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5 from 1 vote

Cajun Shrimp & Grits

This Cajun Shrimp & Grits recipe is rich, creamy, and full of bold Southern flavor. The cheesy grits pair perfectly with smoky Andouille sausage, juicy shrimp, and a spiced Cajun cream sauce that ties everything together.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4

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 Cajun 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
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Green onions sliced (for garnish)

Instructions

  • In a medium pot, bring chicken broth and milk to a simmer.
  • Slowly whisk in the grits to avoid lumps. Reduce heat to low.
  • Stir occasionally until thickened, about 20–25 minutes (or follow package directions if using quick-cooking grits).
  • Stir in butter and shredded cheddar cheese until smooth and creamy. Season with salt and pepper to taste. Keep warm.
  • Pat shrimp dry and toss with 1 tablespoon Cajun seasoning.
  • Heat olive oil in a large skillet over medium-high heat.
  • Sear shrimp for about 2 minutes per side until just cooked through. Remove and set aside.
  • In the same skillet, add Andouille sausage and cook until browned. Remove and set aside with shrimp.
  • In the same skillet, add onions and bell peppers. Cook until softened, about 5 minutes.
  • Stir in garlic and cook for 1 minute.
  • Sprinkle in smoked paprika, remaining Cajun seasoning, and crushed red pepper flakes. Stir to coat.
  • Pour in chicken broth and heavy cream. Bring to a gentle simmer and let thicken, about 5–7 minutes.
  • Return sausage and shrimp to the skillet. Toss to coat in the sauce. Taste and adjust seasoning with salt and pepper.
  • Spoon creamy cheddar grits into bowls.
  • Top with Cajun shrimp, sausage, and peppers in sauce.
  • Garnish with fresh parsley and green onions.