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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Shrimp and Andouille Grits

[heart_this] · Feb 19, 2012 · 31 Comments

Shrimp and Andouille Grits

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

ingredients
  • 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
directions
  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.
Similar Recipes:
Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream
Fresh Pea Risotto with Spicy Grilled Shrimp
Shrimp and Okra Gumbo
Fried Green Tomato and Shrimp Remoulade Po Boy
Cajun Shrimp and Andouille Cheese Dip

Cajun and Creole, Food, Gluten-free, Main Course, Pork, Recipe, Seafood, Shrimp, Southern

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Reader Interactions

Comments

  1. The Cookinglady says

    February 19, 2012 at 5:30 pm

    This looks fantastic Kevin. I love shrimp and grits.

    Reply
  2. bellini says

    February 19, 2012 at 6:32 pm

    It looks like you are getting into the spirit Kevin!

    Reply
  3. Chris says

    February 19, 2012 at 7:52 pm

    Dude….
    Dude….
    wow, great job!

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

    Reply
  4. Girlie Blogger says

    February 19, 2012 at 9:29 pm

    What a gorgeous meal.

    Reply
  5. stef de fla says

    February 20, 2012 at 1:49 am

    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!

    Reply
  6. mireia badia says

    February 20, 2012 at 9:30 am

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

    Reply
  7. Georgia | The Comfort of Cooking says

    February 20, 2012 at 5:16 pm

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

    Reply
  8. Sue says

    February 20, 2012 at 7:19 pm

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

    Reply
  9. Justin Postma says

    February 20, 2012 at 7:30 pm

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

    Reply
  10. stef de fla says

    February 21, 2012 at 12:38 am

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

    Reply
  11. Nicole, RD says

    February 21, 2012 at 1:19 am

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

    Reply
  12. peter says

    February 21, 2012 at 11:56 pm

    I like your blog. thank you very much

    Reply
  13. Sara says

    February 22, 2012 at 1:58 pm

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

    Reply
  14. Gauri Gharpure says

    February 23, 2012 at 1:48 am

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

    Reply
  15. Alexandra says

    February 23, 2012 at 7:24 am

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

    Reply
  16. Susie Q says

    February 26, 2012 at 3:27 am

    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!

    Reply
  17. I Love COOKING! says

    February 27, 2012 at 7:48 am

    WOW!! Fantastic!

    Reply
  18. Jessica says

    February 28, 2012 at 7:32 pm

    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!!!

    Reply
  19. Martha says

    March 13, 2012 at 1:51 pm

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

    Reply
  20. kariflack79 says

    March 17, 2012 at 3:26 am

    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!

    Reply
  21. Liz says

    May 22, 2012 at 2:12 am

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

    Reply
  22. Kevin says

    May 24, 2012 at 11:04 am

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

    Reply
  23. Anonymous says

    June 28, 2012 at 2:54 am

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

    Reply
  24. Kristi says

    December 4, 2012 at 12:22 am

    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.

    Reply
  25. Angie Barrett says

    February 8, 2013 at 7:25 pm

    one of my favorite meals!

    Reply
  26. Anonymous says

    February 11, 2013 at 5:24 pm

    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

    Reply
  27. Laney J says

    February 15, 2013 at 12:09 am

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

    Reply
  28. Kevin says

    February 19, 2013 at 1:09 am

    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.

    Reply
  29. Dizzie says

    March 25, 2013 at 1:34 am

    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!

    Reply
  30. Anonymous says

    April 27, 2013 at 2:26 am

    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

    Reply
  31. Diamonds Deviant says

    September 19, 2017 at 2:55 am

    I am always amazed at how such good recipes end up being presented by Kevin in this format. Very grateful and pleased to be associated…

    Reply

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