Shrimp and Andouille Grits

Shrimp and Andouille Grits

Shrimp and grits is another classic southern dish consisting of shrimp that is cooked in a sauce and served over grits, or cornmeal. I have been meaning to share this recipe for shrimp and andouille grits for a while now and with Mardi Gras coming up it was the perfect time to do so. Don't let the long list of ingredients fool you as this recipe is actually really easy to make and it only takes about a half an hour to throw together. This is one of those recipes that I like to play around with a lot, changing things up but this version with the andouille sausage has to be my favourite. The sauce that the shrimp and andouille sausage are served in starts out with a base of onions, celery and pepper and it is seasoned with garlic, thyme and cajun seasoning before being smoothed out by some cream. Serving the shrimp and andouille over simple buttered grits is always nice but I like to add some cheese to the grits and a sharp white cheddar is particularly nice.

Shrimp and Andouille Grits

Shrimp and Andouille Grits

Shrimp and Andouille Grits

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4

Shrimp and andouille sausage in a tasty bell pepper sauce served over creamy white cheddar grits.

  • 4 cups water
  • 1 cup grits/cornmeal
  • 1 tablespoon oil
  • 1/2 pound andouille sausage, cit into small pieces
  • 1 tablespoon cajun seasoning
  • 1/2 pound shrimp, peeled and deviened
  • 1 tablespoon oil
  • 1 onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1/2 teaspoon thyme, chopped
  • 1 tablespoon cajun seasoning
  • 1 cup chicken broth
  • 1 tomato, diced
  • salt and pepper to taste
  • 1/4 cup heavy cream
  • 3 green onions, sliced
  • 1 handful parsley, chopped
  • 2 tablespoon butter
  • 1 cup cheddar, grated
  • salt and pepper to taste
  1. Bring the water to a boil, stir in the grits, reduce the heat and simmer until tender.
  2. Meanwhile, heat the oil in a pan over medium-high heat.
  3. Add the sausage and sear, about 3 minutes and set aside.
  4. Toss the shrimp in the cajun seasoning, add the shrimp to the pan and cook, about 2-3 minutes and set aside.
  5. Heat the oil in the pan, add the onions, peppers and celery and cook until tender, about 5-7 minutes.
  6. Add the garlic, thyme and cajun seasoning and cook until fragrant, about a minute.
  7. Add the broth and tomato and simmer to reduce a bit, about 5 minutes.
  8. Add the sausage and shrimp, season with salt and pepper, mix in the cream, green onions and parsley and remove from heat.
  9. Mic the butter and cheddar into the grits and remove from heat.
  10. Serve the shrimp over the grits.


The Cookinglady said...

This looks fantastic Kevin. I love shrimp and grits.

bellini said...

It looks like you are getting into the spirit Kevin!

Chris said...

wow, great job!

One of my favorite dishes and about the best photo I have ever seen of it.

Girlie Blogger said...

What a gorgeous meal.

stef de fla said...

As a French person I have never been really attracted by cornmeal but you're making me change my mind. I was wondering what to do with my frozen shrimps and now I know!

mireia badia said...

You always share great recipes!!!! Thanks so much!

Georgia | The Comfort of Cooking said...

What a delicious and flavorful Cajun dish, Kevin! This looks right up my alley. Thanks for sharing!

Sue said...

Wow, this sounds delicious and easy too! I've never had grits or cornmeal before; does it taste exactly like fresh corn?

Justin Postma said...

I like shrimps so i will definitely like this recipe!!!

stef de fla said...

I made this today, I couldn't wait. Of course it was awesome!

Nicole, RD said...

Wow...this looks absolutely amazing. Shrimp and grits is on my foodie bucket list!

peter said...

I like your blog. thank you very much

Sara said...

it seems so good.. :-) I discovered u by chance and I adore shrimps.. thanks for this recipe! I'l try it for sure..

Gauri Gharpure said...

Not only are your recipes so neat, the presentation and photos are spectacular too

Alexandra said...

Looks great! I gotta try this recipe since I am heading to New Orleans in a few months!

Susie Q said...

This is delicious. I made it tonight for my husband and his parents. 4 clean plates at the end of the meal. I will definitely make this again. Thank you!

I Love COOKING! said...

WOW!! Fantastic!

Jessica said...

I'm going to have to try this. I keep hearing that shrimp tastes good with grits, I do like my grits a bit sweet but def going to give this a go! Thanks so much for sharing!!!

Martha said...

Made this last night for me and the boyfriend. Absolutely loved it and he liked it so much he had seconds!

kariflack79 said...

Tried this tonight, great recipe! The cheddar got mixed in with the topping instead of the grits, but it was still superb! My partner and I really appreciate your recipes--this is our third time trying one & we plan to keep on going, great job!

Liz said...

I just tried this and I must have done something really was a lot of work and it was terrible:(. I usually like your recipes but this is definitely not a make again:(

Kevin said...

Liz: Can you give me some more information on what was wrong?

Anonymous said...

I've just bookmarked this. I'm going to make me some shrimp and grits this weekend. I can't wait!

Kristi said...

I made this for my roommates tonight, and it was a hit. They all loved it! We recently had a similar dish at a fancy restaurant in Charleston. This dish tasted just as great as that dish. Thank you for posting this recipe.

Angie Barrett said...

one of my favorite meals!

Anonymous said...

Kevin, Wanted to know if you peel the shrimp first before cooking as it seems a pain to eat on grits if you had to deal with peeling the shrimp. Thanks and looking forward to making this. Shirley

Laney J said...

Note: 'grits' does not equal 'or cornmeal'

Kevin said...

Anonymous: Yes I peel them first but I do leave the tails on a few of them when I photograph dishes like this as it gives a better presentation for the photo.

Dizzie said...

This is fantastic! Made it tonight and it was a hit. I did use some cornstarch and some of the sauce to thicken the sauce a little (a good southern roux would be good, too, but I was in a hurry and cornstarch is quick) and added salt to the grits. Two thumbs up from me!

Anonymous said...

Great rendition, made it tonight and will file it as a go-to. It took more than the 35 minutes - partly due to me having to devein fresh shrimp - but it was worth it. I'm stuffed right now lol

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