Why You’ll Love This Recipe
- Packed with Cajun spices and deep savory flavors.
- Creamy smoked gouda grits provide a comforting base.
- Ideal for breakfast, brunch, or dinner.
- Impressive yet easy to make at home.
- A complete one-dish meal with protein, carbs, and vegetables.
Ingredients
Cheese Grits:
- 3 cups chicken broth
- 2 cups half and half
- 1 teaspoon kosher salt (*see note)
- 1 cup stone ground grits (not instant)
- 2 tablespoons unsalted butter
- 2 cups shredded smoked gouda (about 4 ounces)
Shrimp Mixture:
- 1 cup finely chopped turkey or beef sausage
- 4 ounces andouille sausage, sliced
- 1 pound medium shrimp (31-40 count), peeled and deveined
- 1 red bell pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon Cajun seasoning (or to taste)
- 10 ounces cherry tomatoes, halved
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- Juice of 1 lemon
- 2 green onions, thinly sliced
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prep: Halve cherry tomatoes, chop red pepper and onion, mince garlic, slice green onions, shred cheese, and slice sausage. Pat shrimp dry, season with Cajun seasoning, and set aside.
- Make Grits: In a saucepan over medium heat, bring chicken broth, half and half, salt, and 1 tablespoon butter to a simmer. Lower heat, stir in grits, and cover. Cook for 15 minutes, stirring occasionally. Remove from heat, stir in remaining butter and cheese, and keep warm.
- Sauté Sausage: In a skillet over medium heat, sauté chopped sausage until browned and slightly crispy. Remove and set aside.
- Brown Andouille: Add andouille to the same skillet and brown for 2–3 minutes. Set aside.
- Sear Shrimp: In the same pan, cook shrimp 1–2 minutes per side until opaque and cooked through. Set aside.
- Sauté Vegetables: Add onion and red bell pepper to the pan and cook 2–3 minutes. Add garlic and cook 1 minute.
- Simmer Sauce: Sprinkle in flour if using, then whisk in broth slowly, stirring out lumps. Add cherry tomatoes, thyme, and basil. Stir, scraping any browned bits. Return sausage and andouille to the pan. Simmer for 10 minutes until slightly thickened. Add shrimp and any juices. Squeeze in lemon juice and remove from heat.
- Serve: Spoon cheesy grits into bowls, top with shrimp and sauce, and garnish with green onions.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Variations
- Replace smoked gouda with cheddar or Monterey Jack.
- Use your preferred sausage if andouille is unavailable.
- Add baby spinach or kale for extra greens.
- Increase Cajun seasoning or add hot sauce for more heat.
- Use shrimp stock in place of chicken broth for a deeper seafood flavor.
Storage/Reheating
Store grits and shrimp mixture separately in the fridge for 3–4 days. Reheat grits with a splash of broth or milk to loosen, and warm the shrimp sauce on the stovetop or microwave.
FAQs
Can I use instant grits?
Stone-ground grits are preferred for texture, but instant can be used for a quicker version.
What cheese works if I don’t have smoked gouda?
Cheddar, regular gouda, or Monterey Jack are good substitutes.
Can I make this ahead of time?
Yes, make each component ahead and assemble before serving.
How do I make it less spicy?
Use less Cajun seasoning and choose mild sausage.
Can I freeze leftovers?
Freezing isn’t recommended as grits may become grainy.
Can I make it dairy-free?
Use plant-based milk and cheese, but expect a flavor difference.
Is shrimp the only protein option?
You can use scallops, fish, or chicken if preferred.
What shrimp size is best?
Medium shrimp (31-40 per pound) cook quickly and evenly.
Can I use vegetable broth instead of chicken?
Yes, especially if making a pescatarian version.
What goes well on the side?
Serve with a fresh salad or crusty bread.
Conclusion
Cajun Shrimp and Grits is a flavorful, satisfying dish that captures the essence of Southern comfort food with a spicy, creamy twist. With tender shrimp, savory sausage, and rich cheese grits, it’s perfect for an elevated brunch or cozy dinner.
Cajun Shrimp and Grits
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course, Brunch
- Method: Stovetop
- Cuisine: Southern American, Cajun
- Diet: Halal
Description
Cajun Shrimp and Grits is a bold and comforting Southern classic featuring juicy shrimp, smoky sausage, sautéed vegetables, and creamy smoked gouda grits for a hearty, flavorful meal.
Ingredients
Cheese Grits:
3 cups chicken broth
2 cups half and half
1 teaspoon kosher salt
1 cup stone ground grits (not instant)
2 tablespoons unsalted butter
2 cups shredded smoked gouda (about 4 ounces)
Shrimp Mixture:
1 cup finely chopped turkey or beef sausage
4 ounces andouille sausage, sliced
1 pound medium shrimp (31–40 count), peeled and deveined
1 red bell pepper, chopped
1 onion, chopped
4 cloves garlic, minced
1 cup chicken broth
1 teaspoon Cajun seasoning (or to taste)
10 ounces cherry tomatoes, halved
½ teaspoon dried thyme
½ teaspoon dried basil
Juice of 1 lemon
2 green onions, thinly sliced
Instructions
- Halve cherry tomatoes, chop red pepper and onion, mince garlic, slice green onions, shred cheese, and slice sausage. Pat shrimp dry, season with Cajun seasoning, and set aside.
- In a saucepan, bring chicken broth, half and half, salt, and 1 tablespoon butter to a simmer. Stir in grits, reduce heat, cover, and cook for 15 minutes, stirring occasionally. Remove from heat, stir in remaining butter and cheese. Keep warm.
- In a skillet, sauté chopped sausage until browned. Remove and set aside. Brown andouille for 2–3 minutes, set aside. Sear shrimp 1–2 minutes per side, then set aside.
- Add onion and bell pepper to pan; cook 2–3 minutes. Add garlic and cook 1 minute. Optional: sprinkle in flour and whisk in broth slowly, stirring out lumps.
- Add cherry tomatoes, thyme, basil. Stir, scraping up browned bits. Return sausages to pan and simmer 10 minutes. Add shrimp and juices, stir in lemon juice, remove from heat.
- Spoon grits into bowls, top with shrimp mixture, and garnish with green onions.
Notes
Replace smoked gouda with cheddar or Monterey Jack.
Use preferred sausage if andouille is unavailable.
Add baby spinach or kale for extra greens.
Increase Cajun seasoning or hot sauce for more heat.
Use shrimp stock for deeper seafood flavor.
Store grits and shrimp mixture separately in fridge up to 4 days.
Reheat grits with a splash of milk or broth.
Freeze not recommended; grits may become grainy.
Use plant-based milk/cheese for dairy-free version.
Other proteins like scallops or chicken can be used.
Nutrition
- Serving Size: 1 bowl
- Calories: approx. 500-550 kcal
- Sugar: 5-6 g
- Sodium: 700-900 mg
- Fat: 25-30 g
- Saturated Fat: 12-15 g
- Unsaturated Fat: 10-12 g
- Trans Fat: 0 g
- Carbohydrates: 35-40 g
- Fiber: 2-3 g
- Protein: 30-35 g
- Cholesterol: 150-180 mg
