Cajun Shrimp and Grits with Andouille Sausage
Creamy, cheesy grits topped with smoky andouille sausage and plump Cajun-spiced shrimp in a rich, buttery pan sauce. This is the best shrimp and grits recipe you'll make on repeat.
A Southern Classic That Never Goes Out of Style
There is a reason shrimp and grits shows up on nearly every brunch menu south of the Mason Dixon line. It is comforting, it is a little indulgent, and when it is done right, it tastes like a warm hug from someone's grandmother. This Cajun version leans into bold, smoky flavor with andouille sausage, a punch of Cajun seasoning, and a buttery pan sauce that soaks into every bite of creamy grits. If you have been searching for the best shrimp and grits recipe, this is the one to bookmark.
This isn't a delicate, restaurant-portion plate. It is a full, hearty bowl built for weeknight dinners and lazy weekend mornings alike. The grits are rich with cheese and butter, the shrimp are quick-seared with real Cajun heat, and the andouille sausage adds that deep, smoky backbone that makes Creole cooking so special.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy-bottomed saucepan keeps the grits from scorching, a good cast iron or stainless skillet gets a real sear on the shrimp and sausage, and quality stone-ground grits and a real andouille sausage are what separate this dish from a bland imitation.
Why Stone-Ground Grits Matter
Not all grits are created equal. Instant grits cook fast, but they turn out thin and a little gummy. Stone-ground grits take longer, about 20 to 25 minutes of slow simmering, but they reward you with a deeply creamy, almost risotto-like texture that holds up under all that shrimp and sausage.
Cooking them low and slow in a mix of chicken broth and whole milk, instead of plain water, builds savory depth from the very first step. By the time the cheddar melts in, you have got a base that can stand entirely on its own, which is exactly what you want under a pile of Cajun shrimp.
Chef's Tip: Stir your grits often while they simmer. They love to settle and stick to the bottom of the pan, and a few extra stirs make the difference between silky and scorched.
Building Big Cajun Flavor
The magic of this shrimp n grits recipe happens in the skillet. Searing the andouille sausage first renders its fat and gives you a flavorful base to cook the vegetables and shrimp in, so nothing here is wasted. The Cajun seasoning on the shrimp brings warmth and a little kick, while the quick pan sauce of broth and lemon juice ties everything together without weighing the dish down.
A few keys to getting it right:
- Pat the shrimp completely dry before seasoning so they sear instead of steam.
- Do not crowd the skillet. Cook shrimp in a single layer for the best color and texture.
- Deglaze with broth and lemon to lift up every browned bit left behind by the sausage and shrimp.
This combination of smoky sausage, spiced shrimp, and bright lemon is what makes southern cooking recipes like this one so endlessly craveable.
Ready to make it? Here is the full step-by-step recipe:
Cajun Shrimp and Grits with Andouille Sausage
Creamy, cheesy grits topped with smoky andouille sausage and plump Cajun-spiced shrimp in a rich, buttery pan sauce. This is the best shrimp and grits recipe you'll make on repeat.
Ingredients
- 1 cup stone-ground grits, not instant
- 2 cups chicken broth, low sodium
- 2 cups whole milk
- 1 cup sharp cheddar cheese, freshly shredded
- 4 tbsp unsalted butter, divided
- 8 oz andouille sausage, sliced into half-moons
- 1 lb large shrimp, peeled and deveined, tails on or off
- 2 tsp cajun seasoning, plus more to taste
- 3 cloves garlic, minced
- 1/2 cup yellow onion, finely diced
- 1/2 cup green bell pepper, finely diced
- 1/2 cup chicken broth, for the pan sauce
- 1 lemon, juiced
- 2 green onions, thinly sliced, for garnish
- 1 tsp kosher salt and black pepper, to taste, divided
Instruction
Bring the chicken broth and milk to a gentle boil in a medium saucepan over medium-high heat.
Whisk in the grits, then reduce heat to low. Cover and simmer for 20 to 25 minutes, stirring often, until thick and creamy.
Stir in the cheddar cheese and 2 tablespoons of butter until melted and smooth. Season with salt and pepper, then cover to keep warm.
Meanwhile, pat the shrimp dry and toss with the Cajun seasoning until evenly coated.
Heat a large skillet over medium-high heat. Add the andouille sausage and cook for 4 to 5 minutes until browned and crisp at the edges. Remove with a slotted spoon and set aside.
Add the remaining 2 tablespoons of butter to the same skillet. Add the onion and bell pepper, and cook for 3 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the seasoned shrimp to the skillet in a single layer. Cook for 2 minutes per side until just pink and opaque.
Return the sausage to the skillet, then pour in the chicken broth and lemon juice. Simmer for 1 to 2 minutes, scraping up any browned bits, until the sauce slightly thickens.
Spoon the warm cheesy grits into bowls. Top generously with the shrimp, sausage, and pan sauce.
Garnish with sliced green onions and serve immediately.
Equipment
- Medium saucepan
- Large skillet
- Whisk
- Wooden spoon
- Slotted spoon
Notes
Serving and Storing Your Shrimp and Grits
Serve this Cajun shrimp and grits straight from the skillet to the bowl while everything is hot. A scattering of sliced green onions on top adds freshness and color, and a few dashes of hot sauce on the side never hurt anyone.
If you have leftovers, store the grits and the shrimp topping separately. Grits firm up significantly in the fridge, so when reheating, stir in a splash of warm milk or broth over low heat until they loosen back up. Reheat the shrimp and sausage gently in a skillet just until warmed through, since shrimp can turn tough and rubbery if they spend too long over the heat a second time.
A Few Easy Variations
This recipe is flexible enough to adjust to what you have on hand. Try one of these simple swaps:
- Stir a spoonful of cream cheese into the grits for extra richness.
- Add a handful of chopped tomatoes to the pan sauce for brightness.
- Use smoked sausage or chorizo instead of andouille if that's what your grocery store carries.
Chef's Tip: If you like things extra spicy, add a pinch of cayenne to the grits themselves, not just the shrimp. It rounds out the heat instead of leaving it all on top.
However you serve it, this dish delivers everything people love about classic Creole cooking: bold seasoning, comforting texture, and a little spice in every single bite.
