Shrimp and Grits with Andouille sausage

5 from 7 votes

This easy Shrimp and Grits with Andouille Sausage is full of flavor! Cajun-seasoned shrimp pairs perfectly with spicy sausage and creamy, cheesy grits. Caramelized onions, bellpeppers, and blistered tomatoes are the perfect additions to complete this dish.

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 582

Author Jessica Kwon

Ingredients

4 cups water
3 tablespoon butter divided
1 cup stone-ground grits
¾ cup milk
1¼ cup shredded cheddar cheese I recommend using extra sharp cheddar
3 links chicken Andouille sausage cut on a bias
¼ small onion chopped
1 bellpepper chopped
1 jalapeno de-seeded and chopped (optional)
½ cup halved grape or cherry tomatoes
2-3 cloves garlic minced
½ lb shrimp peeled & de-veined. Option to have tails on or off
1 teaspoon Cajun seasoning see notes
1 teaspoon lemon juice
Green onion for garnish

Instructions

Cook the grits. Add water, 2 tablespoon butter, and 1 teaspoon salt to a large pot and bring to a boil. Slowly stream in the grits while continuously whisking. Let it return to a boil, then turn the heat down to low and simmer for 18-25 minutes until tender. Frequently stir to prevent clumping and add more water if the grits get too thick.
Pour in milk. Simmer until creamy, then turn off heat. Stir in cheese and season generously with salt and pepper. Cover and keep warm until ready to serve.
Sear the sausage. Melt remaining butter in a large wide pan. Sear sausage on both sides for about 2-3 minutes each, then set aside.
Cook the veggies. Add onion and bellpepper to pan, sautéing for 3-4 minutes until soft. Then stir in jalapeno and tomatoes, cooking for 1-2 additional minutes.
Add garlic and season veggies with salt and pepper. Toast for 30 seconds until fragrant.
Cook the shrimp. Pat shrimp dry and season with salt, pepper, and Cajun seasoning. Push veggies to the edge of the skillet and add the shrimp. When the first side is opaque (1-2 minutes), flip and finish cooking for one more minute. Return the sausage to the pan to heat through and finish with lemon juice.
Assemble. Serve grits in a bowl. Top with shrimp and sausage mixture, spooning leftover pan juices on top. Garnish with green onion and finish with a squeeze of lemon. Serve immediately.

Notes

To make your own Cajun seasoning, combine ¾ tsp garlic powder, ½ teaspoon onion powder, 1¼ teaspoon paprika, ¼ tsp cayenne, ½ teaspoon oregano, ½ teaspoon thyme, and ¼ teaspoon red pepper flakes.
Storing Leftovers: Store in an air-tight container in the fridge for up to 5 days.
To Reheat: Stovetop or microwave will work. You may need to add a splash of water, milk, or broth.
To Freeze: Let grits cool to room temperature. Line an air-tight container with plastic wrap, then pour grits on top. Wrap the grits in the plastic wrap, removing as much as air as possible, and cover with the lid. Store in the freezer for up to 1 month. Let thaw overnight and follow reheating instructions above.

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