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 for dinner 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 it for dinner. I’m not sure why it took so long because, like him, I love this stuff. Tender shrimp, smoky andouille sausage, savory Cajun seasonings, and a rich sauce spooned over a generous helping of cheesy grits. What’s not to love?
Interestingly enough, this isn’t a Cajun dish I grew up eating. I certainly had my fair share of grits as a child, though. My dad was notorious for adding just about anything he could find to a pot of grits. French fries. Vegetables. Leftovers from the refrigerator. You name it, and chances are Dad tried putting it in his grits. Oddly enough, shrimp rarely made an appearance, even though seafood was a staple in our household.
It wasn’t until well into adulthood that I enjoyed my first plate of shrimp and grits. Although the dish has deep roots in Southern coastal cooking, it didn’t originate in Cajun country or make its way to our family dinner table when I was growing up.
Over time, however, shrimp and grits have taken on plenty of Cajun influence, with the addition of andouille sausage, bold seasonings, and rich sauces. And that’s the version I enjoy making.
I cook old-fashioned grits in chicken broth instead of water, then stir in plenty of shredded cheese and a little heavy cream. While the grits simmer, I prepare a flavorful shrimp sauce with onions, smoked andouille sausage, garlic, Cajun seasoning, and a touch of cream.
The result is a delicious combination of tender shrimp, savory sausage, and cheesy grits with just enough spice to keep things interesting. And despite how impressive this dish looks, there’s nothing particularly complicated about preparing it. One saucepan for the grits, one skillet for the shrimp, and dinner is ready in about 45 minutes.
My son certainly wasn’t disappointed. And neither was I.
C’est si bon!
Why You’ll LOVE Cajun Shrimp and Grits
What You’ll Need
Recipe Tips
Choose the right grits. I prefer old-fashioned grits because they cook evenly and have a smoother texture. While stone-ground grits are another excellent choice, they often require additional cooking time. Follow the package directions for your particular variety.
Cook grits in chicken broth. Using chicken broth instead of water adds a wonderful savory flavor. Keep extra broth handy in case the grits become too thick.
Experiment with cheese. Monterey Jack and Gruyère are excellent choices for white cheese. Sharp white cheddar is another option. A Parmesan-Reggiano blend also works beautifully, although I recommend reducing the quantity to approximately two cups because of its stronger flavor.
Keep the grits smooth. Grits naturally thicken as they sit. If they become too thick before serving, stir in a little warm chicken broth or heavy cream until they reach your preferred consistency.
Use flavorful sausage. Andouille is my first choice because of its smoky flavor and Cajun seasonings. Tasso ham is a delicious substitute, and crispy bacon works if that’s what you have available.
Clean the shrimp. I prefer peeled, deveined shrimp with the tails removed. Leaving the tails on makes a nice presentation, though removing them makes the dish much easier to eat.
Avoid overcooking shrimp. Shrimp cook quickly, usually in just a few minutes. Remove the sauce from the heat once they’re opaque and cooked through to prevent them from becoming tough and rubbery.
Adjust the heat. Cajun cooking is about flavor, not necessarily overwhelming spiciness. Start with the recommended seasoning, taste the sauce, and add more if you prefer a little extra kick.
Use your favorite Cajun seasoning. I often reach for Tony Chachere’s Creole Seasoning because it combines many of the spices I enjoy. If using a homemade blend, garlic powder, cayenne, thyme, oregano, paprika, and other pantry seasonings work beautifully.
Don’t skip the browned bits. After cooking the andouille, use the optional white wine or a splash of chicken broth to loosen the flavorful bits from the bottom of the skillet.
A little confession about the wine. I originally added white wine to this recipe because I happened to be drinking a glass while cooking that evening. It worked so well that I kept it in the recipe. You can certainly leave it out, though.
How to Serve Cajun Shrimp and Grits
Drink Pairings
The smoky sausage, seasoned shrimp, and rich cheesy grits pair well with drinks that offer refreshing acidity or a little sweetness to balance the flavors.
For ideas, check out my Drink Pairings with Cajun Food and Flavors where I share some of my favorite wines, beers, and nonalcoholic drinks to complement all those wonderful Louisiana flavors.
FAQs
Cajun Shrimp and Grits
Recommended
Ingredients
Cheesy Grits
- 1½ cups old-fashioned grits
- 6 cups chicken broth
- 3 cups shredded sharp white cheese such as Monterey Jack, white cheddar, or Gruyère
- 1 teaspoon garlic powder
- ½ cup heavy cream
- Salt and black pepper to taste
Cajun Shrimp Sauce
- 1 large onion chopped
- 2 tablespoons butter
- 1 pound andouille sausage cubed
- ⅓ cup white wine optional
- ½ cup chicken broth
- 1 teaspoon Tony Chachere’s Creole Seasoning
- 1 teaspoon smoked paprika
- 3 cloves garlic minced
- 2 pounds raw shrimp peeled and deveined
- 3 tablespoons fresh parsley chopped
- ½ cup heavy cream
Instructions
Cheesy Grits
- Bring 6 cups of chicken broth to a boil in a large saucepan over medium-high heat.
- Slowly stir in the grits, reduce the heat to low, and cook according to package directions, stirring frequently to prevent sticking. Old-fashioned grits generally take approximately 15 to 20 minutes.
- Stir in the shredded cheese, heavy cream, garlic powder, salt, and pepper until the cheese melts and the grits are smooth.
- Cover and keep warm over very low heat while preparing the shrimp sauce. Add a little extra warm chicken broth if the grits become too thick.
Cajun Shrimp Sauce
- Melt the butter in a large skillet or heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened and translucent, approximately 4 to 5 minutes.
- Add the cubed andouille sausage and cook for approximately 3 to 5 minutes, stirring occasionally, until lightly browned.
- Pour in the optional white wine, scraping the bottom of the skillet to loosen the browned bits. Simmer for 1 to 2 minutes, until the wine reduces by approximately half. If omitting the wine, use a splash of the measured chicken broth instead.
- Add the remaining chicken broth, minced garlic, Cajun seasoning, and smoked paprika. Stir well and bring to a gentle simmer.
- Add the shrimp and cook for approximately 2 to 4 minutes, stirring occasionally, until the shrimp are nearly cooked through.
- Reduce the heat to low and stir in the heavy cream and chopped parsley. Simmer gently for another 1 to 2 minutes, or until the shrimp are opaque and fully cooked. Avoid boiling the sauce or overcooking the shrimp.
- Spoon a generous helping of cheesy grits onto each plate or into a shallow bowl. Top with the Cajun shrimp and andouille sauce.
- Garnish with additional chopped parsley or sliced green onions, if desired, and serve immediately.
Nutrition
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