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Easy Cajun Shrimp and Grits

Featured in Easy Dinner Recipes.

Savor the vibrant taste of New Orleans with this comforting Cajun Shrimp & Grits. Creamy grits enhanced with two cheeses are topped with flavorful shrimp and smoky sausage cooked with onions, garlic, and peppers—the essentials of Cajun cuisine. All components come together in a luscious sauce spiked with hot sauce and lemon. Perfect for a cozy dinner or upscale brunch, this dish is satisfying and easy to make in about an hour.
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punchofyummy
Updated on Sun, 09 Mar 2025 17:17:55 GMT
Juicy Cajun shrimp served on top of rich, buttery grits Pin it
Juicy Cajun shrimp served on top of rich, buttery grits | pinchofyummy.com

Classic Southern shrimp and grits meet bold Cajun flavors in this indulgent dish. Creamy stone-ground grits provide the perfect base for plump shrimp and spicy andouille sausage. The rich sauce melds garlic, peppers, and a hint of lemon with traditional Cajun seasonings, creating layers of flavor in every bite.

Key Ingredients

  • Stone-Ground Grits: Traditional yellow grits for authentic texture
  • Large Shrimp: Fresh 16-20 count Gulf shrimp
  • Andouille: Spicy Cajun-style smoked sausage
  • Heavy Cream: For ultimate richness
  • Aged Gouda: Adds nutty depth
  • Sharp Cheddar: Provides tangy finish
  • Fresh Garlic: Fresh cloves only
  • Bell Peppers: For flavor and color

Cooking Method

Preparing the Grits:
Combine cold stock and cream, bring to simmer. Add grits slowly while whisking. Maintain gentle bubble, stirring frequently to prevent sticking.
Shrimp Preparation:
Dry shrimp thoroughly, season well. Chill 15 minutes to let flavors develop.
Sausage Cooking:
Brown sliced andouille until caramelized. Reserve drippings for vegetables.
Making the Sauce:
Cook vegetables in sausage fat. Add garlic at end. Deglaze pan with stock.
Flavorful shrimp and grits with bold Cajun seasoning and rich sauce. Pin it
Flavorful shrimp and grits with bold Cajun seasoning and rich sauce. | pinchofyummy.com

Serving Suggestions

Pair with braised collard greens and fresh cornbread. For brunch, add a citrus-dressed green salad. Serve extra hot sauce and lemon wedges on the side.

Recipe Variations

Add scallops or crawfish for seafood variety. Include roasted corn for sweetness. Use half-and-half for lighter version. Mix in sautéed mushrooms for earthy notes.

Storage Tips

Keep grits and shrimp mixture separate. Reheat grits with added liquid. Warm shrimp gently. Use within two days. Not suitable for freezing.

Classic Cajun shrimp and grits with smoky spices and creamy texture. Pin it
Classic Cajun shrimp and grits with smoky spices and creamy texture. | pinchofyummy.com

This recipe honors traditional Southern cooking while incorporating professional techniques. Success comes from understanding how each element contributes to the final dish, from properly cooked grits to expertly seasoned shrimp.

Frequently Asked Questions

→ Can I cook the grits before serving time?
Absolutely! You can make the grits up to 48 hours in advance. To reheat, warm them on the stove with a little milk or cream, stirring to keep them smooth.
→ What’s a good replacement for andouille sausage?
Any smoked sausage can substitute well! Try chorizo or kielbasa for a similar smoky touch.
→ Is this dish very spicy?
It’s mildly spicy by default, but you can easily adjust it! Add less Cajun seasoning or hot sauce if you want it milder.
→ Can I use instant grits for this recipe?
While traditional grits have the best flavor and texture, instant grits can be a quick substitute. Be sure to follow the package directions for timing.
→ What’s the best method to heat up leftovers?
Warm leftovers gently on the stove with a splash of cream or broth to prevent dryness. You can also microwave on medium, stopping to stir.

Easy Cajun Shrimp and Grits

Southern classic featuring zesty shrimp and smoky sausage served over rich, cheesy grits in a flavorful sauce.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes
By: Amelia


Difficulty: Intermediate

Cuisine: Cajun

Yield: 6 Servings

Dietary: Gluten-Free

Ingredients

→ Cheesy Grits

01 2 and 1/2 cups of chicken broth (or vegetable broth as an alternate)
02 2 cups of rich heavy cream
03 1 cup of coarse-ground corn grits
04 1 cup of shredded Gouda cheese
05 1/2 cup of shredded sharp cheddar cheese
06 2 teaspoons kosher salt (optional choice)
07 1/2 teaspoon ground black pepper (use if you'd like)
08 3 tablespoons unsalted butter (if you want to make it extra creamy)

→ Cajun Shrimp and Sausage

09 1 pound large shrimp, peeled and deveined
10 1 tablespoon of Cajun spice mix
11 1 pound of andouille sausage, sliced into chunks
12 2 tablespoons of unsalted butter
13 1 cup diced onion (yellow preferred)
14 1 cup diced bell peppers
15 5 garlic cloves, finely minced
16 3/4 cup chicken broth (you can also use seafood broth)
17 2 tablespoons of Louisiana-style hot sauce
18 1 tablespoon of freshly squeezed lemon juice
19 1/2 cup heavy cream for richness
20 Green onions or parsley for garnish

Instructions

Step 01

Make sure your shrimp are patted dry, then toss them in some Cajun seasoning. Cover them up and pop them into the fridge to chill while you get the rest of the recipe going.

Step 02

Pour your broth and heavy cream into a large pot and bring it to a boil. Gradually add in the grits while stirring, lower the heat, cover it up, and let them simmer for 10 to 15 minutes. Stir occasionally until the mixture turns smooth and tender.

Step 03

Once the grits are soft and have absorbed all the liquid, mix in Gouda and cheddar until melted. Add in salt, pepper, and some butter if you're feeling it. Keep them warm as you work on the rest.

Step 04

Fire up a skillet and brown the sausage pieces until they look golden. Take them out of the pan, then use the same skillet to cook the shrimp with butter. Let them turn pink on both sides but don’t overcook—set them aside too.

Step 05

Cook the diced onion and bell pepper in the same skillet until softened. Toss in minced garlic and cook until it smells amazing. Pour in the broth, hot sauce, and lemon juice, letting it simmer until the mixture reduces by half. Stir in the cream and gently add the sausage and shrimp back in. Heat it all together until the flavors meld, and the sauce has a nice thick texture.

Step 06

Scoop the creamy grits into bowls, pile on the saucy shrimp and sausage mix, and sprinkle with fresh parsley or chopped green onions for a little pop of color.

Notes

  1. A great choice for a fancy brunch or dinner.
  2. Want it spicier? Just add more hot sauce!
  3. Smoked sausage works as a tasty substitute for andouille.

Tools You'll Need

  • Big pot for cooking
  • A large enough skillet for the meats and sauce
  • Several bowls for mixing or prepping ingredients
  • Sharp knife to chop and dice easily

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes shellfish (shrimp)
  • Uses dairy products (cheese, cream, butter)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 1604
  • Total Fat: 125 g
  • Total Carbohydrate: 56 g
  • Protein: 69 g