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Savory Cajun Shrimp and Grits with Andouille Sausage

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A flavor-packed, comforting Southern dish featuring smoky Andouille sausage, spicy Cajun shrimp, and creamy, buttery grits. Perfect for a quick weeknight dinner or entertaining guests.

Ingredients

Scale
  • 1 cup stone-ground grits
  • 4 cups water or low-sodium chicken broth
  • 2 tablespoons unsalted butter, softened
  • 1 cup sharp cheddar cheese, shredded
  • Salt and freshly ground black pepper, to taste
  • 1 pound large shrimp, peeled and deveined
  • 8 ounces Andouille sausage, sliced into 1/4-inch rounds
  • 2 tablespoons olive oil or butter
  • 1 small onion, finely chopped
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional)
  • Juice of half a lemon
  • Chopped fresh parsley or green onions, for garnish

Instructions

  1. Toast the grits in a medium saucepan over medium heat for 2-3 minutes, stirring frequently until nutty aroma develops.
  2. Slowly whisk in 4 cups of water or chicken broth. Bring to a gentle boil, then reduce heat to low and simmer, stirring often, until thick and creamy, about 20-25 minutes. Add salt to taste.
  3. Stir in softened butter and shredded cheddar cheese. Adjust seasoning with salt and pepper. Cover and keep warm.
  4. In a small bowl, mix smoked paprika, Cajun seasoning, dried thyme, and cayenne pepper to make the Cajun seasoning blend.
  5. Heat 1 tablespoon olive oil or butter in a large skillet over medium-high heat. Add Andouille sausage slices and cook until browned and crispy, about 5-7 minutes. Remove and set aside.
  6. In the same skillet, add remaining olive oil or butter. Sauté chopped onion and diced green bell pepper until softened and translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  7. Sprinkle shrimp with Cajun seasoning blend. Add shrimp to skillet and cook 2-3 minutes per side until pink and cooked through. Avoid overcooking.
  8. Return browned sausage to skillet. Squeeze lemon juice over shrimp and sausage mixture and toss gently to combine.
  9. Serve shrimp and sausage mixture over a bed of cheesy grits. Garnish with chopped parsley or green onions.

Notes

Toast the grits dry before cooking to add a nutty depth. Stir grits often to prevent lumps and sticking. Avoid overcooking shrimp to keep them tender. Use cast iron skillet for best sear on sausage. Adjust cayenne pepper to control spice level. Leftovers store well up to 2 days; reheat gently.

Nutrition

Keywords: shrimp and grits, Cajun shrimp, Andouille sausage, Southern recipe, comfort food, spicy shrimp, creamy grits

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