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Cajun Shrimp and Grits

This is comfort food at its finest - creamy cheese grits topped with smoky andouille and perfectly seasoned shrimp in a rich tomato gravy. The key is building layers of flavor in each component.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

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.

Notes

If grits stiffen, stir in a little milk to loosen. Adjust salt to taste based on broth and cheese saltiness.
Tried this recipe?Leave a comment below & let me know!