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3 Amazing Shrimp and Grits with Andouille Secrets

Shrimp and Grits with Andouille
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Enjoy this comforting twist on classic Southern Shrimp and Grits, featuring spicy shrimp perfectly paired with creamy, sharp cheddar grits and savory, smoky Andouille sausage. It is a flavorful dinner you will want to make again.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 pound Andouille sausage, sliced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups quick-cooking grits
  • 4 cups water or milk
  • 1 teaspoon salt (for grits)
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons butter
  • 2 green onions, sliced, for garnish

Instructions

  1. Prepare the grits according to package directions using water or milk and salt. Stir in the cheddar cheese and butter until melted and creamy. Keep warm.
  2. While grits cook, heat olive oil in a large skillet over medium heat. Add the sliced Andouille sausage and cook until browned, about 4-5 minutes. Remove sausage and set aside, leaving rendered fat in the skillet.
  3. Add the chopped onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the shrimp, Cajun seasoning, salt, and pepper to the skillet. Cook for 2-3 minutes per side until the shrimp are pink and cooked through.
  5. Pour in the chicken broth and heavy cream. Bring the mixture to a simmer and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
  6. Return the cooked sausage to the skillet and stir to combine.
  7. Spoon a generous portion of the cheesy grits into bowls. Top with the spicy shrimp and sausage mixture.
  8. Garnish with sliced green onions before serving immediately.

Notes

  • Adjust the amount of Cajun seasoning based on the heat level of your sausage and your preference for spice.
  • For richer grits, use half milk and half water, or all whole milk.
  • You can substitute smoked sausage if Andouille is unavailable, but you will lose some of the traditional smoky spice.

Nutrition

Find it online: https://afripaket.com/shrimp-and-grits-with-andouille-recipe/