Shrimp and Grits with Andouille Sausage Recipe - Easy Dinner

Shrimp and Grits with Andouille Sausage is the comfort food you didn’t know you needed—creamy, cheesy grits cradling juicy shrimp and smoky sausage, all kissed with garlic, lemon, and a hint of Cajun warmth. It’s deeply savory, a touch spicy, and wonderfully satisfying. Whether you’re feeding friends for a weekend brunch or craving a cozy dinner on a weeknight, this dish delivers impressive flavor with approachable, straightforward steps.

In this guide, I’ll walk you through exactly how to achieve silky grits, perfectly cooked shrimp, and caramelized sausage that adds irresistible smokiness. You’ll also find helpful tips, timing details, and substitutions to suit your pantry and preferences. Expect a dish that’s hearty, balanced, and ready to win a permanent spot in your rotation.

Why This Shrimp-and-Andouille Grits Belongs on Your Table

At its heart, this recipe blends comforting textures with bold, well-rounded flavors. The andouille sausage infuses the pan with smoky depth that seasons the shrimp naturally, while the lemon-bright pan sauce keeps things lively instead of heavy. Creamy grits—enriched with butter and a little sharp cheddar—provide the perfect, spoonable base that catches every drop of sauce.

It’s a crowd-pleaser that feels special without being fussy. The steps are simple, ingredient swaps are easy, and most of the action happens in one pan plus a pot for the grits. Best of all, it comes together in under an hour, so you can enjoy a restaurant-level plate right at home.

Gathered Ingredients and What Each One Does

• Stone-ground grits (1 cup, uncooked) – The foundation; when cooked low and slow, they become creamy and tender with a rustic corn flavor.
• Low-sodium chicken stock (2 cups) – Infuses the grits with savory depth without making them too salty.
• Milk or water (2 cups) – Helps soften and simmer the grits to a luscious texture; milk makes them richer.
• Unsalted butter (2 tablespoons) – Adds silkiness to the grits and rounds out the flavors.
• Sharp cheddar cheese, shredded (3/4 cup; about 3 oz) – Melts into the grits for a lightly tangy, creamy finish.
• Kosher salt and black pepper – Essential seasoning for both grits and shrimp; adjust to taste.
• Andouille sausage (8 oz), sliced into half-moons – Provides spicy, smoky richness that flavors the shrimp and the sauce.
• Large shrimp (1 lb), peeled and deveined – Sweet and meaty; the star protein of the dish. Pat them dry for a good sear.
• Olive oil (1 tablespoon) – Helps brown the sausage and shrimp while preventing sticking.
• Garlic (3–4 cloves), minced – Brings aromatic warmth that lifts the entire dish.
• Small yellow onion (1), finely diced – Adds gentle sweetness and body to the pan sauce.
• Red bell pepper (1), small dice – Offers color and a subtle sweet crunch to balance the savory notes.
• Cajun seasoning (1–2 teaspoons), low-sodium if possible – Adds spice and complexity; adjust to your heat preference.
• Smoked paprika (1/2 teaspoon) – Boosts smoky flavor and deepens color.
• Lemon (1), zested and juiced – Brightens the sauce and keeps the flavors lively.
• Low-sodium chicken stock or water (1/2 cup, for pan deglazing) – Loosens flavorful browned bits to create a quick sauce.
• Scallions or chives (2–3), thinly sliced – Fresh, oniony finish that adds a pop of color.
• Fresh parsley (small handful), chopped – Herbal freshness to balance the richness.
• Hot sauce (optional), to taste – For a finishing kick if you like a bit more heat.

How to Cook It: A Step-by-Step Walkthrough

1. Start the grits base. In a medium saucepan, bring 2 cups low-sodium stock and 2 cups milk (or water) to a gentle simmer. Whisk in the grits in a slow stream to prevent clumping. Reduce the heat to low and cook, whisking often at first, then stirring occasionally, until thick and tender, 20–25 minutes for stone-ground. If the pot looks dry before the grits are tender, add warm water or milk 1/4 cup at a time.
2. Enrich and season the grits. When the grits are soft and creamy, stir in the butter and cheddar until smooth. Season with salt and black pepper to taste. Keep the grits warm over very low heat (or off the heat, covered), and stir in a splash more liquid if they thicken too much while you cook the shrimp.
3. Prep the shrimp. Pat shrimp dry with paper towels and toss with a pinch of salt, black pepper, and half of the Cajun seasoning. Dry shrimp sear better and won’t steam in the pan.
4. Brown the andouille. Heat the olive oil in a large skillet over medium to medium-high heat. Add the sliced andouille and cook, stirring occasionally, until browned and some fat renders, 4–5 minutes. Transfer the sausage to a plate, leaving the flavorful drippings in the pan.
5. Soften the aromatics. To the same skillet, add the onion and bell pepper with a small pinch of salt. Cook until softened and lightly caramelized around the edges, 4–6 minutes. Stir in the garlic and cook 30 seconds until fragrant.
6. Deglaze and build the sauce. Sprinkle in the smoked paprika and remaining Cajun seasoning. Pour in 1/2 cup stock or water and scrape up the browned bits. Add the lemon zest and a tablespoon of lemon juice. Simmer for 1–2 minutes to reduce slightly; taste and adjust seasoning. If it tastes dull, add another squeeze of lemon. If it’s too sharp, a knob of butter mellows it.
7. Sear the shrimp. Push the vegetables to the edges to clear some surface area. Add the shrimp in a single layer and cook just until pink on the first side, about 1–2 minutes. Flip and cook another 1–2 minutes until opaque and curled into a loose “C.” Do not overcook—shrimp turn rubbery fast.
8. Return the andouille. Stir the sausage back into the skillet, tossing everything together to coat in the sauce. If the pan looks dry, splash in another tablespoon or two of stock and swirl. Taste and adjust salt, pepper, and lemon to your liking. Turn the heat to low to keep warm.
9. Check the grits. If they’ve tightened up, loosen with a bit more warm liquid and whisk until creamy again. Taste and adjust salt and pepper. The grits should be spoonable and lush, not stiff.
10. Plate and garnish. Spoon a generous bed of grits into warm shallow bowls. Top with the shrimp-and-sausage mixture and a drizzle of the pan sauce. Finish with scallions, parsley, and a few drops of hot sauce if you like. Serve immediately while everything is steamy and vibrant.

Timeframe, Yields, and What to Expect

This dish moves quickly once you begin cooking the sausage and shrimp, so it’s helpful to have ingredients prepped in advance. The grits can be started first and kept warm while you finish the rest.

• Prep time: About 20 minutes (peeling shrimp, chopping aromatics, measuring ingredients)
• Cook time: 30–35 minutes (including simmering grits and sautéing)
• Total time: Approximately 50–55 minutes
• Servings: 4 generous portions
• Equipment: Medium saucepan for grits, large skillet for shrimp and sausage, whisk, wooden spoon, cutting board, knife

How to know it’s ready: the grits should be creamy and soft with a gentle sheen, the shrimp opaque and just-firm, and the sauce lightly thickened and clinging to the shrimp and sausage. Serve right away for the best texture and temperature.

Pro Tips to Make It Shine

• Whisk early, stir later. When cooking grits, whisk frequently in the first 5–10 minutes to prevent clumps, then switch to a spoon and stir occasionally as they thicken.
• Use low-sodium stock. Andouille and Cajun seasoning are naturally salty. Starting with low-sodium stock gives you better control over the finish.
• Dry your shrimp well. Patting shrimp dry ensures a quick sear instead of a steam, delivering better browning and flavor.
• Cheese goes in off heat. Stir cheddar into the grits after they’re cooked and the heat is low. High heat can make cheese separate and turn grainy.
• Balance the sauce. If the pan sauce tastes overly smoky or heavy, a squeeze of lemon or splash of stock brightens it immediately.
• Mind the shrimp “C.” Perfectly cooked shrimp curl into a C-shape. If they curl into a tight “O,” they’re overcooked.
• Keep grits soft. If grits thicken while they sit, loosen with warm milk or stock. A splash goes a long way to restore that silky consistency.
• Adjust the heat level. If your andouille is very spicy, reduce Cajun seasoning or choose a mild version. You can always add heat with hot sauce at the table.
• Make-ahead note. Grits reheat well with extra liquid on the stovetop over low heat; whisk frequently. Shrimp are best cooked fresh to prevent overcooking upon reheating.

Nutrition at a Glance

These numbers are estimates based on four servings and typical ingredients; actual values will vary with brands and exact amounts.

• Calories: ~580 per serving
• Protein: ~35 g
• Carbohydrates: ~46 g
• Total Fat: ~26 g
• Saturated Fat: ~12 g
• Fiber: ~2 g
• Sugar: ~5 g
• Sodium: ~1,100–1,300 mg

Tip: To reduce sodium, use low- or no-salt Cajun seasoning, choose a lower-sodium andouille, and taste the grits before adding extra salt.

Questions You Might Have

Can I use quick-cooking grits instead of stone-ground?

Yes. Follow the package instructions for liquid ratio and timing, then finish with butter, cheese, salt, and pepper as directed. Stone-ground grits offer more texture and flavor, but quick grits work well when time is tight.

What can I substitute for andouille sausage?

Try smoked sausage (kielbasa), chorizo, or a turkey andouille for a lighter option. If you prefer to skip sausage, add 1/2 teaspoon extra smoked paprika and a touch of butter to maintain that smoky, rich character.

How do I keep the grits creamy if serving later?

Hold them over very low heat and stir in warm stock or milk as needed to loosen. For longer holds, cover the pot and whisk every 5–10 minutes with a splash more liquid to keep them silky.

Parting Encouragement

There’s something undeniably joyful about a bowl of creamy grits crowned with plump shrimp and ribbons of smoky andouille—it’s a dish that satisfies and comforts all at once. With a few simple techniques and a handful of pantry staples, you’ll have a meal that feels restaurant-worthy yet entirely doable on a busy night. Share it with the people you love, tweak the heat to suit your crowd, and enjoy the way good food brings everyone a little closer to the table.

Happy cooking—may your grits be silky, your shrimp perfectly pink, and your kitchen filled with the kind of delicious aroma that draws friends and family in for just one more bite.