Go Back
+ servings
Cajun shrimp and grits with andouille sausage

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


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)


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).


  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. 

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.