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Flavorful Cajun Butter Shrimp and Grits Recipe with Andouille Sausage Made Easy

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A quick and deeply satisfying Southern-inspired dish featuring spicy Cajun butter shrimp, smoky andouille sausage, and creamy stone-ground grits. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
  • 8 ounces andouille sausage, sliced into 1/4-inch rounds
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 cup stone-ground grits
  • 4 cups water or low-sodium chicken broth
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter (for grits)
  • 1/2 cup whole milk or cream
  • 1 cup shredded sharp cheddar cheese (optional)

Instructions

  1. Prepare the grits: In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Add 1/2 teaspoon salt. Slowly whisk in 1 cup stone-ground grits to prevent clumping. Reduce heat to low and cover partially. Simmer gently for about 25-30 minutes, stirring every 5 minutes until thickened but still slightly creamy.
  2. Finish the grits: Stir in 2 tablespoons unsalted butter and 1/2 cup whole milk or cream. For cheesy grits, add 1 cup shredded sharp cheddar cheese and stir until melted and smooth. Keep warm on very low heat, stirring occasionally.
  3. Cook the andouille sausage: Heat a large skillet over medium heat. Add sliced sausage and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pan.
  4. Sauté the shrimp: In the same skillet, add 3 tablespoons unsalted butter. Once melted and hot, add minced garlic and sauté for 30 seconds until fragrant. Add shrimp in a single layer, sprinkle Cajun seasoning, smoked paprika, salt, and pepper. Cook shrimp for 2-3 minutes per side until pink and opaque.
  5. Combine sausage and shrimp: Return browned sausage to the skillet with shrimp. Stir gently to combine in the buttery sauce. Add fresh lemon juice and chopped parsley. Toss quickly and remove from heat.
  6. Serve: Spoon creamy grits onto plates or bowls, then top with the Cajun butter shrimp and andouille sausage mixture. Garnish with extra parsley if desired.

Notes

Use stone-ground grits for authentic texture; quick grits can be substituted for faster cooking. Avoid overcooking shrimp to keep them tender. Browning sausage slowly enhances smoky flavor. Adjust Cajun seasoning to taste. For gluten-free, verify seasoning and sausage ingredients. Leftovers store well separately and reheat gently.

Nutrition

Keywords: Cajun shrimp and grits, andouille sausage recipe, buttery shrimp, Southern comfort food, quick shrimp dinner, creamy grits, spicy shrimp

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