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
