Description

This Cajun Shrimp and Grits recipe is a beloved Southern classic featuring succulent shrimp seasoned with blackened spices, simmered in a creamy, spicy sauce with smoked sausage and vibrant bell peppers. Served over rich, cheesy, and creamy grits, this dish offers a perfect balance of bold flavors and comforting textures, ideal for a flavorful dinner that will impress family and guests.

Ingredients

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Shrimp and Sausage

1 pound large shrimp (peeled and deveined)
2 tablespoons blackened seasoning (homemade or store-bought)
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 pound spicy pork smoked sausage (such as andouille)
1/2 red bell pepper (seeded and chopped)
1/2 green bell pepper (seeded and chopped)
1 small yellow onion (chopped)
3 cloves garlic (minced)

Sauce

1 1/2 cups low-sodium chicken stock
1/2 cup heavy cream
2 tablespoons Worcestershire sauce
Salt (to taste)
Cracked black pepper (to taste)

Grits

2 1/2 cups water
2 cups half and half (or 1 cup milk and 1 cup heavy cream)
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 – 1/2 teaspoon cayenne pepper
1 cup old-fashioned corn grits
8 ounces smoked Gouda cheese (freshly grated)
6 tablespoons unsalted butter
Cracked black pepper (to taste)

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Instructions

Prepare the Grits: In a medium saucepan, combine water, half and half, salt, onion powder, garlic powder, and cayenne pepper. Bring this mixture to a boil over medium-high heat. Gradually stir in the corn grits using a wooden spoon to prevent lumps from forming.
Cook the Grits: Reduce the heat to medium-low, cover the pot, and cook the grits for 25 to 30 minutes, stirring occasionally to ensure creaminess and prevent sticking.
Season the Shrimp: While the grits cook, toss the peeled and deveined shrimp with 1 tablespoon of blackened seasoning in a small bowl. Set aside to marinate briefly.
Cook the Sausage and Vegetables: Heat olive oil and butter together in a 10-inch cast-iron or heavy-bottomed skillet over medium-high heat. Add the smoked sausage and cook for 3 to 5 minutes until nicely browned. Stir in the red and green bell peppers and chopped onion, cooking for another 3 to 4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Add Seasoning and Simmer Sauce: Sprinkle 1 tablespoon of blackened seasoning over the vegetables, then pour in the chicken stock while scraping up any browned bits from the pan bottom. Add heavy cream and Worcestershire sauce and let the sauce cook for 3 to 4 minutes until it thickens slightly.
Cook the Shrimp in Sauce: Add the seasoned shrimp to the skillet, cooking for 5 to 7 minutes until they turn opaque and the sauce reduces slightly. Be careful not to overcook the shrimp. Taste the sauce and adjust seasoning with salt and cracked black pepper as needed. Remove from heat.
Finish the Grits: Once the grits have thickened and become creamy, take them off the heat and stir in the grated smoked Gouda cheese and butter until melted and combined. Season with additional salt and cracked black pepper to taste.
Serve the Dish: Spoon several ladle-fulls of the creamy grits into bowls and top with the shrimp and sauce mixture. Garnish with freshly chopped green onions and parsley if desired. Serve immediately and enjoy!

Notes

Cajun shrimp and grits is a classic southern comfort food dish with creamy cheese grits topped by spice-infused shrimp in a rich, creamy sauce with smoked sausage and vegetables.
The blackened seasoning can be homemade or purchased; it’s key for delivering the bold Cajun flavor.
Use smoked Gouda for a smoky, creamy cheese flavor that complements the spiced shrimp and sausage perfectly.
Adjust cayenne pepper to suit your desired heat level.
For an extra touch, garnish with fresh herbs like green onions and parsley to brighten the dish.

Nutrition

Serving Size: 1 serving
Calories: 627 kcal
Sugar: 3.7 g
Sodium: 976 mg
Fat: 50.1 g
Saturated Fat: 25.3 g
Unsaturated Fat: 22 g
Trans Fat: 0.2 g
Carbohydrates: 15.2 g
Fiber: 1.7 g
Protein: 29.9 g
Cholesterol: 244 mg