CAJUN SHRIMP AND GRITS WITH ANDOUILLE CREAM SAUCE
Prep time
20 mins
Cook time
25 mins
Total time
45 mins
This dish brings together tender Gulf shrimp, smoky Andouille sausage, and creamy, buttery grits for a comforting Cajun meal that’s both rustic and indulgent.
Recipe by: George Graham
Serves: 4
Ingredients
For the grits:
- 3 cups chicken stock (or water)
- 1 cup stone-ground grits
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons butter
- 1/2 cup shredded cheddar cheese
For the shrimp and sauce:
- 1 pound Gulf shrimp, peeled and deveined
- 1/2 pound Andouille sausage, sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/4 cup diced celery
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 cup heavy cream
- 1/4 cup chicken stock
- 2 tablespoons chopped green onions
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook the grits:
Bring chicken stock to a boil. Stir in grits, salt, and pepper. Reduce heat and simmer, stirring often, until creamy (about 20 minutes). Stir in butter and cheese. Keep warm. - Cook the sausage:
In a large skillet, brown Andouille sausage over medium heat. Remove and set aside. - Sauté vegetables:
Add butter, onion, bell pepper, celery, and garlic to the same skillet. Cook until softened, about 5 minutes. - Cook shrimp and make sauce:
Add shrimp, Cajun seasoning, and smoked paprika. Cook until shrimp are pink, about 3 minutes. Stir in cream and chicken stock. Simmer gently for 2–3 minutes until slightly thickened. - Combine:
Return sausage to the skillet and toss everything together. Stir in green onions and parsley. - Serve:
Spoon creamy grits into bowls and top with shrimp and Andouille sauce. Garnish with extra parsley or hot sauce if desired.
Notes
- Use fresh Gulf shrimp for best flavor.
- For creamier grits, replace half the stock with milk or add a splash of heavy cream at the end.
- Serve with a wedge of cornbread or garlic toast for dipping.
