Cajun Shrimp Grits Andouille (Printable)
Creamy cheddar grits meet Cajun shrimp and smoky Andouille, finished with buttery pan sauce and fresh herbs.
# What You'll Need:
→ Grits Base
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 Topping
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, plus extra for garnish
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 Make It:
01 - In a medium saucepan, combine chicken broth and whole milk. Bring to a gentle simmer over medium heat. Gradually whisk in stone-ground grits to prevent clumping. Reduce heat to low, cover, and cook, stirring occasionally, until the mixture is creamy and the grits are tender, 20–25 minutes.
02 - Stir in unsalted butter, shredded sharp cheddar cheese, kosher salt, and ground black pepper. Continue to mix until the cheese is melted and grits reach a smooth consistency. Keep warm for serving.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange sliced Andouille sausage in a single layer and sauté until browned, 3–4 minutes. Remove sausage and set aside. Add diced yellow onion and bell pepper to the pan and cook until tender, about 4 minutes. Stir in minced garlic and sauté for 30 seconds until fragrant.
04 - Pat shrimp dry with paper towels and toss with Cajun seasoning. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Place seasoned shrimp in the pan and cook until pink and just opaque, about 2 minutes per side.
05 - Return sautéed Andouille sausage to the skillet with shrimp. Add sliced scallions, chopped parsley, and lemon juice. Stir and cook for 1 minute more. Remove the pan from heat.
06 - Spoon hot grits into shallow serving bowls. Top each portion with sautéed shrimp, Andouille sausage, and vegetable mixture. Drizzle any pan sauce over the top. Garnish with extra scallions, fresh parsley, and hot sauce if desired.
# Expert Hacks:
01 -
- Comfort in a bowl—perfect for cool evenings
- Balanced flavors, creamy, spicy, and smoky all in one bite
- Ready in under an hour, but tastes like it simmered all day
- Flexible—swap sausage or make it more or less spicy to suit your crowd
02 -
- Packed with protein and hearty whole grain
- Freezes well and reheats without losing creaminess
- Cajun spices keep everything vibrant and flavorful
03 -
- Toast your Cajun spices in the pan before you add other ingredients. This brings out the aroma and deeper flavor.
- Always cook shrimp just until pink to stay juicy.
- Use freshly shredded cheese for smooth melty grits not pre-shredded which can be gritty.