Cajun Shrimp and Grits (with Andouille Sausage)

Cajun shrimp and grits is a delicious southern dish that is perfect for Mardi Gras or any time.

It is almost time to start all the fun Mardi Gras festivities. I thought it would be the perfect time to share this classic recipe with y’all – cajun shrimp and grits. 🙌🏻

I make my shrimp and grits New Orleans style, with a little creole twist by adding some red pepper, andouille sausage and cajun seasonings. Some people prefer more of a casserole style shrimp and grits. My method is a bit simpler, and I do everything right on the stove top. And it is so delicious!

How to make cajun shrimp and grits

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this cajun shrimp and grits recipe, you will need the following:

• butter
• olive oil
• red pepper
• shrimp
• andouille sausage, any type (pork chicken or vegetarian sausages all work!)
• garlic
• lemon juice and zest
• Cajun seasoning (I like Tony Chacherie’s)
• water
• milk, any type (I am using 2%)
• old fashioned grits
• salt and pepper
• garlic powder
• parmesan cheese
• chives or parsley (optional: for garnish)

What type of shrimp to use

And now a word on the quality of your shrimp. I like to check as many of the following boxes as possible.

• Wild caught
• Gulf of Mexico shrimp
• Peeled and deveined (You will have to do this yourself in this recipe if you don’t buy them already done for you.)
• Never frozen

Now that I live in Birmingham (5 hour drive from the gulf coast), if is hard to check ALL of those boxes. But don’t worry, they will still be good!

Cooking cajun shrimp and grits

First, make the the garlic parmesan cheese grits. Bring the milk and water to a boil.

Whisk in the grits, and return to a boil. Reduce heat to medium-low to maintain a simmer.

Add in salt, pepper and garlic powder, stirring to incoporate.

Cook for 15 minutes partially covered on a low simmer, stirring frequently. As the grits thicken, they will start to spatter at you. Even if it is before the 15 minutes, you can go ahead and move to the next step. The grits will continue to cook, even when you turn the heat off.

Stir in the butter and parmesan until melted and incorporated.

Turn off the heat, place on the lid and let rest until the shrimp mixture is ready (up to 20 minutes, if you need it).

Next, make the shrimp and andouille mixture. Melt the butter over medium-low heat with the olive oil.

Add red bell pepper, and cook 5 minutes. Add sausage and cook 3 minutes more.

Add garlic and cook one minute, being careful not to burn it. Add shrimp, lemon juice and zest, cajun seasoning; stir to combine

Place a lid or tin foil on top to cover, and cook until shrimp turn pink, about 5 minutes (Note: Time may vary based on the size of your shrimp).

Serve the shrimp mixture over the grits. I like to add a spoon full of the pan juices too. Garnish with fresh parsley or chives, if desired.

What to serve with cajun shrimp and grits

I usually just serve this with some crusty French bread or homemade sourdough bread and call it a day. It is a complete meal in and of itself. But if you want something else to round it out, here are a few suggestions.

Since you already have a protein (shrimp) and a carb (grits), I think a nice green salad would round things out.

• Spinach salad with mandarin oranges, avocado and pine nuts
• Summer salad with berries, goat cheese and pine nuts
• Traditional Greek salad
• Pear, goat cheese and walnut salad
• Strawberry avocado salad

Alternatively, you could do a non-starchy vegetable as a side. Here are some of my favorites.

• Roasted green beans with shallot
• Lemon garlic roasted Brussels sprouts
• Roasted broccoli and mushrooms
• Roasted thyme carrots
• Rainbow roasted veggies
• Roasted asparagus with orange vinaigrette

I hope y’all enjoy this cajun shrimp and grits recipe, friends! It’s a classic. Let me know if you make it.

Tools used to make shrimp and grits

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• Measuring cups and spoons
• Knife and cutting board
• Large non-stick skillet for the shrimp mixture
• Medium to large pot with lid for the grits
• Wooden spoons
• Zester for the lemon
• Citrus juicer is helpful for the lemon juice, but not required

Cajun Shrimp and Grits Recipe (with Andouille Sausage)

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5 from 3 votes

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Cajun Shrimp and Grits (with Andouille Sausage)

Cajun shrimp and grits is a delicious southern dish that is perfect for Mardi Gras or any time. Shrimp, andouille sausage, garlic, lemon and red pepper served over garlic parmesan cheese grits. 

Course Main Course

Cuisine Cajun

Keyword cajun shrimp, cajun shrimp and grits, shrimp and grits

Prep Time 12 minutes

Cook Time 30 minutes

Total Time 42 minutes

Servings 6 generous servings

Calories 543 kcal

Author Marjorie @APinchOfHealthy

Ingredients

For the cajun shrimp and sausage

• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 1/2 red bell pepper diced
• 12 ounces andouille sausage** (I used Aidele’s which is fully cooked.*)
• 2 cloves garlic, finely minced
• 1 pound raw shrimp peeled and deveined
• juice of one large lemon
• zest of half the lemon
• 1/2 teaspoon Tony Chacherie’s cajun seasoning (or cajun seasoning mix of your choice)

For the garlic parmesan cheese grits

• 3 1/2 cups water
• 3 cups milk (I am using 2%, but any kind works)
• 3/4 teaspoon salt (more or less, to taste)
• 1/3 teaspoon pepper (more or less, to taste)
• 1 1/2 cup Old fashioned uncooked grits (not the instant ones)
• 3/4 teaspoon garlic powder
• 2 1/4 Tablespoon butter (more or less, to taste)
• 3/4 cup grated parmesan cheese
• fresh parsley or chives for garnish (optional)

Instructions

For the garlic parmesan cheese grits

1. Bring the milk and water to a boil.

2. Whisk in the grits, and return to a boil.

3. Reduce heat to medium-low to maintain a simmer.

4. Add in salt, pepper and garlic powder, stirring to incoporate.

5. Cook for 15 minutes partially covered on a low simmer, stirring frequently. As the grits thicken, they will start to spatter at you. Even if it is before the 15 minutes, you can go ahead and move to the next step. The grits will continue to cook, even when you turn the heat off.

6. Stir in the butter and parmesan until melted and incorporated.

7. Turn off the heat, place on the lid and let rest until the shrimp mixture is ready (up to 20 minutes, if you need it).

Shrimp

1. Melt the butter over medium-low heat with the olive oil.

2. Add pepper, and cook 5 minutes.

3. Add sausage and cook 3 minutes more.

4. Add garlic and cook one minute, being careful not to burn it.

5. Add shrimp, lemon juice and zest, cajun seasoning; stir to combine

6. Place a lid or tin foil on top to cover, and cook until shrimp turn pink, about 5 minutes (Note: Time may vary based on the size of your shrimp).

7. Serve the shrimp mixture over the grits. I like to add a spoon full of the pan juices too. Garnish with fresh parsley or chives, if desired.

Recipe Video

Recipe Notes

*If you are using uncooked andouille sausage, brown it first. The remove it from the pan using a slotted spoon. Use the fat in the pan to cook the pepper in. Add it back to the pan at the end, stirring in with the cooked shrimp.

** Chicken andouille sausage is also fabulous in this recipe, if you are avoiding pork. Amylu’s and Trader Joe’s brands are both great. There are also many great vegetarian sausages that would work well in this recipe.

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Nutrition Facts

Cajun Shrimp and Grits (with Andouille Sausage)

Amount Per Serving

Calories 543 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 10g63%

Cholesterol 270mg90%

Sodium 1764mg77%

Potassium 311mg9%

Carbohydrates 41g14%

Sugar 7g8%

Protein 36g72%

Vitamin A 1090IU22%

Vitamin C 16.8mg20%

Calcium 392mg39%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

Note: This recipe originally appeared on A Pinch of Healthy February 7, 2018. It was recently updated with some new photos. Here is what it used to look like.