Print

Creamy Cajun Shrimp and Grits with Andouille Sausage

creamy cajun shrimp and grits - featured image
Print Recipe

A comforting southern dish featuring creamy stone-ground grits topped with spicy Cajun-seasoned shrimp and smoky andouille sausage, perfect for cozy dinners or entertaining guests.

Ingredients

Scale
  • 1 cup stone-ground grits (170 g)
  • 3 cups water (710 ml)
  • 1 cup milk (240 ml)
  • 4 tablespoons unsalted butter (60 g)
  • 1 cup sharp cheddar cheese, shredded (110 g)
  • 8 ounces andouille sausage, sliced (225 g)
  • 1 pound large shrimp, peeled and deveined (450 g)
  • 2 tablespoons olive oil
  • 2 tablespoons Cajun seasoning
  • 3 cloves garlic, minced
  • 1 cup chicken broth (240 ml)
  • 1/2 cup heavy cream (120 ml)
  • 2 stalks green onions, sliced
  • 1 tablespoon fresh lemon juice
  • Fresh parsley, chopped (optional)

Instructions

  1. In a medium saucepan, bring 3 cups water and 1 cup milk to a boil over medium heat. Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently, for 20-25 minutes until thick and creamy.
  2. Stir in 4 tablespoons unsalted butter and 1 cup shredded sharp cheddar cheese until melted and smooth. Season with salt and pepper to taste. Keep warm on very low heat.
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 8 ounces sliced andouille sausage and cook until browned and slightly crisp, about 4-5 minutes. Remove sausage and set aside.
  4. In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Add 1 pound shrimp tossed in 2 tablespoons Cajun seasoning. Cook shrimp for 2-3 minutes per side until pink and opaque. Avoid overcooking.
  5. Return sausage to skillet. Pour in 1 cup chicken broth and 1/2 cup heavy cream. Stir and scrape any bits from the pan. Let simmer for 3-4 minutes until sauce thickens slightly.
  6. Stir in 1 tablespoon fresh lemon juice and sliced green onions. Taste and adjust seasoning if needed. Spoon the creamy shrimp and sausage mixture over cheesy grits. Garnish with fresh parsley if desired.

Notes

Use stone-ground grits for best creaminess. Stir grits frequently to avoid lumps. Season shrimp before cooking and avoid overcooking to keep them tender. Brown sausage well for smoky depth. Simmer sauce gently to prevent breaking. For dairy-free, substitute butter and cream with coconut milk and olive oil. Adjust spice level by modifying Cajun seasoning or adding cayenne.

Nutrition

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

Find it online: https://yumnode.com/creamy-cajun-shrimp-and-grits-with-andouille-sausage-easy-recipe-guide/