Cajun Shrimp Grits Andouille (Printable version)

Spicy shrimp, smoky sausage, creamy cheesy grits, and buttery pan sauce create bold Southern flavors.

# What you need:

→ Grits

01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth or water
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup shredded sharp cheddar cheese
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon ground black pepper

→ Shrimp and Andouille

08 - 1 pound large raw shrimp, peeled and deveined
09 - 8 ounces Andouille sausage, sliced into 1/4-inch rounds
10 - 2 tablespoons Cajun seasoning
11 - 2 tablespoons olive oil
12 - 1 tablespoon unsalted butter
13 - 1 small yellow onion, finely diced
14 - 1 red bell pepper, diced
15 - 2 cloves garlic, minced
16 - 1/4 cup scallions, sliced
17 - 1/4 cup flat-leaf parsley, chopped
18 - Juice of 1/2 lemon

→ Optional Garnishes

19 - Hot sauce
20 - Additional sliced scallions
21 - Fresh parsley

# How To:

01 - In a medium saucepan, bring chicken broth and milk to a simmer over medium heat. Whisk in the grits gradually to prevent clumping. Reduce heat to low, cover, and cook for 20 to 25 minutes, stirring occasionally, until creamy and tender. Stir in butter, cheddar cheese, salt, and pepper. Keep warm.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté Andouille sausage until browned, about 3 to 4 minutes. Remove sausage and set aside. In the same skillet, add onion and bell pepper and cook until softened, about 4 minutes. Add garlic and sauté for 30 seconds.
03 - Pat shrimp dry and toss with Cajun seasoning. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add shrimp and cook until pink and just opaque, about 2 minutes per side. Return sausage to the skillet and stir in sliced scallions, chopped parsley, and lemon juice. Cook for 1 minute and remove from heat.
04 - Spoon grits into shallow bowls. Top with shrimp, Andouille and vegetables. Drizzle pan sauce over the top, and garnish with extra sliced scallions, chopped parsley, and hot sauce if desired.

# Expert Advice:

01 -
  • Uses everyday pantry ingredients and fresh seafood
  • Creamy, cheesy grits offer the perfect base for savory toppings
  • Cooks in under an hour and feels restaurant worthy
  • Layers of heat from Cajun seasoning balanced by rich cheese and fresh herbs
02 -
  • This recipe is naturally gluten free with the right sausage
  • Shrimp provide lean protein while grits offer satisfying creaminess
  • Make ahead friendly and reheats beautifully
03 -
  • Always use stone-ground grits for creamy results and authentic corn flavor
  • Do not rush cooking the grits: a slow simmer yields a pillowy texture every time
  • For the biggest flavor boost toast your Cajun seasoning briefly in the skillet before adding shrimp
  • Pat your shrimp very dry to help them sear for better texture
  • A generous squeeze of lemon and fresh herbs at the end lifts all the other flavors and keeps the dish vibrant

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