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
Making Cheesy Grits
To prepare the cheesy grits, melt 4 tablespoons of butter in a medium-sized saucepan on medium heat.
Next, add the diced garlic, Cajun seasoning, and onion powder to the melted butter; sauté for approximately 2-3 minutes or until fragrant.
Add in the chicken broth and water, then bring to a boil.
Gradually whisk in the grits while stirring continuously to prevent them from lumping up.
Reduce the heat to low and cover the pot.
Cook for approximately 20-25 minutes while occasionally stirring.
The grits are finished cooking when they have become creamy and tender without any gritty texture.
Add black pepper, cheddar cheese, remaining butter, and heavy cream to the grits, stirring until the cheese melts completely.
Taste the grits before adding salt; the saltiness will vary depending on how salty your broth and cheese are.
Remove from heat, cover, and keep warm.
Cooking and Seasoning the Shrimp
In a large bowl, toss the shrimp with 1 tablespoon of Cajun seasoning to coat evenly.
On medium heat, heat a small amount of olive oil in a large skillet for approximately 3-4 minutes.
Add the shrimp to the pan; cook for a total of approximately 3-4 minutes or about 2 minutes on each side or until the shrimp turn pink and are slightly curled.
Make sure to not cook them too long as they will continue to cook once you return them back to the pan.
Remove the shrimp from the pan and set aside.
Brown the Sausage and Create the Base of Your Dish
Add the sausage and cook in the same pan until it becomes browned, approximately 5-7 minutes.
The sausage will render some fat into the pan, which will help season your dish.
Put the onion, bell pepper, and celery in the pan; continue cooking for approximately 5 minutes or until the vegetables have softened slightly.
This combination of vegetables is called the “holy trinity” of Cajun cooking — take your time with this step!
Add your garlic and the remaining ½ tablespoon of Cajun seasoning; continue cooking for approximately 2 minutes or until fragrant.
Creating the Sauce and Combine Everything Together
Add the diced tomatoes, chicken broth, heavy cream, and Worcestershire sauce to the pan.
Combine everything in the pan; lower your burner setting to medium-low and allow the sauce to simmer for 10-15 minutes or until the sauce thickens slightly.
The sauce is thick enough if it coats the back of a spoon but is still sauce-like.
Add your lemon juice and hot sauce, then add the shrimp back to the pan with the sauce.
Combine the ingredients and remove from heat; the residual heat in the pan will finish cooking the shrimp.
To Serve the Shrimp and Grits
If your grits thickened while cooling, you can add a little bit of milk to loosen them back up.
Place the cheesy grits in serving bowls, and place the shrimp and sausage filling on top.
Do not forget to place enough of the delicious sauce in every bowl!
Finally, garnish with fresh parsley and shredded 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.
