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
Scale
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
