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Flavorful Cajun Shrimp and Grits with Andouille Sausage

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A quick and easy Southern dish combining smoky andouille sausage, spicy Cajun shrimp, and creamy, cheesy stone-ground grits for a comforting and flavorful meal.

Ingredients

Scale
  • 1 cup stone-ground grits
  • 4 cups water or low-sodium chicken broth
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon salt, or to taste
  • 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 vegetable oil
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1/2 cup diced tomatoes (optional)
  • 2 green onions, sliced thin (for garnish)
  • Fresh parsley, chopped (for garnish)
  • Juice of half a lemon

Instructions

  1. In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Slowly whisk in 1 cup of stone-ground grits to avoid clumps. Reduce heat to low and simmer gently, stirring frequently, for about 20-25 minutes until thick and creamy. Add a splash of water or broth if grits seem too thick.
  2. Remove from heat and stir in 2 tablespoons softened butter, 1 cup shredded sharp cheddar cheese, salt, and pepper to taste. Cover and keep warm.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced andouille sausage and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pan.
  4. In the same skillet, add another tablespoon of oil if needed. Add finely chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
  5. Toss shrimp with Cajun seasoning and smoked paprika. Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Avoid overcooking.
  6. If using diced tomatoes, stir them in and cook for 2 minutes to warm through. Return andouille sausage to the skillet, mix gently, and squeeze lemon juice over everything.
  7. Spoon creamy grits into bowls, top with shrimp and sausage mixture. Garnish with sliced green onions and fresh parsley. Serve immediately.

Notes

Keep stirring the grits often to prevent lumps and sticking. Drain some sausage fat before adding shrimp to avoid greasiness but keep a little for flavor. Use stone-ground grits for best texture. Adjust Cajun seasoning to taste. Leftovers keep well refrigerated for up to 2 days; reheat gently with added liquid.

Nutrition

Keywords: Cajun shrimp and grits, andouille sausage, Southern recipe, spicy shrimp, creamy grits, easy dinner, comfort food

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