Description
A quick and easy Southern-inspired dish combining creamy cheddar-infused stone-ground grits with smoky and spicy andouille sausage and Cajun-seasoned shrimp. Perfect for cozy dinners with bold flavors and minimal fuss.
Ingredients
- 1 cup stone-ground grits
- 4 cups water or low-sodium chicken broth
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons unsalted butter, softened
- Salt and freshly ground black pepper, to taste
- 1/2 pound large shrimp, peeled and deveined
- 6 ounces andouille sausage, sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon cayenne pepper (optional)
- Juice of half a lemon
- 2 tablespoons chopped fresh parsley
- Optional: diced green onions or scallions
- Optional: hot sauce on the side
Instructions
- Prepare the grits: In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Slowly whisk in 1 cup of stone-ground grits to avoid lumps. Reduce heat to low and simmer, stirring frequently, for 20–25 minutes, or until thick and creamy.
- Add cheese and butter: Once the grits are tender, remove from heat. Stir in 1 cup shredded sharp cheddar cheese and 2 tablespoons of unsalted butter. Season with salt and black pepper to taste. Cover and set aside to keep warm.
- Cook the andouille sausage: While grits are cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 6 ounces sliced andouille sausage. Cook for about 5 minutes, stirring occasionally, until browned and slightly crispy around the edges. Remove sausage and set aside.
- Sauté the shrimp: In the same skillet, add 1 tablespoon butter. Once melted, add 3 minced garlic cloves and cook for 30 seconds until fragrant. Add the shrimp, 1 teaspoon Cajun seasoning, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (if using). Cook shrimp for 2-3 minutes on each side until pink and opaque.
- Combine sausage and shrimp: Return the cooked andouille sausage to the skillet with the shrimp. Squeeze in juice from half a lemon and stir everything together for a minute to meld flavors. Taste and adjust seasoning if needed.
- Plate the dish: Spoon creamy grits onto plates or shallow bowls. Top generously with the shrimp and sausage mixture. Garnish with 2 tablespoons chopped fresh parsley and, if desired, chopped green onions.
- Final touches: Serve immediately with hot sauce on the side for added heat if desired.
Notes
Use stone-ground grits for authentic texture; quick-cooking grits can be substituted but will be smoother. Stir grits often to prevent lumps and sticking. Cook shrimp quickly over medium-high heat to avoid rubberiness. Adjust cayenne pepper to control spice level. Lemon juice brightens the dish. For gluten-free, ensure seasoning and sausage are gluten-free. Andouille sausage can be substituted with smoked kielbasa or turkey sausage for milder flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Southern, Cajun
Nutrition
- Serving Size: 1 plate (approximate
- Calories: 475
- Sugar: 2
- Sodium: 850
- Fat: 25
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
Keywords: shrimp and grits, Cajun shrimp, andouille sausage, Southern cooking, quick dinner, creamy grits, spicy shrimp, comfort food