When my son sets his mind on something, he’s relentless in his pursuit to get it. So, when he decided he wanted Cajun shrimp and grits a couple of months ago, he was quick to remind me of it … nearly EVERY single day.
Little by little, he wore me down until I finally made some for dinner. I’m not sure why it took so long to make it, because, like him, I love this stuff. Bold, creamy, and spicy Cajun flavors surrounding heaps of shrimp on top cheesy grits — what’s not to like here?
This isn’t a Cajun dish I had the joy of eating as a child, though. Sure, I ate my fair share of grits as a child. My dad was notorious for adding all kinds of things to grits — French fries, vegetables, and any leftovers he could find. Sadly, adding shrimp rarely happened even though shrimp was staple our household.
I didn’t eat a delectable dish of shrimp and grits until well into my adulthood. That’s because shrimp and grits — while a true Southern dish — didn’t originate in Cajun country and never made its way to our dining table. Over time, however, the dish has most certainly taken on the flavors of Cajun fare.
There’s nothing complicated or fancy about this dish, though the savory results would make it seem otherwise. I cook the grits in chicken broth instead of water and add heaps of cheese to make them rich and creamy. While the grits are cooking, I make the shrimp sauce using a generous portion of onions, andouille sausage, and Cajun seasonings. The result is a dish that’s full of flavor with just the right spice.
C’est si bon!
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Worry-Free Cooking |
- I trust in my Classic Cajun Cookware for this recipe. It’s a must-have pot that I use all the time. It’s so versatile, cooks evenly, and will surely last me a lifetime.
- A nonstick saucepan like the T-fal Signature Nonstick Saucepan or a top quality, Italian made Tramontina Enameled Cast Iron Saucepan are perfect choices to cook grits and help avoid the sticking that often happens with grits.
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Menu Planning |
- This dish serves quite well with fresh, crusty French bread. That’s a true Cajun experience for sure.
- A small green salad or side of collard greens make for a nice balanced meal. If you want to go all Cajun, try some roasted or fried okra.
- If you happen to have leftovers, store the grits and shrimp separately in airtight containers in the fridge for up to three days. Leftover grits get clumpy, so add a little extra chicken broth or water before warming in the microwave.
- Toss any leftover shrimp sauce into a pot of Ramen noodles. Cajun shrimp and Asian noodles – that’s a leftover meal that so, so good.
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Helping Hand |
- I find andouille sausage tastes best, though there are wonderful alternatives. The spices and smokey flavors of Tasso ham make an outstanding substitute for andouille. You can also use crispy fried bacon, which may require a little extra smoked paprika and spices.
- Deveining shrimp is a personal choice, though I always recommend taking a few extra minutes to do it. Why? Because that vein, while not technically a vein, is the shrimp’s digestive tract. When you see that dark colored strip on the shrimp’s back, it means it’s filled with grit and waste — yep, that means poop.
- Want a little tail (on the shrimp that is)? For a fancier presentation, go ahead and leave the tail on the shrimp. Some swear that the tail adds flavor to the dish or can make the shrimp look larger. Some even eat the tail (not for me, thanks). I prefer to remove the tail for this dish, because it’s easier to clean when removing the tail and storing and rewarming leftovers without the tail is more desirable.
- Overcooked shrimp is tough and chewy, so be careful when cooking. Shrimp is fully cooked when it turns bright pink color. It usually only takes 2 – 3 minutes for perfectly cooked shrimp.
- There are several varieties of grits: stone ground, hominy, quick, instant. You can also choose from yellow or white grits. I recommend good old-fashioned grits for this recipe, mostly because they cook evenly and has a smoother texture. Be sure to follow the directions on the packaging of whatever grits you use to ensure proper cooking times.
- There are many options when it comes to white cheese. I like Monterey Jack or gruyere for a nuttier, bolder taste. A parmesan-Reggiano blend is also a tasty choice, though you’ll want to reduce the amount to two cups. I’ve also used shredded cheddar, which gives the grits a yellowish hue. I say get creative and try different cheeses. Let me know which one you like best.
- If grits get too thick while setting, add a little more chicken broth or heavy cream and stir well just before serving.
- So many believe that Cajun cooking means “spicy hot” food. For some that may be true, and I encourage those to add as much seasoning as necessary to reach the desired heat level. For me, though, I believe Cajun food should be highly flavorful with spices that don’t numb the taste buds.
- What exactly is Cajun seasoning here? In short, it’s a combination of a bunch of seasonings to create that bold, spicy flavor. These seasonings are staples in my pantry and include cayenne pepper, chili powder, celery salt, ground mustard, onion salt, garlic powder, thyme, dried basil, sage, and oregano — and whatever else I may decide to throw in the pot. The best way to find your favorite level is by adding spices and test-taste as you cook. Add more until you find the flavor and heat level that works for you.
- Confession: I added white wine to this recipe because I was drinking white wine while cooking that night. It’s not necessary, though it does add a little extra flavor and helps to deglaze the pan after frying the sausage. You can safely omit this step if you’d like.
- Dried parsley is a good substitute for fresh parsley. Don’t have either? No worries. You can safely omit from the recipe without sacrificing quality or tasty results.
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Grocery & Gourmet |
- No need to get fancy with the grits. I recommend good old-fashioned styled grits for creamy, evenly cooked grits that fully absorb the flavors in this dish.
- For this recipe, you can take an easier path for your Cajun seasoning like I did and use Tony Chachere’s Creole Seasoning. It has the right combination of all the flavors I like and takes the guess work out of how much of each spice to add to the pot. A teaspoon or two of Tony’s is all you need. Super delicious!
- Aidells Cajun Style Andouille Sausage or Manda Andouille Sausage are good options for true authentic flavors. While Most markets carry these brands, you can always get them online. Or, of course, you can use homemade or more authentic variations if you’re in Cajun country or close to it.
