Cajun Shrimp and Grits Recipe with Andouille Sausage

We're putting a Cajun-spin on a popular Southern dish in this Cajun Shrimp and Grits Recipe using creamy, cheesy-grits paired with Cajun spices, and andouille sausage. This Southern Louisiana restaurant-quality recipe is easy-to-make in less than an hour.

Shrimp and Grits is a popular Southern dish, which many of you crave and tend to order from a menu. After sampling from different restaurants, I decided it's time to amp up the flavor, in my own kitchen, and oh, how I did!

Now you can make shrimp and grits at home! The stone-ground grits recipe in the instructions below has a secret ingredient making this the best shrimp and grits recipe I know!

Cajun Shrimp and Grits Ingredients (Cajun Trinity, Andouille, and Stone-Ground Grits)

This classic Southern dish packs a lot of flavor into succulent shrimp over creamy grits.

• Stone-ground grits - a better choice than regular or instant grits due to their coarse and satisfying rustic texture, which requires them to cook longer. See how to cook them here.
• Chicken broth-this secret ingredient adds a boost of flavor to any pot of grits.
• Salt - to season the grits and enhance the flavors of the ingredients.
• Sharp cheddar cheese - strong cheddar taste makes the best grits
• Salted butter - to flavor and make the grits creamy and cheesy.
• Fresh shrimp - peeled with or without their tails.
• Cajun seasoning - for spicy shrimp.
• Bacon grease - adds bacony, smoky flavor to the cooked shrimp.
• Andouille Sausage - diced sausage that adds smoky, spicy flavor.
• Yellow onion - the tastiest and leading member of the Cajun vegetable trinity.
• Celery - its unique taste is a prominent part of the trinity family.
• Red bell peppers - the third component of the trinity -they add color and a sweet flavor.
• Garlic - an essential punch of flavor for the sauce.
• Chicken broth - a flavorful liquid for the sauce.
• All-purpose flour - to thicken the broth.
• Heavy cream - finishes off the shrimp and grits sauce to perfection!
• Green onions - for garnish.

See recipe card below for quatities.

How to Make Cajun Shrimp and Grits (Step by Step)

Cajun Shrimp and Grits Recipe is an easy shrimp dish to prepare. Easier than you think! So don't let the number of ingredients and steps deter you from creating this Southern comfort food.

How to Make Creamy Cheesy Stone-Ground Grits

1. Bring the chicken broth to a boil in a medium saucepan on medium-high heat.
2. Add salt to the broth.
3. Stir in the grits until they are smooth and lump-free, then return to a boil.
4. Lower the heat to a simmer over medium heat and cook for 40 - 45 minutes.

5. Turn off the heat, stir in the butter and cheese, then cover the pot and set it aside.

Shrimp

1. Check the shrimp for any remaining peelings, then rinse and drain them in a colander.
2. Season the shrimp with the Cajun seasoning, coating them evenly.

3. Heat 1 ½ tablespoons of bacon grease in a large skillet.

4. Place the shrimp in a single layer in the pan and cook for about 2 minutes. Then, turn the shrimp over and cook for a few more minutes, or until the shrimp turn pink. Remove them from the skillet to a bowl to set aside.

5. Add 1 ½ tablespoons of grease to the skillet and heat until hot.
6. Brown the sausage in the grease

7. Add the Cajun trinity-onions, celery, and bell peppers - to the sausage in the same pan, and cook until soft.
   

8. Stir the flour into the cooked vegetables and sausage.
9. Stir in the broth slowly until there are no lumps from the flour, then add the cream and seasonings until thoroughly combined, and simmer for 10 minutes.

10. Add shrimp, stir, and simmer for 5 to 10 minutes on medium-low heat.
11. Adjust the seasoning if needed.

12. Serve the flavorful shrimp and creamy sauce over hot cheese grits; garnish with sliced green onions, optional.

Hint: If you have shell-on shrimp, after peeling and deveining, be sure to pass your fingers through the raw shrimp to ensure they are free of shells and black veins. Rinse in cold water, drain, and pat dry with a paper towel.

Cajun Shrimp and Grits Substitutions and Variations

Substutions

• Quick grits may be used as an alternative to stone-ground grits; they will not take as long to cook and will have a smoother, yet still creamy, texture.
• Use olive oil or vegetable oil in place of the bacon grease.
• You can use leftover steamed, sautéed, or boiled shrimp, but avoid overcooking them in the sauce.

Variations

• You can omit the smoky andouille sausage to have a meatless, seafood-only dish.
• Some shrimp and grits do not have a cream sauce; omit the cream in the last step for a thinner sauce.
• Serve the shrimp sauce over a bed of white rice instead of grits.

Equipment

This tool is an ever-present help in times of need. Peeling shrimp goes a lot quicker, and it effortlessly removes that nasty vein. Much better than using the tine of a fork. It's inexpensive and quite handy! I keep one in my kitchen at all times.

Good Cook Shrimp Deveiner and Cleaner

Shrimp Tool

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Storing the Cajun Shrimp and Grits

Store the grits and the shrimp in separate airtight containers in the refrigerator up to 3 days.