 4 minutes.
2. Add the sausage and continue to cook, stirring occasionally for 2 minutes.
3. Add the garlic and tomato and cook for 2 minutes.
4. Add the milk and bring to a boil. Reduce the heat to medium and stir in the grits. Cook, stirring until grits are tender and creamy, about 15 minutes. Stir in the green onions, then add the cheese and stir until it is completely melted about 30 seconds. Season to taste with salt and pepper.

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Do you have any suggestions for ingredients? How do you make this recipe? Kindly let us know in the comments.

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References

• Houmas House
• Houmas House Tours
• Chef Jeremy Langlois
• Shrimp and Jambalaya Grits
• Wikipedia - Houmas
• Wikipedia – Nouvelle Cuisine