Cajun Shrimp and Grits

This Cajun Shrimp and Grits brings together silky, buttery grits and zesty shrimp with andouille sausage for one unforgettable Southern comfort meal. There is something about the tender shrimp and creamy base that instantly warms the soul on even the longest days. It blends a touch of heat with deep savory notes—making it as perfect for Sunday supper as it is for impressing company.

The first time I made this for my family, the kitchen filled with laughter and the irresistible scent of Cajun spices. Now, every bite takes me back to that memory with every spoonful of creamy grits and juicy shrimp.

Ingredients

• Stone-ground grits: provide a hearty base and soak up all the buttery flavor Choose high-quality grits for the smoothest texture
• Low-sedium chicken broth: brings depth to the grits Water works too if you prefer a milder flavor
• Whole milk: adds richness to the grits Look for whole milk for maximum creaminess
• Unsalted butter: gives silkiness to both grits and shrimp using real butter makes a big difference
• Sharp cheddar cheese: melted into the grits for tangy depth Choose a good sharp block and shred it yourself for best melt
• Salt and black pepper: rounds out the flavor of the grits Fresh cracked pepper adds a subtle spicy aroma
• Large shrimp: are the star of the show Opt for wild-caught if possible for quality and flavor
• Cajun seasoning: coats the shrimp with bold warm spice Check ingredients if you need gluten-free
• Olive oil and unsalted butter: are used for sautéing and building the sauce Choose a mild olive oil for best results
• Andouille sausage: adds savory smokiness Dice it small for little bursts of flavor throughout
• Onion and red bell pepper: bring sweetness and a pop of color Finely chopped makes for easy eating
• Garlic: infuses the sauce with punchy aromatics Look for firm cloves without green shoots
• Scallions and flat-leaf parsley: add a bright fresh finish Be generous with these at the end
• Lemon juice: wakes up all the flavors Squeeze fresh for brightness

Instructions

Prepare the Grits:

Bring four cups of water or chicken broth to a gentle boil in a medium saucepan Stir in one cup of stone-ground grits and half a teaspoon of salt Whisk continuously at first to prevent clumping Lower the heat and simmer uncovered stirring often for about twenty to twenty-five minutes until the mixture is thick creamy and pulls away from the sides Stir in milk three tablespoons of butter and sharp cheddar cheese Season with black pepper Taste and add more salt if needed Cover and keep warm over very low heat stirring occasionally

Season the Shrimp:

Pat the shrimp dry with paper towels and toss with Cajun seasoning in a bowl Make sure every piece is evenly coated This helps the seasoning adhere and the crust to form when cooked

Sear the Shrimp:

Heat one tablespoon each of olive oil and butter in a large skillet over medium-high heat Add shrimp in a single layer Do not overcrowd or they will steam Cook each side for about one to two minutes until just pink and curled Remove shrimp to a plate so they stay tender

Build the Sauce Base:

In the same skillet melt the remaining tablespoon of butter Add diced andouille sausage Sauté for about two minutes stirring until golden and sizzling Add finely chopped onion and red bell pepper Cook stirring occasionally until vegetables are softened and edges start to caramelize about four minutes Add minced garlic and stir constantly for thirty seconds until fragrant

Combine Everything:

Return shrimp and any juices back to the skillet Pour in lemon juice and toss well to combine Warm over low heat just until heated through Add the sliced scallions and chopped parsley Stir briefly for a fresh flavor boost

Serve:

Ladle a generous spoonful of creamy grits into each bowl Top with several shrimp and a scoop of the pan sauce Garnish with extra scallions and parsley Serve piping hot for best texture and flavor

Save

Cheddar is my secret weapon for creamy, tangy grits It melts in and creates that irresistible pull with every spoonful Whenever I make this, my family fights over the last bit of cheese-laced grits at the bottom of the pot We laugh and scrape every bite clean

Storage Tips

This dish is best enjoyed fresh, but you can refrigerate leftovers in sealed containers for up to two days Grits will thicken as they sit To reheat, add a splash of milk and gently warm them over low heat stirring until creamy again Shrimp are most tender when just-cooked, so avoid reheating multiple times

Ingredient Substitutions

If you cannot find andouille sausage try smoked turkey sausage or a spicy chicken sausage For extra heat, a shake of cayenne or a sprinkle of hot sauce works wonders You can swap cheddar for gouda or pepper jack for a new twist Quick-cooking grits can be used in a pinch but stone-ground deliver the best texture

Serving Suggestions

Serve with sautéed greens or a chopped tomato salad for freshness Warm cornbread or a hunk of crusty bread makes a Southern feast If you love brunch, tuck a fried or poached egg on top—the runny yolk mingles deliciously with the grits

Cultural and Historical Context

Shrimp and grits is rooted in Southern coastal kitchens Historically a fishermans breakfast in the Lowcountry it now graces restaurant tables everywhere Each region adds its twist—seared sausage, smoky bacon, or a hint of lemon The Cajun version celebrates bold spices and the joy of shared meals

Seasonal Adaptations

Use sweet corn or fresh summer tomatoes as toppings for a summery spin Fold sautéed greens like collards or spinach into the grits for a fall or winter touch Try adding a splash of hot sauce or a pinch of cayenne for extra warmth in colder months

Helpful Notes

Buy wild-caught shrimp when possible for best flavor A heavy-bottomed pot helps prevent the grits from sticking Let grits gently simmer—rushing this step makes them gritty

Success Stories

This dish is always a showstopper at potlucks Guests never believe how easy it is to pull together Many readers tell me their picky eaters have turned into shrimp lovers thanks to this recipe The sauce is so good people always ask for a second helping

Freezer Meal Conversion

While grits have the best texture when fresh you can freeze cooled grits in airtight containers for up to two months Defrost overnight in the fridge and reheat with milk The shrimp and sauce are best enjoyed right away but you can prep the sausage and peppers ahead and freeze in portions

Save

Enjoy this flavorful Southern classic, perfect for any occasion!

Recipe FAQ Section

→ How can I make the grits extra creamy?

Use a combination of milk and butter with the water, and finish with sharp cheddar cheese for added richness and creaminess.

→ Can I use another protein instead of shrimp?

Yes, chicken or smoked tofu can be substituted for shrimp for a different take while preserving the bold flavors.

→ What’s the best type of grits to use?

Stone-ground grits provide the best texture and flavor, though quick-cooking grits can be used when time is short.

→ Are there tips to control the spice level?

Adjust the Cajun seasoning or add a pinch of cayenne for more heat. For milder taste, use smoked paprika instead.

→ What side dishes complement this meal?

Fresh green salads, sautéed greens, or cornbread pair nicely, enhancing the Southern-inspired flavors.