Description

Cajun Shrimp & Grits with Andouille Sausage is a classic Southern dish featuring tender shrimp and spicy andouille sausage sautéed with garlic, lemon, and red bell pepper, served over creamy garlic parmesan cheese grits. This hearty and flavorful recipe is perfect for Mardi Gras or any festive meal, combining robust Cajun seasoning with comforting cheesy grits for a delicious and satisfying dish.

Ingredients

Scale

Shrimp and Sausage Mixture

1 Tablespoon butter
1 Tablespoon olive oil
1/2 red bell pepper, diced
12 ounces andouille sausage (fully cooked, such as Aidele’s)
2 cloves garlic, finely minced
1 pound raw shrimp, peeled and deveined
Juice of one large lemon
Zest of half the lemon
1/2 teaspoon Tony Chacherie’s Cajun seasoning (or Cajun seasoning mix of your choice)

Grits

3 1/2 cups water
3 cups milk (2% or any kind)
3/4 teaspoon salt (more or less to taste)
1/3 teaspoon pepper (more or less to taste)
1 1/2 cups old fashioned uncooked grits (not instant)
3/4 teaspoon garlic powder
2 1/4 Tablespoons butter (more or less to taste)
3/4 cup grated Parmesan cheese

Garnish

Fresh parsley or chives (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Grits: In a medium saucepan, combine the water, milk, salt, and pepper. Bring to a boil over medium-high heat. Gradually whisk in the old fashioned grits and garlic powder, reducing the heat to low. Cook gently, stirring frequently, until the grits are thickened and tender, approximately 20-25 minutes. Stir in the butter and grated Parmesan cheese until melted and well combined. Keep warm.
Cook the Sausage and Vegetables: While the grits are cooking, heat butter and olive oil in a large skillet over medium heat. Add the diced red bell pepper and sliced andouille sausage. Cook for about 5-7 minutes, stirring occasionally, until the sausage is browned and the pepper is tender.
Add Garlic and Shrimp: Add the finely minced garlic to the skillet and sauté for 1 minute until fragrant. Then add the peeled and deveined shrimp. Season with Cajun seasoning, lemon juice, and lemon zest. Cook shrimp for 3-4 minutes, stirring occasionally, until they turn pink and are cooked through. Be careful not to overcook.
Combine and Serve: Spoon the creamy grits onto plates or into bowls. Top with the Cajun shrimp and andouille sausage mixture. Garnish with fresh parsley or chives if desired. Serve immediately for best flavor and texture.

Notes

Cajun shrimp and grits is a delicious Southern dish perfect for Mardi Gras or any festive occasion.
Use fully cooked andouille sausage for convenience, but uncooked sausage can be used if cooked thoroughly.
Old fashioned grits provide the best texture; avoid instant grits for this recipe.
Adjust Cajun seasoning and salt levels to your personal taste preference.
Fresh parsley or chives add a fresh garnish but are optional.

Nutrition

Serving Size: 1 serving
Calories: 543 kcal
Sugar: 7 g
Sodium: 1764 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 2 g
Protein: 36 g
Cholesterol: 270 mg