Cajun Shrimp & Grits

When you think of Southern comfort food, nothing hits quite like a hot bowl of shrimp and grits. Creamy, cheesy grits loaded with juicy shrimp, smoky Andouille sausage, sweet bell peppers, and topped with a rich Creole cream sauce—this is comfort food at its finest. And instead of your everyday Cajun seasoning, we’re taking it up a notch with Creole Kick, adding depth, balance, and that signature Southern punch of flavor.

This dish brings together everything you love about Southern cooking—bold seasoning, creamy textures, and hearty ingredients—into one unforgettable meal. Whether you’re cooking for family dinner, Sunday brunch, or trying to impress some guests, this recipe is guaranteed to have everyone asking for seconds.

---

Why You’ll Love This Recipe

✅ Rich and Flavorful – Creamy cheddar grits paired with a smoky, spiced Creole sauce.
✅ Restaurant Quality at Home – Tastes like something you’d order at a New Orleans bistro.
✅ One-Pan Sauce – The shrimp, sausage, and peppers all come together in one skillet for easy cleanup.
✅ Creole Kick Upgrade – Adds layers of flavor without overwhelming heat.

---

📝 Ingredients

For the Grits

• 4 cups chicken broth (or water)
• 1 cup stone-ground grits
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 1 ½ cups extra-sharp cheddar cheese, shredded
• Salt and black pepper, to taste

For the Shrimp & Sauce

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons Creole Kick seasoning (divided)
• 1 tablespoon olive oil
• 12 oz Andouille sausage, sliced into rounds
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• 1 teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes (optional, for extra heat)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Green onions, sliced (for garnish)

---

👨‍🍳 Instructions

1. Make the Cheddar Grits

1. In a medium pot, bring chicken broth and milk to a simmer.
2. Slowly whisk in the grits to avoid lumps. Reduce heat to low.
3. Stir occasionally until thickened, about 20–25 minutes (or follow package directions if using quick-cooking grits).
4. Stir in butter and shredded cheddar cheese until smooth and creamy. Season with salt and pepper to taste. Keep warm.

Save This Recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Permalink Post Post

Save

2. Cook the Veggies & Shrimp & Sausage

1. Pat shrimp dry and toss with 1 tablespoon Creole Kick.
2. Heat olive oil in a large skillet over medium-high heat. Add onions and bell peppers. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add shrimp and sausage and cook for 5minutes.

3. Build the Creole Cream Sauce

1. Remove most of the shrimp and sausage leaving a bit in the pan.
2. Pour in chicken broth and heavy cream. Bring to a gentle simmer and let thicken, about 5–7 minutes.
3. Return vegies and sausage and shrimp to the skillet. Toss to coat in the sauce. Taste and adjust seasoning with salt and pepper.

4. Assemble & Serve

1. Spoon creamy cheddar grits into bowls.
2. Top with shrimp, sausage, and peppers in sauce.
3. Garnish with fresh parsley and green onions.

---

🔥 AB’s Expert Tips & Tricks

• Stone-ground grits are king – They give you a better texture and flavor than instant.
• Don’t overcook the shrimp – Pull them as soon as they turn pink; they’ll finish cooking in the sauce.
• Balance the cream sauce – Taste before serving; Creole Kick already has seasoning, so you might not need extra salt.
• Make it ahead – Grits can be made 1–2 days ahead. Just reheat with a splash of milk or broth to bring them back to life.

---

Variations

1. Spicy Twist – Double the red pepper flakes if you want that extra kick.
2. Seafood Upgrade – Add crawfish or lump crab meat with the shrimp.
3. Smoky Flavor – Stir in a splash of smoked hot sauce or liquid smoke to deepen the flavor.
4. Creamy Cheddar-Jalapeño Grits – Add diced jalapeños for a little heat in the grits.
5. Lighten It Up – Use half-and-half instead of heavy cream.
6. Vegetarian Version – Skip the shrimp and sausage, and use roasted mushrooms and zucchini.
7. Bacon Bonus – Cook chopped bacon with the sausage for even more smoky richness.

---

What to Serve With Shrimp & Grits

• Skillet cornbread
• Butter biscuits
• Southern collard greens
• Roasted asparagus
• Side salad with Creole vinaigrette
• Fried okra
• Blackened catfish (for a surf-and-surf combo)

---

Storage & Reheating

• Refrigerator: Store leftovers in airtight containers for up to 3 days.
• Freezer: The grits freeze well, but the cream sauce is best fresh. If freezing, store sauce and grits separately.
• Reheating: Warm grits with a splash of milk or broth. Gently reheat shrimp and sauce in a skillet to avoid overcooking.

---

Serving Sizes for Gatherings

This recipe makes 4 hearty bowls. For a party or family gathering, double or triple the recipe—it scales beautifully. Serve in a large cast iron skillet for presentation, with bowls of garnishes on the side.