Cajun Shrimp and Grits
Published Date: 3/12/2026
Ingredients
- 1 cup stone-ground grits
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup sharp cheddar cheese, shredded
- 2 tablespoons unsalted butter
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 8 ounces Andouille sausage, sliced into rounds
- 1/2 large yellow onion, diced
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 1/4 cup green onions, chopped
Instructions
- Bring the chicken broth to a boil in a medium saucepan. Slowly whisk in the stone-ground grits to prevent lumps. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally until thickened and tender.
- Remove the saucepan from the heat. Stir in the heavy cream, sharp cheddar cheese, and unsalted butter until the cheese is melted and the grits are smooth. Keep warm.
- In a medium bowl, toss the peeled and deveined shrimp with the Cajun seasoning until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook for 3 to 4 minutes until browned.
- Add the diced yellow onion and red bell pepper to the skillet with the sausage. Cook for 4 minutes until the vegetables are softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the seasoned shrimp to the skillet in a single layer. Cook for 2 to 3 minutes per side until the shrimp are pink and opaque.
- Divide the warm, cheesy grits among four shallow bowls. Top generously with the Cajun shrimp, sausage, and vegetable mixture. Garnish with chopped green onions before serving.