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Comforting Shrimp and Grits with Andouille Sausage

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A warm, satisfying Southern-inspired dish combining creamy sharp cheddar grits with smoky Andouille sausage and tender shrimp, perfect for quick and cozy dinners.

Ingredients

Scale
  • 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
  • 12 oz medium shrimp, peeled and deveined
  • 6 oz Andouille sausage, sliced
  • 2 tablespoons olive oil or butter
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1/2 cup diced green bell pepper (optional)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Fresh parsley, chopped (for garnish)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Bring 4 cups of water or chicken broth to a boil in a medium saucepan. Slowly whisk in 1 cup of stone-ground grits to prevent lumps. Reduce heat to low and simmer, stirring frequently, until thickened and tender—about 20-25 minutes.
  2. Stir in 2 tablespoons of unsalted butter and 1 cup of shredded sharp cheddar cheese. Season with salt and freshly ground black pepper to taste. Keep warm while you prepare the shrimp and sausage.
  3. Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add the sliced Andouille sausage and cook until browned and slightly crispy, about 4-5 minutes. Remove sausage from the skillet and set aside, leaving the fat in the pan.
  4. In the same skillet, add the chopped onion, green bell pepper, and minced garlic. Cook over medium heat until softened and fragrant, about 3-4 minutes.
  5. Push the vegetables to the side and add the shrimp to the skillet. Sprinkle with smoked paprika, cayenne pepper, salt, and pepper. Cook shrimp until pink and opaque, about 2 minutes per side.
  6. Return the browned Andouille sausage to the skillet and mix everything together. Squeeze in 1 tablespoon fresh lemon juice. Taste and adjust seasoning if needed. Let everything warm together for another minute or two.
  7. Spoon creamy grits into bowls and top generously with the shrimp and sausage mixture. Garnish with chopped fresh parsley.

Notes

If grits thicken too much while waiting, stir in a splash of warm water or broth to loosen before serving. Browning the sausage first is key for flavor. Avoid overcooking shrimp to keep them tender. Use stone-ground grits for best texture. Substitute almond flour-based grits or polenta for gluten-free option. Swap Greek yogurt for butter in grits for tangier creaminess.

Nutrition

Keywords: shrimp and grits, Andouille sausage, Southern recipe, comfort food, quick dinner, creamy grits, seafood, sausage

Find it online: https://leilameals.com/comforting-shrimp-and-grits-with-andouille-sausage-easy-homemade-recipe/