If you’re craving a meal that’s bursting with bold flavors and comforting vibes, you’re going to fall head over heels for this Spicy Cajun Shrimp and Grits Recipe. It’s one of those dishes that feels like a warm hug on a plate — spicy, creamy, and packed with southern soul. Whether it’s Mardi Gras or any night of the week, once you try this, you’ll see why my family goes crazy for it every single time.
Why You’ll Love This Recipe
- Authentic Southern Flavors: This recipe gives you that perfect Cajun kick with easy-to-find ingredients that bring New Orleans right to your table.
- Simple Enough for Weeknights: You won’t be stuck in the kitchen all evening – it’s ready in about 40 minutes, light and flavorful without a hassle.
- Family-Approved Comfort Food: I’ve made it countless times, and every single time, it disappears before I can snap a photo!
- Versatile and Customizable: Whether you want it spicier, creamier, or with a veggie twist, this dish takes your preferences in stride.
Ingredients You’ll Need
Every ingredient in this Spicy Cajun Shrimp and Grits Recipe has a purpose — from smoky andouille sausage to creamy Parmesan cheese, and of course, the star: fresh shrimp. I recommend grabbing quality andouille if you can find it, but don’t stress if you can’t—other smoked sausages work just fine.
- Butter: Essential for richness in both the shrimp mixture and gratins, adds a luscious creaminess.
- Olive oil: Helps to sauté veggies and sausage without overpowering the Cajun spices.
- Red bell pepper: Adds a slight sweetness and vibrant color to balance the spice.
- Andouille sausage: I used Aidele’s, which is fully cooked and packed with smoky spice – it boosts the dish with meaty goodness.
- Garlic: Fresh minced garlic amps up the flavor – never sub with powder here!
- Raw shrimp: Peeled and deveined – the fresher, the better for that perfect tender bite.
- Lemon juice and zest: Brightens the dish, cutting through the richness and adding a fresh tang.
- Cajun seasoning: Tony Chachere’s is my go-to, but any robust blend works well.
- Water and milk: The combo hydrates and enriches the grits; I used 2% milk, but whole or even almond milk work if you prefer.
- Salt and pepper: To season just right — don’t be shy to adjust to your taste as the grits cook.
- Old fashioned grits: Do not use instant – these take longer but give that creamy, velvety texture you want.
- Garlic powder: Adds an extra layer of savory flavor to the grits.
- Parmesan cheese: The finishing touch that melts into the grits making them irresistibly cheesy.
- Fresh parsley or chives: Optional garnish but adds a lovely pop of color and herbaceous freshness.
Variations
One of the best things about this Spicy Cajun Shrimp and Grits Recipe is how customizable it is. I often switch things up depending on what I have in the fridge and who I’m cooking for. Feel free to make it your own!
- Swap Andouille with Chicken: When I didn’t have andouille on hand, I sautéed diced chicken breast with Cajun seasoning – still tasted fantastic and lighter.
- Make it Vegetarian: Skip the shrimp and sausage, use smoked paprika and a mix of mushrooms sautéed in the same way, it’s surprisingly hearty.
- Add Cream Cheese: For extra creamy grits, I sometimes toss in a few tablespoons of cream cheese at the end – total game-changer!
- Increase Heat Levels: Love it fiery? Add diced jalapeños alongside the red pepper or sprinkle cayenne to taste to spice things up.
How to Make Spicy Cajun Shrimp and Grits Recipe
Step 1: Sauté the Aromatics and Sausage
Start by melting butter with olive oil in a large skillet over medium heat. Toss in the diced red bell pepper and let it soften for about 3 minutes — you want it tender but still vibrant. Then add your sliced andouille sausage. If it’s pre-cooked like mine, just cook until it starts to brown and release that smoky aroma, about 5 minutes. It’s that browning that brings so much flavor to the dish.
Step 2: Cook the Shrimp with Lemon and Cajun Spice
Next, stir in the minced garlic and cook for about 30 seconds until fragrant – don’t let it burn! Add the raw shrimp, lemon zest, lemon juice, and the Cajun seasoning. Keep the heat at medium-high and cook the shrimp for 2–3 minutes per side, or until they turn pink and opaque. You’ll want to avoid overcooking because shrimp get rubbery fast. Once done, remove this from heat but keep it warm.
Step 3: Prepare the Creamy Garlic Parmesan Grits
While the shrimp and sausage cook, bring the water and milk to a gentle boil in a medium saucepan. Season with salt and pepper, then slowly whisk in the old-fashioned grits and garlic powder. Reduce the heat to low and cook, stirring often to avoid lumps, until the grits are tender and creamy—this usually takes about 20–25 minutes. Stir in butter and Parmesan cheese until melted and smooth, then season to taste. Remember, good grits require patience, but the payoff is so worth it.
Step 4: Plate and Garnish
Spoon a generous portion of the creamy grits onto your plate, then top with the spicy Cajun shrimp and sausage mixture. Sprinkle fresh parsley or chives to add a fresh pop of color and herbaceous aroma. If you want a little extra kick, a dash more Cajun seasoning on top never hurts!
Pro Tips for Making Spicy Cajun Shrimp and Grits Recipe
- Don’t Rush the Grits: Patience is key — stirring often prevents lumps and helps create that signature creamy texture.
- Use Fresh Shrimp: Frozen shrimp works, but if you can get fresh and deveined, the texture and taste are unbeatable.
- Balance Your Spice: Start with the recommended Cajun seasoning; you can always add more if you like it hotter, but you can’t take it out once mixed.
- Don’t Overcook Shrimp: Overcooked shrimp get rubbery – cook just until pink and opaque, and you’ll have juicy, tender pieces every time.
How to Serve Spicy Cajun Shrimp and Grits Recipe
Garnishes
I love finishing this dish with a sprinkle of fresh parsley or chives — it brightens up the plate and cuts through the richness. Sometimes, I add a squeeze of fresh lemon or even a tiny drizzle of hot sauce for guests who want more heat. Trust me, these little touches make a big difference.
Side Dishes
My favorite sides to pair with Spicy Cajun Shrimp and Grits Recipe are simple: a crisp green salad, roasted asparagus, or even sautéed collard greens. They add a refreshing contrast and keep the meal balanced. Plus, crusty garlic bread is great for soaking up any leftover sauce!
Creative Ways to Present
For special occasions, I like serving the shrimp and sausage mixture in little cast iron skillets layered over the grits, then place those on colorful plates with fresh herbs scattered around. It’s rustic but elegant and always impresses the crowd. You could also serve it family-style in a big casserole dish for a festive vibe.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in an airtight container in the refrigerator for up to 2 days. The shrimp can get a bit firmer after chilling, so I recommend reheating gently to avoid drying it out. The grits thicken up, so you might need to stir in a little milk or water when warming them back up.
Freezing
I rarely freeze this dish because the texture of shrimp can suffer, but the grits freeze well. If you do freeze leftovers, separate the shrimp from the grits and freeze them individually in airtight containers for better reheating results.
Reheating
The best way I found to reheat is gently on the stovetop over low heat. Add a splash of milk or water to the grits to loosen them up and stir often. For the shrimp, heat just until warmed through to keep them tender and juicy.
FAQs
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Can I use instant grits for this Spicy Cajun Shrimp and Grits Recipe?
While instant grits cook faster, they lack the creamy, hearty texture that old-fashioned grits provide. For the best results and authentic flavor, I highly recommend using old-fashioned grits despite the longer cooking time.
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How spicy is this recipe?
This recipe has a pleasant, medium level of spice thanks to the Cajun seasoning and andouille sausage. However, you can easily adjust the heat by adding more cayenne or diced jalapeños if you prefer it hotter.
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Can I make this recipe gluten-free?
Absolutely! Grits are naturally gluten-free, but just be sure your Cajun seasoning and andouille sausage don’t contain gluten additives. This dish can be a great gluten-free option with those considerations.
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What can I substitute for andouille sausage?
If you can’t find andouille, a smoked kielbasa or chorizo can work wonderfully. You can also use spicy Italian sausage for a different flavor profile.
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How do I prevent shrimp from getting rubbery?
Shrimp cooks quickly, so watch carefully and remove from heat as soon as it turns pink and opaque. Overcooking is the main reason shrimp gets rubbery, so timing is everything here.
Final Thoughts
This Spicy Cajun Shrimp and Grits Recipe has become a staple in my kitchen because it’s both comforting and exciting all at once. I love how the creamy grits play off the spicy, smoky shrimp and sausage, creating a balance that keeps everyone asking for seconds. Honestly, it’s one of those recipes that feels fancy but is so straightforward to make. I can’t recommend it enough — give it a try, and soon you’ll be sharing this southern classic with your own friends and family.
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Spicy Cajun Shrimp and Grits Recipe
- Prep Time: 12 min
- Cook Time: 30 min
- Total Time: 42 min
- Yield: 6 generous servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern, Cajun
Description
A flavorful Southern classic, Spicy Cajun Shrimp & Grits with Andouille Sausage combines spicy, smoky sausage and succulent seasoned shrimp served over creamy, garlicky Parmesan cheese grits. This dish balances bold Cajun spices with the smoothness of cheese grits, perfect for a comforting meal any day of the week or a festive occasion like Mardi Gras.
Ingredients
Shrimp & Sausage
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1/2 red bell pepper, diced
- 12 ounces andouille sausage, sliced (fully cooked)
- 2 cloves garlic, finely minced
- 1 pound raw shrimp, peeled and deveined
- Juice of one large lemon
- Zest of half the lemon
- 1/2 teaspoon Tony Chachere’s Cajun seasoning (or Cajun seasoning mix of choice)
Grits
- 3 1/2 cups water
- 3 cups milk (2% recommended, any kind works)
- 3/4 teaspoon salt (adjust to taste)
- 1/3 teaspoon pepper (adjust to taste)
- 1 1/2 cups old fashioned uncooked grits (not instant)
- 3/4 teaspoon garlic powder
- 2 1/4 Tablespoons butter (adjust to taste)
- 3/4 cup grated Parmesan cheese
- Fresh parsley or chives for garnish (optional)
Instructions
- Prepare the Grits: In a medium saucepan, bring 3 1/2 cups of water and 3 cups of milk to a boil. Add salt, pepper, and garlic powder. Gradually stir in the old fashioned grits, reducing heat to low. Simmer, stirring occasionally, until thickened and tender, about 20-25 minutes.
- Finish the Grits: Once grits are cooked, remove from heat and stir in 2 1/4 tablespoons butter and 3/4 cup grated Parmesan cheese until melted and creamy. Cover to keep warm.
- Cook the Sausage and Vegetables: In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the diced red bell pepper and cook until softened, about 3-4 minutes. Add the sliced andouille sausage, cooking until browned and heated through, about 5 minutes.
- Prepare the Shrimp: Add the minced garlic to the skillet with sausage and peppers and cook until fragrant, about 1 minute. Add the raw shrimp, sprinkle with 1/2 teaspoon Cajun seasoning, and cook until shrimp turn pink and opaque, about 3-4 minutes per side.
- Add Lemon: Stir in the lemon juice and lemon zest, combining all ingredients well. Adjust seasoning if needed.
- Serve: Spoon the creamy garlic Parmesan grits onto plates or into bowls. Top with the spicy Cajun shrimp and andouille sausage mixture. Garnish with fresh parsley or chives if desired. Serve immediately.
Notes
- Cajun shrimp and grits is a delicious Southern dish perfect for Mardi Gras or any flavorful comfort meal.
- Use old fashioned grits for a creamy texture; instant grits will yield different results.
- Adjust spice level by modifying the amount of Cajun seasoning.
- Fresh parsley or chives add a nice herbal finish but are optional.
- Use fully cooked andouille sausage for convenience and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 543 kcal
- Sugar: 7 g
- Sodium: 1764 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 270 mg
