Cajun Shrimp Grits Andouille

This Southern classic brings together creamy stone-ground grits, juicy Cajun shrimp, and smoky Andouille sausage, all with a buttery pan sauce that soaks right in. Every bite is pure comfort and bold flavor—perfect for a festive weekend dinner or a cozy night at home.

I first made this on a trip to New Orleans and have been hooked ever since. Now it is my go-to dish for impressing friends or chasing away chilly weather when I need something extra hearty.

Ingredients

• Stone-ground grits: Choose high-quality grits for a creamy texture and deep corn flavor
• Chicken broth: Use low-sodium for a lighter, balanced seasoning that brings out the natural taste of the grits
• Whole milk: Adds body and richness for velvety results
• Unsalted butter: Enhances flavor without overpowering with salt
• Sharp cheddar cheese: Lends bold cheesy goodness pick a block and shred it yourself for best melt
• Kosher salt: Brings out each ingredient’s flavor use in moderation
• Ground black pepper: Freshly ground offers subtle heat
• Large raw shrimp: Fresh wild-caught shrimp give the best bite and taste
• Andouille sausage: Look for a smoky, fully cooked version for authentic flavor and check labels for gluten if needed
• Cajun seasoning: Pick a blend with paprika cayenne and garlic for spice complexity use more or less to taste
• Olive oil: For sautéing and flavor
• Yellow onion: Use a small sweet onion for a mellow base
• Red bell pepper: Adds color and a hint of sweetness
• Garlic: Freshly minced cloves provide punchy aroma
• Scallions: Brighten the dish and make a pretty garnish
• Flat-leaf parsley: For a fresh herbal note
• Lemon juice: Brightens and balances the richness fresh is best
• Hot sauce: Optional for those who crave extra kick look for a Louisiana style
• Extra scallions and parsley: Optional garnishes for a pop of freshness

Instructions

Prepare the Grits:

In a medium saucepan bring the chicken broth and milk just to a simmer over medium heat. Slow and steady heat avoids scorching and keeps the texture extra creamy and smooth. Whisk in the grits little by little to make sure they incorporate without lumps. Reduce the heat to low then cover and cook for about 20 to 25 minutes. Stir the grits every five minutes scraping the bottom and sides to prevent sticking. You want them thickened and tender with no grittiness left. Once creamy and cooked through stir in the butter and sharp cheddar until fully melted then season to taste with salt and black pepper. Keep covered on very low heat while you prepare the shrimp topping.

Cook the Andouille and Vegetables:

Place a large skillet over medium heat. Add one tablespoon of olive oil and swirl to coat the pan. Sauté the sliced Andouille sausage until browned on each side about three to four minutes for deep smoky flavor. Use tongs to transfer sausage to a plate leaving the drippings behind. In the same skillet add the finely diced onion and diced red bell pepper. Cook while stirring until softened and starting to caramelize about four minutes. Stir in the garlic and let it sizzle for about thirty seconds until fragrant but not browned. This builds a savory flavor base for your pan sauce.

Cook the Shrimp:

Pat your shrimp very dry with paper towels so they sear rather than steam. Toss them with the Cajun seasoning until thoroughly coated. In the same skillet add the remaining tablespoon of olive oil and one tablespoon of butter letting it melt and foam up for richer flavor. Lay the shrimp in a single layer and cook about two minutes on the first side until pink and starting to curl. Flip each one and cook for another minute or two just until fully opaque. Return the browned sausage to the pan. Sprinkle in the sliced scallions chopped parsley and squeeze in fresh lemon juice to brighten up all those savory notes. Toss everything gently to heat through and let the herbs wilt. Remove from the heat immediately to avoid overcooked shrimp.

Assemble:

Ladle a generous scoop of creamy grits into shallow bowls using the back of your spoon to create a little bed for the toppings. Arrange the shrimp Andouille sausage and sautéed vegetables over the top. Pour over any buttery pan sauce from the skillet. Garnish with extra scallions parsley and a dash of hot sauce if you crave more heat.

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I always look forward to tossing in scallions at the end. Their vibrant color and oniony snap make every bowl feel special. One Christmas we added extra parsley and it turned into a festive dinner my family still talks about.

Storage Tips

Store leftovers in an airtight container for up to three days in the fridge. To reheat scoop the grits and toppings into a saucepan and warm slowly over low heat stirring in a splash of milk or chicken broth to loosen everything up. Avoid microwaving shrimp for too long or they may overcook. If making ahead consider prepping the grits and chopping the vegetables earlier then cooking shrimp fresh at mealtime to keep them juicy.

Ingredient Substitutions

If you cannot find Andouille sausage smoked kielbasa or chorizo work in a pinch though flavors will be different. Monterey Jack or Gouda are great options if sharp cheddar is not available adding a new twist to the creamy grits. For dairy free grits coconut milk and plant based cheese let everyone at the table enjoy.

Serving Suggestions

This is a meal in itself but I love serving it with collard greens or a crisp green salad for extra color. It plays well with cornbread muffins or buttered baguette slices to soak up every bit of the sauce. A glass of fruity white wine or local craft beer complements the Cajun flavors beautifully.

Cultural and Historical Context

Shrimp and grits have roots in Lowcountry Southern cuisine where fresh seafood and corn grits were staple foods. Over time Louisiana chefs added Cajun spices and sausage which elevated hearty shrimp and grits into a soulful main dish. It is served everywhere from Sunday brunches to festive Mardi Gras feasts and now it is a comfort food favorite across the South.

Seasonal Adaptations

Swap in sautéed summer tomatoes for the bell pepper when they are at peak ripeness Add sweet corn kernels in late summer for an extra pop of flavor and texture Stir in baby spinach or mustard greens during cooler months for added greens

Success Stories

So many readers have told me their families beg for seconds and even picky eaters dig in. One friend made this for her book club and everyone asked for the recipe. It is now the star attraction at our annual neighborhood block party in the spring.

Freezer Meal Conversion

While shrimp are best enjoyed fresh you can freeze individual portions of cooked grits and sausage mixture for up to one month. Thaw overnight in the fridge and reheat gently on the stovetop. Just prepare the shrimp on the day you plan to serve for best results and texture.

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This comforting Southern meal is perfect for sharing and guaranteed to leave everyone satisfied. Garnish generously for extra color and serve hot for the boldest flavors.

Recipe Questions & Answers

→ How can I make the grits extra creamy?

Add a splash of heavy cream during the last few minutes of cooking and stir until smooth.

→ Can I substitute Andouille sausage?

Smoked sausage works well if Andouille isn't available, keeping the smoky flavor profile.

→ How do I control the spiciness in the dish?

Adjust the amount of Cajun seasoning and garnish with hot sauce based on your spice preference.

→ What wine pairs well with these flavors?

A crisp Sauvignon Blanc or cold lager balances the spice and richness beautifully.

→ What’s the best way to cook shrimp for this dish?

Sauté shrimp quickly in a hot skillet; cook until pink and just opaque for juicy results.

→ Are these ingredients gluten-free?

The dish is naturally gluten-free if you verify that your sausage is free from gluten and additives.