Cajun Shrimp and Andouille Grits Recipe

If you’re craving a dish that brings bold flavors and comforting textures together, you’re in for a treat. This Cajun Shrimp and Andouille Grits Recipe is absolutely fan-freaking-tastic — it’s loaded with spicy sausage, juicy shrimp, and creamy, cheesy grits that will have you coming back for seconds. I love this recipe because it’s warm and hearty but still bright with that splash of lemon and a hint of garlic – perfect for any night when you want something special but not complicated.

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Ingredients You’ll Need

Each ingredient in this Cajun Shrimp and Andouille Grits Recipe plays an important role — from the spicy sausage to the sharp parmesan cheese and the richness of butter. Picking quality andouille and fresh shrimp really makes a noticeable difference, so I always recommend shopping a bit carefully here.

• Butter: Use real butter for richness that melts perfectly into the grits and shrimp.
• Olive Oil: Helps to brown the peppers and sausage without burning the garlic.
• Red Bell Pepper: Adds a subtle sweetness and color contrast that brightens the dish.
• Andouille Sausage: I used fully cooked Aidele’s andouille for convenience, but any smoky and spicy sausage will do.
• Garlic: Freshly minced garlic is key for that punch of flavor; avoid pre-minced for the best taste.
• Shrimp (peeled and deveined): Fresh or thawed frozen shrimp works — I like medium-size for an ideal bite.
• Lemon Juice and Zest: These bring a refreshing brightness that cuts through all the richness.
• Cajun Seasoning: I use Tony Chacherie’s, but any good Cajun mix will do; adjust to taste depending on heat preference.
• Water and Milk: Combining both keeps the grits creamy without being too heavy. I use 2% milk but whole milk or cream can be swapped for extra indulgence.
• Salt and Pepper: Season thoughtfully because you’ll taste these throughout.
• Old Fashioned Grits: Make sure these aren’t instant – the texture difference is noticeable and much better.
• Garlic Powder: Enhances the garlic flavor subtly in the grits.
• Parmesan Cheese: For that cheesy depth and slight nuttiness, freshly grated is best.
• Fresh Parsley or Chives (optional): I love a sprinkle of greenery at the end for freshness and color.

Variations

I love making this Cajun Shrimp and Andouille Grits Recipe my own depending on who I’m feeding or what I have in the fridge. Feel free to switch it up and make it your own–you’ll find it really forgiving and adaptable.

• Protein Swap: If you’re not a fan of shrimp or want to mix it up, try smoked sausage or grilled chicken chunks instead — my family loves a smoky twist with chicken.
• Dairy-Free Version: Swap butter for olive oil and use coconut milk or almond milk to keep the grits creamy without dairy, perfect for a lighter or allergy-friendly take.
• Extra Veggies: Toss in some chopped tomatoes or spinach at the end for a fresh bite—this is my go-to when I want to sneak more greens in.
• Spice Level: Add a pinch of cayenne or a splash of hot sauce if you want it hotter—just be careful as the andouille already brings some heat.

How to Make Cajun Shrimp and Andouille Grits Recipe

Step 1: Sauté Your Aromatics and Andouille

Start by melting the butter and warming the olive oil in a large skillet over medium heat. Toss in your diced red bell pepper and cook for about 3–4 minutes until softened but still vibrant. Then add the sliced andouille sausage—since mine was fully cooked, I just browned it slightly to deepen the flavor without drying it out. Mince your garlic finely and stir it in, letting it cook just for about 30 seconds until fragrant—you don’t want it to burn, so keep an eye on that.

Step 2: Cook the Shrimp with Cajun Seasoning

Push the sausage and peppers to one side and add the raw shrimp to the pan. Sprinkle half a teaspoon of your Cajun seasoning, plus a pinch of salt and pepper. Cook the shrimp just until they turn pink and opaque—this usually takes about 2–3 minutes per side. At the very end, squeeze in the juice of one large lemon and sprinkle some lemon zest for a fresh, zesty finish.

Step 3: Prepare the Creamy Garlic Parmesan Grits

While your shrimp cooks, bring 3 1/2 cups of water and 3 cups of milk to a boil in a medium saucepan. Add salt, pepper, and garlic powder for seasoning. Slowly whisk in the old fashioned grits to avoid lumps. Reduce the heat and simmer, stirring frequently, for about 20–25 minutes until thick and creamy. Stir in 2 1/4 tablespoons of butter and 3/4 cup of grated parmesan cheese at the end for that silky, cheesy goodness. Give it a taste and adjust seasoning as needed.

Step 4: Plate and Garnish

Ladle a generous scoop of the warm, cheesy grits onto your plate and top with the sausage, shrimp, and pepper mixture. I always sprinkle some chopped fresh parsley or chives on top—not just for color, but for a little fresh bite that balances all the richness. Serve immediately and watch everyone dig in happily.

How to Serve Cajun Shrimp and Andouille Grits Recipe

Garnishes

I love to finish this dish off with fresh parsley or sliced chives—the pops of green add freshness and a little texture against the creamy grits. Sometimes I toss in a few thin slices of green onion or a sprinkle of smoked paprika for color and a hint of smoky aroma. A lemon wedge on the side lets everyone add an extra zing if they want.

Side Dishes

I usually serve this Cajun Shrimp and Andouille Grits Recipe alongside a crisp green salad or some roasted asparagus to keep things balanced. For celebrations, I’ve paired it with sautéed collard greens or even garlic bread, which helps sop up all that delicious sauce.

Creative Ways to Present

For special occasions or when guests come over, I like to set this up buffet style with toppings laid out alongside—diced avocado, sliced jalapeños, extra cheese, and chopped green onions. You can serve the grits in individual shallow bowls with shrimp and sausage artfully arranged on top, garnished with microgreens or edible flowers for a festive touch.

Make Ahead and Storage

Storing Leftovers

I store leftover shrimp and grits separately when I can – shrimp in an airtight container in the fridge, and the grits in another. This keeps the textures from getting too mixed and helps maintain flavor. Leftovers are best eaten within 2 days for optimal freshness.

Freezing

If you want to freeze the dish, I recommend only freezing the grits portion. Shrimp tends to get rubbery when frozen and reheated. Cool the grits completely, store in a freezer-safe container, and thaw overnight in the fridge before reheating gently on the stove with a splash of milk to regain creaminess.

Reheating

When reheating leftover Cajun Shrimp and Andouille Grits, I warm the shrimp gently in a skillet with a little butter or olive oil to keep it tender. The grits reheat best on the stove with a little added milk or water to loosen them up without drying out. Avoid microwaving if possible—it can make grits gluey and shrimp tough.

FAQs

Final Thoughts

This Cajun Shrimp and Andouille Grits Recipe holds a special place in my kitchen—it’s the ultimate comfort food with such a vibrant Southern vibe. When I first tried it, the combination of creamy grits and the smoky, spicy kick of the sausage and shrimp blew me away. It’s the kind of recipe you want to make again and again, especially when you want something impressive without hours in the kitchen. Honestly, I can’t recommend it enough. Give it a shot, and I promise it’ll become one of your go-to favorites just like it did for me!

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