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.
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
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Bring the milk and water to a boil.
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Whisk in the grits, and return to a boil.
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Reduce heat to medium-low to maintain a simmer.
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Add in salt, pepper and garlic powder, stirring to incoporate.
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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.
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Stir in the butter and parmesan until melted and incorporated.
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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
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Melt the butter over medium-low heat with the olive oil.
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Add pepper, and cook 5 minutes.
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Add sausage and cook 3 minutes more.
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Add garlic and cook one minute, being careful not to burn it.
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Add shrimp, lemon juice and zest, cajun seasoning; stir to combine
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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).
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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.