Ingredients (~8 servings)
Cheesy Grits
- 6 Tbsp salted butter
- 3 cloves garlic, diced
- 1 1/2 tsp Cajun seasoning
- 1 1/2 tsp onion powder
- 6 cups chicken broth
- 1 1/2 cups water
- 2 1/4 cups stone ground grits
- 3/4 tsp black pepper
- 3 cups cheddar cheese, shredded
- 1 1/2 cups heavy cream
Shrimp and Andouille
- 1 1/2 lbs jumbo shrimp, peeled and deveined
- 1 1/2 Tbsp Cajun seasoning
- 1 1/2 lbs andouille sausage, sliced
- 1 large yellow onion, diced
- 1 bell pepper, diced
- 3 celery stalks, diced
- 6 cloves garlic, diced
- 1 can (14.5 oz) diced tomatoes
- 1 1/2 cups chicken broth
- 3 Tbsp Worcestershire sauce
- 1 1/2 Tbsp lemon juice
- 1 1/2 Tbsp hot sauce
- 1/3 cup heavy cream
- Fresh parsley for garnish
- Parmesan cheese for garnish
Make the Cheesy Grits
Add 4 Tbsp of butter to a medium saucepan over medium heat.
Once melted, add the diced garlic, Cajun seasoning, and onion powder; cook for ~2-3 minutes until fragrant.
Pour in the chicken broth and water, then bring to a boil.
Slowly pour in the grits while stirring constantly to prevent clumping.
Reduce heat to low, cover with a lid, and cook for ~20-25 minutes, stirring occasionally.
The grits are done when they’re tender and creamy, not gritty.
Stir in the black pepper, cheddar cheese, remaining 2 Tbsp butter, and heavy cream until the cheese is fully melted.
Taste and add salt as needed – the amount depends on how salty your broth and cheese are.
Remove from heat and cover to keep warm.
Season and Cook the Shrimp
Season the shrimp with 1 Tbsp of the Cajun seasoning in a large bowl, tossing to coat evenly.
Heat a drizzle of olive oil in a large skillet over medium heat for ~3-4 minutes.
Add the shrimp and cook for ~3-4 minutes total, about 2 minutes per side, until pink and slightly curled.
Don’t overcook them – they’ll finish cooking when you add them back later.
Remove the shrimp from the pan and set aside.
Brown the Sausage and Build the Base
Add the andouille sausage to the same pan and cook until browned, ~5-7 minutes.
The sausage will render some fat which adds flavor to the dish.
Add the onion, bell pepper, and celery to the pan; cook for ~5 minutes until the vegetables start to soften.
This is the “holy trinity” of Cajun cooking – don’t rush this step.
Add the garlic and remaining 1/2 Tbsp Cajun seasoning; cook for ~2 minutes until fragrant.
Finish the Sauce and Combine
Pour in the diced tomatoes, chicken broth, heavy cream, and Worcestershire sauce.
Mix everything together and reduce heat to medium-low.
Let this simmer for ~10-15 minutes until the sauce thickens slightly – you want it to coat a spoon but still be saucy.
Stir in the lemon juice and hot sauce, then return the cooked shrimp to the pan.
Stir everything together and remove from heat – the residual heat will finish cooking the shrimp.
Serve the Shrimp and Grits
If your grits have stiffened up, stir in a little milk to loosen them back up.
Spoon the grits into serving bowls, then top with the shrimp and sausage mixture.
Make sure to get plenty of that flavorful sauce in each bowl.
Garnish with fresh parsley and grated Parmesan cheese before serving.
Cajun Shrimp and Grits
Ingredients
Cheesy Grits
- 6 Tbsp salted butter
- 3 cloves garlic diced
- 1 1/2 tsp Cajun seasoning
- 1 1/2 tsp onion powder
- 6 cups chicken broth
- 1 1/2 cups water
- 2 1/4 cups stone ground grits
- 3/4 tsp black pepper
- 3 cups cheddar cheese shredded
- 1 1/2 cups heavy cream
Shrimp and Andouille
- 1 1/2 lbs jumbo shrimp peeled and deveined
- 1 1/2 Tbsp Cajun seasoning
- 1 1/2 lbs andouille sausage sliced
- 1 large yellow onion diced
- 1 bell pepper diced
- 3 celery stalks diced
- 6 cloves garlic diced
- 1 can diced tomatoes 14.5 oz
- 1 1/2 cups chicken broth
- 3 Tbsp Worcestershire sauce
- 1 1/2 Tbsp lemon juice
- 1 1/2 Tbsp hot sauce
- 1/3 cup heavy cream
- Fresh parsley for garnish
- Parmesan cheese for garnish
Instructions
- Melt 4 Tbsp butter in a saucepan over medium heat. Add garlic, Cajun seasoning, and onion powder; cook 2-3 minutes.
- Add chicken broth and water; bring to a boil. Slowly stir in grits.
- Reduce heat to low, cover, and cook 20-25 minutes, stirring occasionally.
- Stir in black pepper, cheddar cheese, remaining 2 Tbsp butter, and heavy cream until melted. Remove from heat and cover.
- Season shrimp with 1 Tbsp Cajun seasoning. Heat oil in a large skillet over medium heat.
- Cook shrimp 3-4 minutes until pink. Remove and set aside.
- Add andouille sausage to the same pan; cook 5-7 minutes until browned.
- Add onion, bell pepper, and celery; cook 5 minutes until softened.
- Add garlic and remaining 1/2 Tbsp Cajun seasoning; cook 2 minutes.
- Pour in diced tomatoes, chicken broth, heavy cream, and Worcestershire sauce. Reduce heat to medium-low.
- Simmer 10-15 minutes until sauce thickens slightly.
- Stir in lemon juice and hot sauce. Return shrimp to pan, stir, and remove from heat.
- Spoon grits into bowls and top with shrimp and sausage mixture.
- Garnish with fresh parsley and Parmesan cheese.
