Description
A classic Southern comfort dish featuring creamy stone-ground grits topped with spicy Cajun-seasoned shrimp and smoky andouille sausage. This savory, cheesy recipe combines bold flavors and satisfying textures for an ultimate shrimp and grits experience.
Ingredients
Scale
For the Grits
- 1 cup stone-ground grits
- 4 cups water or low-sodium chicken broth
- 1 cup shredded sharp cheddar cheese
- 3 tablespoons unsalted butter (divided)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Shrimp and Sausage
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 tablespoon Cajun or Creole seasoning
- 1 teaspoon smoked paprika
- 2 cloves garlic (minced)
- ½ cup diced andouille sausage or smoked sausage
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
- Prepare the Grits. In a medium saucepan, bring water or chicken broth to a boil. Slowly whisk in the stone-ground grits, then reduce heat to low, cover, and cook for 20–25 minutes, stirring occasionally until the grits are thick and creamy. Stir in 2 tablespoons of unsalted butter, shredded sharp cheddar cheese, salt, and black pepper. Keep the grits warm while you prepare the shrimp and sausage.
- Season and Cook the Shrimp. In a large skillet, heat olive oil over medium heat. Toss the peeled and deveined shrimp with Cajun or Creole seasoning and smoked paprika until evenly coated. Add the seasoned shrimp to the skillet and cook for 1 to 2 minutes per side, or until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
- Sauté the Sausage and Garlic. In the same skillet, melt the remaining 1 tablespoon butter. Add the minced garlic and diced andouille sausage, sautéing for 2 to 3 minutes until the sausage is browned and the garlic is fragrant.
- Combine and Finish. Return the cooked shrimp to the skillet with the sausage and garlic. Add fresh lemon juice and toss everything together to coat the shrimp and sausage mixture evenly.
- Serve. Spoon the hot cheesy grits into bowls, then top with the shrimp and sausage mixture. Garnish with chopped green onions and fresh parsley if desired. Serve immediately for a comforting Southern meal.
Notes
- Adjust the spice level by reducing the Cajun seasoning or opting for a mild smoked sausage to suit your palate.
- Stone-ground grits provide the best creamy texture, but quick grits can be used as a faster alternative.
- Use low-sodium chicken broth instead of water for added flavor without excess salt.
- For a dairy-free version, substitute butter and cheese with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
