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Savory One-Skillet Cajun Shrimp and Grits with Andouille Sausage

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A quick and easy one-skillet recipe combining creamy stone-ground grits with smoky andouille sausage and spiced Cajun shrimp for a comforting Southern-inspired meal.

Ingredients

Scale
  • 1 cup stone-ground grits (quick-cooking works too)
  • 4 cups water or low-sodium chicken broth
  • 2 tablespoons unsalted butter, softened
  • ¼ cup sharp cheddar cheese, shredded (optional)
  • 12 ounces large shrimp, peeled and deveined
  • 8 ounces andouille sausage, sliced into ¼-inch rounds
  • 2 tablespoons olive oil or avocado oil
  • 1 small onion, diced
  • 1 bell pepper (red or green), diced
  • 3 cloves garlic, minced
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons heavy cream or half-and-half
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (optional)

Instructions

  1. Cook the grits: In a medium saucepan, bring 4 cups of water or chicken broth to a boil over medium-high heat. Slowly whisk in 1 cup of stone-ground grits to avoid lumps. Reduce heat to low and simmer gently, stirring occasionally, until thickened and tender, about 20-25 minutes. Stir in 2 tablespoons unsalted butter and ¼ cup shredded cheddar cheese if using. Season with salt and pepper to taste. Set aside and keep warm.
  2. Prepare the shrimp and sausage: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add sliced andouille sausage and cook until browned and slightly crispy, about 4-5 minutes. Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  3. Sauté the veggies: In the same skillet, add diced onion and bell pepper. Cook until softened, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Cook the shrimp: Add the shrimp to the skillet, sprinkle with 1 teaspoon Cajun seasoning, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, plus salt and pepper. Cook for 2-3 minutes per side until shrimp turn pink and opaque.
  5. Combine and finish: Return the sausage to the skillet and stir to combine with shrimp and veggies. Pour in 2 tablespoons heavy cream and stir through, letting it simmer for a minute to meld flavors.
  6. Serve: Spoon creamy grits onto plates and top with the shrimp and andouille mixture. Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Notes

If grits are too thick, stir in a splash of warm water or broth to loosen before serving. Use the rendered fat from the sausage to sauté veggies and shrimp for extra smoky flavor. Adjust cayenne pepper to control spice level. For dairy-free, substitute butter with olive oil and heavy cream with coconut cream. Store shrimp and sausage mixture and grits separately for up to 3 days in the refrigerator.

Nutrition

Keywords: Cajun shrimp and grits, one skillet meal, andouille sausage, Southern comfort food, quick dinner, creamy grits, spicy shrimp

Find it online: https://breezybake.com/savory-one-skillet-cajun-shrimp-and-grits-with-andouille-sausage-easy-recipe/