Save to Pinterest A Southern classic featuring creamy, cheesy grits topped with spicy Cajun shrimp and smoky Andouille sausage, finished with a buttery pan sauce.
This dish has become a favorite at family dinners, blending bold spices with comforting textures that everyone enjoys.
Ingredients
- For the Grits: 1 cup stone-ground grits, 4 cups low-sodium chicken broth (or water), 1 cup whole milk, 2 tbsp unsalted butter, 1 cup shredded sharp cheddar cheese, ½ tsp kosher salt, ¼ tsp ground black pepper
- For the Shrimp & Andouille: 1 lb large raw shrimp peeled and deveined, 8 oz Andouille sausage sliced into ¼-inch rounds, 2 tbsp Cajun seasoning, 2 tbsp olive oil, 1 tbsp unsalted butter, 1 small yellow onion finely diced, 1 red bell pepper diced, 2 cloves garlic minced, ¼ cup scallions sliced (plus more for garnish), ¼ cup flat-leaf parsley chopped, Juice of ½ lemon
- Optional Garnishes: Hot sauce, Additional sliced scallions, Fresh parsley
Instructions
- Prepare the Grits:
- In a medium saucepan bring chicken broth and milk to a simmer over medium heat Slowly whisk in the grits to prevent clumping Reduce heat to low cover and cook for 20 25 minutes stirring occasionally until creamy and tender Stir in butter cheddar cheese salt and pepper Keep warm
- Cook the Andouille & Vegetables:
- In a large skillet over medium heat add 1 tbsp olive oil Sauté Andouille sausage until browned about 3 4 minutes Remove sausage and set aside In the same skillet add onion and bell pepper Cook until softened about 4 minutes Add garlic and sauté for 30 seconds
- Cook the Shrimp:
- Pat shrimp dry and toss with Cajun seasoning Add remaining 1 tbsp olive oil and 1 tbsp butter to the skillet Add shrimp and cook until pink and just opaque about 2 minutes per side Return sausage to the skillet Stir in scallions parsley and lemon juice Cook 1 minute more Remove from heat
- Assemble:
- Spoon grits into shallow bowls Top with shrimp Andouille and vegetables Drizzle pan sauce over the top Garnish with extra scallions parsley and hot sauce if desired
Save to Pinterest This recipe always brings the family together, evoking warm memories of Southern hospitality and hearty meals enjoyed around the table.
Notes
For extra creaminess add a splash of heavy cream to the grits Substitute smoked sausage if Andouille is unavailable Adjust Cajun seasoning for desired spice level Pair with a crisp Sauvignon Blanc or a cold lager
Required Tools
Medium saucepan Large skillet Whisk Cutting board and knife Measuring cups and spoons
Allergen Information
Contains dairy (cheese butter milk) and shellfish (shrimp) Some Andouille sausages may contain gluten check packaging Always verify ingredient labels if you have allergies
Save to Pinterest This dish perfectly balances spicy and creamy elements creating a comforting yet exciting meal every time.
Common Recipe Questions
- → What type of grits works best?
Stone-ground grits provide a creamy texture and nutty flavor that complement the dish well.
- → Can Andouille sausage be substituted?
Smoked sausage is a good alternative if Andouille is unavailable, offering a similar smoky profile.
- → How spicy is the Cajun seasoning here?
The blend provides a moderate heat level but can be adjusted to taste by varying the amount used.
- → What is the best way to cook the shrimp?
Season shrimp with Cajun spices and sauté quickly in butter and oil until just opaque, about 2 minutes per side.
- → How do you achieve creamy grits?
Cook grits slowly with broth and milk while stirring, then finish with butter and sharp cheddar cheese for richness.