This page is a work in progress to develop a copy cat recipe of the great dish at Prejeans in Layfayette LA we enjoyed when meeting Kelley and Rocky for P & O’s Christmas 2024 visit.

12/28/2024 – We met the Hughes at Prejean’s in Layfayette LA to pickup P&O. Had lunch and I had their blackended shrimp on “dirty grits” as part of a shrimp combo platter. Later I found there were no online recipes. After asking ChatGPT for Prejean’s Dirty Grits recipe, the response/recipe was created by ChatGPT but inspired by Prejeans–so it said. I asked how it compared with Paul Prudhomme’s style, I got the second response/recipe on this page. The recipe immediately below this paragraph is the response directly to Prejeans plus our addition related to mushrooms in the dirty grits.

1/4/2025 – Met Kelley and Rocky at Prejeans to drop off P&O and again ate. Kelley ordered the full blackened shrimp and dirty grits entree. She agreed with Mary the grits are ‘dirty” with mushrooms. Hence, the additions to that effect in the recipes below.

Prejean’s Description in on-line menus:

• Blackened medium gulf shrimp immersed in our
  • tasso & mushroom cream sauce
  • with blistered cherry tomatoes,
  • over our signature dirty grits.
• Blackened Gulf Shrimp
  • Tasso mushroom Cream
  • Cherry tomatoes
  • Green Onions
  • Dirty Grits
  • Served with Green Beans

---

Source – OpenAI. (2024). ChatGPT [Large language model]. https://chatgpt.com

Prejean’s Restaurant in Lafayette, Louisiana, is renowned for its Cajun cuisine, including their signature Shrimp and Grits dish. This entrée features blackened Gulf shrimp immersed in a tasso and mushroom cream sauce, served over their distinctive dirty grits, and garnished with blistered cherry tomatoes.

While the exact recipe is proprietary, you can create a similar dish at home by combining elements from traditional Southern cooking. Here’s a recipe inspired by Prejean’s offering:

Ingredients:

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil

For the Tasso and Mushroom Cream Sauce:

• 1 cup tasso ham or smoked ham, diced
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 tbsp unsalted butter
• Salt and pepper, to taste

For the Dirty Grits:

• 1 cup stone-ground grits
• 4 cups chicken broth
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 cup sharp cheddar cheese, grated (optional)
• 1/2 lb ground sausage (or andouille sausage, finely chopped)
• 1 cup mushrooms, chopped, as we tasted mushrooms in the grits at Prejeans on 1/4/2025.
• 1/2 small onion, finely diced
• 1/2 green bell pepper, finely diced
• 1 stalk celery, finely diced
• 2 cloves garlic, minced
• Salt and pepper, to taste

For the Garnish:

• 1 cup cherry tomatoes, blistered in a hot skillet
• Fresh parsley, chopped

Instructions:

1. Prepare the Dirty Grits:
   • In a saucepan, bring the chicken broth to a boil. [As we do for grits for breakfasts, add 2 tsps. of our Creole Seasoning to the water as it heats].
   • Gradually whisk in the grits, reduce heat to low, and cover. Stir occasionally.
   • In a separate skillet, cook the sausage over medium heat until browned.
   • Add onion, bell pepper, celery, and garlic to the sausage; sauté until softened. Include the chopped mushrooms.
   • Stir the sausage and vegetable mixture into the grits.
   • Cook the grits for about 20-25 minutes until creamy. Stir in heavy cream, butter, and cheese (if using). Season with salt and pepper to taste.
2. Prepare the Tasso and Mushroom Cream Sauce:
   • In a skillet over medium heat, melt the butter.
   • Add the diced tasso ham and sauté for 2-3 minutes.
   • Add the onions and cook until translucent.
   • Add the mushrooms and garlic; sauté until mushrooms are tender. Prepare
   • Pour in the chicken broth and bring to a simmer.
   • Stir in the heavy cream and let the sauce simmer until it thickens slightly. Season with salt and pepper to taste.
3. Prepare the Shrimp:
   • Toss the shrimp with Cajun seasoning.
   • In a skillet over medium-high heat, heat the olive oil.
   • Add the shrimp and cook for 2-3 minutes per side until opaque and cooked through.
4. Blister the Cherry Tomatoes:
   • In a hot skillet, add the cherry tomatoes and cook until skins are blistered, shaking the pan occasionally.
5. Assemble the Dish:
   • Spoon the dirty grits onto plates.
   • Top with the tasso and mushroom cream sauce.
   • Place the blackened shrimp on top.
   • Garnish with blistered cherry tomatoes and chopped parsley.

---

---

Response on 12/29/2024 before asking for a recipe related to Prejeans.

3rd Response – After reviewing Chef Paul Prudhomme’s recipes, particularly his renowned Dirty Rice Magic Seasoning Blends, I [Chat] can confirm that the Dirty Grits recipe I provided [below] aligns with his culinary style. Both dishes incorporate a flavorful blend of meats, vegetables, and spices to achieve a rich, hearty taste. While Chef Prudhomme’s original recipes focus on rice, adapting these techniques to grits offers a delightful variation that stays true to the essence of Cajun cuisine.

Dirty grits are a delicious twist on traditional grits, inspired by the flavors of “dirty rice.” Here’s a recipe that incorporates bold, savory ingredients for a hearty dish. Servings: 4

---

Ingredients:

• 1 cup stone-ground grits
• 4 cups chicken broth (or water)
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 cup sharp cheddar cheese, grated (optional)
• 1 tbsp olive oil
• 1/2 lb ground sausage (or andouille sausage, finely chopped)
• [We tasted mushrooms in the grits at Prejeans]
• 1/2 medium onion, finely diced
• 1/2 green bell pepper, finely diced
• 1 stalk celery, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp dried thyme
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 2 green onions, chopped (for garnish)
• Fresh parsley, chopped (optional garnish)

---

Instructions:

Step 1: Cook the Grits

1. In a medium saucepan, bring the chicken broth to a boil.
2. Gradually whisk in the grits, reduce the heat to low, and cover. Stir occasionally to prevent sticking.
3. Cook for about 20-25 minutes or until creamy.
4. Stir in the heavy cream, butter, and cheese (if using). Cover and keep warm. See Step 2.3 below.

---

Step 2: Prepare the Dirty Mix

1. In a large skillet, heat the olive oil over medium heat.
2. Add the ground sausage and cook until browned and crumbly. Remove with a slotted spoon and set aside, leaving the drippings in the skillet.
3. [As we tasted mushrooms in the Dirty Grits at Prejeans on 1/4/2025, now could be a good time to saute them in the drippings before adding to the grits with the heavy cream, butter, and cheese.]
4. Add the onion, bell pepper, and celery to the skillet. Sauté until softened, about 5 minutes.
5. Stir in garlic, smoked paprika, cayenne pepper, thyme, salt, and black pepper. Cook for another minute to toast the spices.
6. Return the sausage to the skillet, stirring to combine.

---

Step 3: Combine and Serve

1. Fold the dirty mix into the grits, stirring gently to incorporate.
2. Serve warm, garnished with green onions and parsley if desired.

---

Optional Additions:

• Shrimp: Sauté shrimp separately with Cajun seasoning and layer on top of the dirty grits for a surf-and-turf twist.
• Eggs: Add a poached or fried egg on top for a breakfast version.