Cajun Shrimp and Grits with Andouille Sausage

Name: Cajun Shrimp and Grits with Andouille Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 1 lb large shrimp, peeled and deveined; 8 oz Andouille sausage, sliced; 1 cup stone-ground grits; 4 cups low-sodium chicken broth; 3 cloves garlic, minced; 1 medium sweet onion, finely chopped; 1 cup heavy cream (or half-and-half); 2 tbsp Cajun seasoning (adjust to taste); 4 tbsp butter; 2 tbsp lemon juice (fresh preferable); 2 green onions, sliced for garnish

By Jana Vergara

March 29, 2025

0

31

Jump to Recipe·Print Recipe

There’s something magical about Cajun Shrimp and Grits with Andouille Sausage that makes you feel like you’ve been transported to the vibrant streets of New Orleans. Imagine creamy, buttery grits hugging succulent shrimp, all kissed with a smoky hint of sausage. The aroma wafts through your kitchen, pulling everyone in like a siren’s call, making them wonder if they should bring out their dancing shoes or just grab a fork.

Jump to:

•Essential Ingredients
•Let’s Make it Together
•Perfecting the Cooking Process
•Add Your Touch
•Storing & Reheating
•FAQ
•Cajun Shrimp and Grits with Andouille Sausage
•Recipe Card

This dish is not just food it’s an experience steeped in flavor and warmth. I remember the first time I made it for my family during a cozy Sunday brunch. The table buzzed with laughter and stories, while the spicy scent filled the air. No one could resist diving in, and by the end of the meal, we were all declaring this dish our new favorite It’s perfect for gatherings or simply treating yourself on a quiet night at home. Trust me your taste buds are in for a wild ride

Why You'll Love This Recipe

This Cajun Shrimp and Grits with Andouille Sausage offers bold flavors that excite your palate
Its creamy texture and vibrant colors make it visually appealing on any table
Easy to prepare, it can be made for brunch or dinner without breaking a sweat
The dish is versatile enough for various occasions, whether it’s a family gathering or a cozy night in

I once whipped up this recipe for my friends during an impromptu dinner party, and let’s just say the applause was louder than my smoke alarm when I tried to flambé the shrimp.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Shrimp: Fresh or frozen works well here choose large shrimp for that impressive bite.
Andouille Sausage: The smoky flavor elevates the dish look for high-quality sausage for best results.
Grits: Stone-ground grits provide rich texture avoid instant varieties if you can.
Chicken Broth: Use low-sodium broth to control saltiness without sacrificing flavor.
Garlic: Fresh garlic cloves deliver intense flavor minced garlic can work too but fresh is best.
Onion: Sweet onions add depth finely chop for even cooking.
Cream: Heavy cream brings richness you can substitute half-and-half if you’re cutting calories.
Cajun Seasoning: This spice blend packs heat adjust according to your spice tolerance.

For the Sauce:

Butter: Adds richness don’t skimp on it if you want creamy grits
Lemon Juice: A splash brightens up all those flavors beautifully fresh juice is ideal.
Green Onions: They add freshness and color as a garnish slice them thinly for best presentation.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Begin by gathering all your ingredients together on the counter. Peel and devein your shrimp while sipping your favorite beverage it’s all about multitasking

Cook the Grits: In a pot, bring chicken broth to a boil and slowly whisk in grits. Stir frequently until thickened, about 20 minutes aim for creamy perfection.

Sauté the Andouille Sausage: In a large skillet over medium heat, sauté sliced Andouille sausage until golden brown and crispy. The smell will have you drooling before it even hits the plate.

Add Aromatics: Toss in diced onion and minced garlic to the skillet with sausage. Cook until softened and fragrant around 5 minutes to build layers of flavor.

Cook Shrimp: Add shrimp to the skillet along with Cajun seasoning. Sauté until shrimp turns pink and opaque, about 3-4 minutes don’t overcook unless you want rubbery shrimp

Create Creamy Sauce: Reduce heat and stir in heavy cream and lemon juice into the mixture in your skillet. Let it simmer gently while you stir until everything combines into creamy delight.

Now you’re ready Serve those heavenly shrimp over your rich bed of grits, sprinkle green onions on top for color, and watch as everyone dives in with glee

You Must Know

This Cajun shrimp and grits recipe brings a burst of flavor and a touch of Southern charm to your table
The rich, creamy texture of the grits paired with spicy shrimp and smoky sausage creates an unforgettable dish, perfect for any occasion

Perfecting the Cooking Process

Start by cooking the grits first while they simmer, prepare the shrimp and sausage. This ensures everything is hot and ready to serve together.

Add Your Touch

Feel free to swap out Andouille sausage for chorizo or add some diced bell peppers for extra color and flavor.

Storing & Reheating

Store leftovers in an airtight container for up to three days. Reheat gently on the stove with a splash of water or broth for creaminess.

Chef's Helpful Tips

To achieve creamy, lump-free grits, whisk continuously while cooking
Use fresh shrimp for better flavor, and don’t skip the seasoning The more spice, the better the dish shines

Cooking this dish reminds me of family gatherings where laughter filled the air as we devoured plate after plate, all while my aunt insisted she had the best recipe she didn’t

FAQ

What type of shrimp is best for Cajun shrimp and grits?

Large, fresh shrimp work best as they hold up well during cooking.

Can I make Cajun shrimp and grits ahead of time?

Yes, but it’s best to store components separately for optimal texture when reheating.

Is there a vegetarian option for this dish?

Absolutely Substitute shrimp with sautéed mushrooms and use vegetable broth in place of chicken broth.

Print