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5 from 1 vote
Cajun Shrimp and Grits
Cajun Shrimp and Grits
Prep Time
15 mins
Cook Time
45 mins
 

Cajun Shrimp and Grits is a great recipe for creamy, cheesy grits with spicy shrimp and andouille sausage in a cajun cream sauce

Course: Main Course
Cuisine: American
Keyword: Andouille, Cajun, Cream Sauce, Dinner Recipes, Polenta, Recipe, Shrimp, Shrimp and Grits
Servings: 6
Calories: 732 kcal
Author: Cheri Renee
Ingredients
Cheesy Grits
  • 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.
Instructions
Cheesy Grits
  1. 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.

  2. Reduce the heat to medium low and cook 30 minutes, stirring several times.

  3. Stir in the parmesan cheese and remove from heat. If not creamy enough, stir in more heavy cream or broth.

Cajun Shrimp and Sausage
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.