Cajun Shrimp and Grits

Cajun shrimp and grits is one of those dishes that sounds fancy and Southern and like a lot of work, but I promise you it is not. It has become one of my favorite dinners to make when I want something that feels really indulgent but I still have a 40-minute window. The combo of spicy Cajun shrimp, smoky andouille, and creamy cheesy grits is just unreal.

I first had shrimp and grits at a restaurant in Kansas City and immediately went home and tried to recreate it. After a few attempts I landed on this version and I think it is honestly better than what I ordered out. Bolder flavor, cheesier grits, more sauce. All good things.

The Key to Really Good Grits

Do not rush the grits. Keep the heat low after the initial boil and stir them often. The butter, cheese, and cream go in at the very end and that is what makes them over-the-top creamy and rich. If they thicken up too much while you are working on the shrimp, just stir in a splash of warm water or broth.

The andouille sausage adds so much smoky depth to this dish. You can find it at most grocery stores now. If you cannot, a good spicy smoked sausage works too. Just get that sear on it so it gets a little crispy at the edges. That texture is everything.

Cajun Shrimp and Grits

Spicy Cajun-seasoned shrimp with andouille sausage in a rich sauce served over ultra creamy cheesy grits.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Southern

Ingredients Method Notes

Ingredients

  

• 1 lb large shrimp peeled and deveined
• 6 oz andouille sausage sliced into rounds
• 2 tbsp Cajun seasoning divided
• 3 cloves garlic minced
• 1 bell pepper diced
• 1/2 onion diced
• 1/2 cup chicken broth
• 2 tbsp butter
• 2 tbsp green onions sliced, for garnish
• 1 cup quick-cook grits
• 4 cups water or chicken broth for grits
• 1 cup shredded cheddar cheese
• 2 tbsp butter for grits
• 1/4 cup heavy cream for grits
• 1 tsp salt for grits

Method

 

1. Bring 4 cups water or broth to a boil. Whisk in grits and reduce to a simmer. Cook, stirring often, for 5 to 7 minutes until thick. Stir in butter, cream, cheddar, and salt. Keep warm.
2. Toss shrimp with 1 tbsp Cajun seasoning.
3. Cook andouille sausage in a skillet over medium-high heat until browned, about 3 minutes. Remove and set aside.
4. In the same skillet, cook onion and bell pepper for 3 minutes. Add garlic and cook 1 minute more.
5. Add shrimp and cook for 1 to 2 minutes per side. Add sausage back to the pan.
6. Add chicken broth, remaining Cajun seasoning, and butter. Stir and cook for 2 minutes until sauce comes together.
7. Spoon shrimp and sauce over grits. Top with green onions and serve immediately.

Notes

Stone-ground grits have the best flavor and texture. They take longer to cook but are worth it.

This is definitely a special occasion weeknight meal, if that makes sense. Try it and let me know what you think in the comments!

xo, Pam