Cajun Shrimp Grits Andouille

This soul-warming Cajun Shrimp and Grits comes together with creamy cheddar-studded grits piled high with seared Cajun shrimp and smoky Andouille sausage. The buttery pan sauce mingles with the grits for that irresistible finishing touch.

The first time I made this was one chilly Sunday after a trip to New Orleans. The family devoured it and begged for seconds. Now it is our top request whenever there is a celebration or some comfort is needed.

Ingredients

• Stone-ground grits: Look for coarse, traditional style for the best texture and flavor
• Low-sodium chicken broth: Gives richness while letting you control the salt level
• Whole milk: Makes the grits creamy and indulgent
• Unsalted butter: Adds silky smoothness to both grits and sauce
• Sharp cheddar cheese: Grants real cheesy depth: buy block cheese and shred for best melt
• Kosher salt and black pepper: These balance and enhance the flavors
• Large raw shrimp: Fresh or frozen both work: check for sustainable sourcing
• Andouille sausage: Seek out authentic Cajun style for the smoke and spice
• Cajun seasoning: Pick a blend with paprika and garlic for deeper flavor
• Olive oil: Makes searing and sautéing easy, and adds silkiness
• Yellow onion, red bell pepper, garlic: Build layers of savory sweetness and aromatic heat
• Scallions and parsley: Freshness and color give the final lift: use flat-leaf parsley
• Lemon: Brightens the buttery sauce and wakes up all the flavors
• Hot sauce, scallions, parsley: Optional for serving: pick your favorite Louisiana-style hot sauce

Instructions

Prepare the Grits:

In a medium saucepan combine chicken broth and milk then set on medium heat. Bring it right up to a simmer, not full boil, so the grits cook gently. While whisking slowly sprinkle in the grits to avoid clumps. Turn heat to low and cover the pan letting grits cook, checking and stirring every few minutes for 20 to 25 minutes so nothing sticks. Watch for the grits to look thick and smooth. When tender stir in butter, shredded cheddar, salt, and pepper until the cheese melts and the mixture is glossy. Set aside and keep warm.

Cook the Andouille and Vegetables:

In a large skillet set over medium heat add a spoonful of olive oil and lay out the andouille in a single layer. Let it sizzle and brown for 3 to 4 minutes to release the smoky oils. Remove sausage pieces with a slotted spoon and keep nearby. Add diced onion and bell pepper to the same pan letting them soften for about 4 minutes and pick up the drippings. Add minced garlic and stir for 30 seconds just until fragrant.

Cook the Shrimp:

Pat shrimp dry with paper towels so it will brown not steam. In a bowl toss with Cajun seasoning so every piece is coated. Add another splash of olive oil and butter to the skillet then slide in the shrimp. Let it cook undisturbed for 2 minutes then flip for another minute or two until just opaque. Return browned sausage to the pan along with fresh scallions, chopped parsley, and a squeeze of lemon juice. Toss for a minute to warm through and build the sauce. Remove from heat.

Assemble:

Spoon hot cheddar grits into shallow bowls smoothing the top. Spoon sausage, shrimp, and sautéed vegetables all over the grits. Pour the buttery pan drippings around the edges for richness. Add extra sliced scallions, parsley, and hot sauce for color and zing.

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Sharp cheddar is my game changer ingredient here. The extra bite brings out the best in every spoonful. My kids claim the cheesy grits are the ultimate comfort food. Sometimes we tell stories at the table about that first bite in New Orleans while scraping our bowls clean.

Storage Tips

Refrigerate leftovers in airtight containers for up to three days. Grits thicken overnight so just stir in a spoonful of chicken broth or milk as you reheat gently. You can freeze individual portions. Thaw in the fridge overnight and warm with a splash of liquid for best texture.

Ingredient Substitutions

No Andouille sausage at your market Try good smoked sausage or even chorizo for a different twist. For nondairy needs swap in plant butter and your favorite unsweetened plant milk. Vegans can use grilled mushrooms in place of shrimp and sausage plus nutritional yeast for the cheesy hit.

Serving Suggestions

A bright green salad with peppery arugula pairs perfectly on the side. Serve with crusty corn bread or hush puppies for a true Southern meal. For brunch offer fried eggs on top and extra hot sauce. Try with icy sweet tea or a crisp lager.

Cultural Notes

Shrimp and grits started as a Lowcountry breakfast for fishermen but Cajun flavors and andouille sausage make this dish a Louisiana icon. It is a great centerpiece for Mardi Gras or any celebration where people crave rich flavor and southern comfort.

Seasonal Adaptations

Use seasonal bell peppers for color and local greens or fresh corn if you find it in summer. Sausage and shrimp can be swapped for chicken or even roasted veggies in the fall. Heavy cream in the grits gives more decadence on cold winter days.

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This recipe turns every family gathering into a party. Reheat gently with a splash of liquid for the creamiest grits and most tender shrimp.

Common Recipe Questions

→ How can I make grits extra creamy?

Add a splash of heavy cream and stir in more butter and cheese for richer texture.

→ Can I substitute Andouille sausage?

Yes, use smoked sausage or kielbasa if Andouille is unavailable for a similar flavor.

→ What type of shrimp works best?

Large, raw shrimp that are peeled and deveined cook quickly and hold Cajun seasoning well.

→ Is this dish gluten-free?

Use gluten-free sausage and verify all ingredients for a gluten-free version.

→ What drinks pair well with it?

A crisp Sauvignon Blanc or cold lager complements the rich and spicy flavors.