Cajun Shrimp and Grits is a decadent, rich recipe so full of flavor you may need to pinch yourself to realize it’s actually a real thing.
I’m pretty sure magic happened when I made this meal for my parents… again fairly certain I am their new favorite child 😉
I come by often with simple and easy dinners… healthy recipes… kid friendly food… but THIS, my friends, is NONE of these things.
This is a splurge meal worthy of a queen, and not difficult… but for sure a more involved recipe.
How to Make Cajun Shrimp and Grits
There are several steps to make this dish, so planning ahead is key.
For the grits part of this recipe I am using yellow corn grits, also known as polenta.
We are adding heavy cream, butter, chicken broth, and cheesy goodness to make them over the top amazing 🙂
Start by bringing 3 1/2 cups of the broth to a boil and add a cup of the grits.
Also add a cup of heavy cream, 3 tablespoons butter, kosher salt, and pepper.
Reduce the heat to medium low and cook for 30 minutes, stirring a few times.
While the grits are cooking, start preparing for the shrimp with Cajun cream sauce.
Having your ingredients prepared, diced, and ready to go will help tremendously.
First, set a large skillet over medium heat.
Add some butter, a pound of shrimp that have been peeled and deveined, and Cajun seasoning.
These will cook quickly, only about a minute or two per side.
Then remove the cooked shrimp and set aside in a bowl.
Add more butter and some diced andouille sausage.
This is a spicy, cooked Cajun sausage.
We are only adding it to the skillet to get a charred crispy texture that really adds to this dish.
Remove the sausage and set that aside, leaving the same skillet over medium heat.
Add a diced onion and red bell pepper.
There should be plenty of oil left in the skillet from the flavorful sausage.
Season with kosher salt and pepper and cook for a few minutes, stirring occasionally.
Add some garlic and cook another minute.
Then pour heavy cream, chicken broth, and Cajun seasoning in.
Stir and cook for a few minutes.
Check on the grits after 30 minutes and add a cup of shredded parmesan cheese.
Stir the grits and if they are not creamy enough, add more chicken broth and heavy cream.
Continue stirring and adding more broth and cream until they are perfectly perfect for you.
Keep them on the stove over low heat until ready to serve.
Also adding a half cup parmesan cheese to the Cajun cream sauce.
See… I told ya this was a rich and decadent splurge meal 😉
Once the cheese is melted into the sauce, it’s time to let the shrimp and sausage join the party!
Stir until it’s all combined into one.
Taste for seasoning and add more Cajun seasoning, kosher salt, and pepper if needed.
If you want more of a saucy sauce… add a bit more broth or cream if you’d like.
Also, if you like extra spice, put a few dashes of Tabasco sauce in the sauce.
Cajun Shrimp and Grits is for sure a dish that brings that WOW factor 🙂
Start with the creamy, cheesy grits on the bottom and top with the shrimp and sausage with the crazy delicious Cajun cream sauce.
Add some parsley for a pop of color as well.
I highly recommend serving with a lemon wedge squeezed over top.
The lemon adds a bit of freshness to this cheesy, creamy plate of decadence.
If you like Cajun Shrimp and Grits, you might also like these recipes…
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Cajun Shrimp and Grits
Cajun Shrimp and Grits is a great recipe for creamy, cheesy grits with spicy shrimp and andouille sausage in a cajun cream sauce
- 3 1/2 cups chicken broth
- 1 cup corn grits or polenta (I used Bob's Red Mill)
- 1 cup heavy cream
- 3 Tbsps butter
- kosher salt, pepper
- 1 cup shredded parmesan cheese
Cajun Shrimp and Sausage
- 2 Tbsps butter
- 1 pound jumbo shrimp peeled and deveined
- 1 1/2 Tbsps cajun seasoning
- 1 pound andouille sausage diced
- 1 onion diced
- 1 red bell pepper diced
- kosher salt, pepper
- 4 cloves garlic minced
- 1 1/4 cups heavy cream
- 3/4 cup chicken broth
- 1/2 cup shredded parmesan cheese
- Optional: Tabasco sauce, lemon wedges to squeeze over top and parsley for garnish.
Put the chicken broth in a large saucepan or pot. Bring to a boil and add the grits, heavy cream, butter, kosher salt, and pepper.
Reduce the heat to medium low and cook 30 minutes, stirring several times.
Stir in the parmesan cheese and remove from heat. If not creamy enough, stir in more heavy cream or broth.
Cajun Shrimp and Sausage
Set a large skillet over medium heat. Once hot add 1 Tbsp of the butter and shrimp, season the shrimp with 1/2 Tbsp of the cajun seasoning. Cook 1 to 2 minutes per side and remove the shrimp from the pan, set aside.
In the same skillet add the remaining Tbsp butter and diced andouille sausage. Cook 3 to 4 minutes or until seared on all sides. Remove from skillet and set aside.
Note: The sausage is already cooked, we just want some crispy, seared edges.
Add the onions, red peppers, kosher salt, and pepper to the same skillet and cook 4 to 5 minutes, stirring a few times. Add the garlic and cook 1 more minute.
Add the remaining Tbsp cajun seasoning, heavy cream, and chicken broth. Reduce the heat and simmer 4 to 5 minutes. Stir in the parmesan cheese and once melted, stir in the cooked shrimp and sausage. Taste for seasoning and add more cajun seasoning if needed, and more cream or both if you'd like a saucier sauce.
Stir in a few dashes of Tabasco sauce if using. Serve the cajun shrimp and sausage over the cheesy grits with lemon wedges on the side and garnish with parsley if desired.