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Cajun Shrimp and Grits

Cajun Shrimp and Grits

Author: Annette (•‿•)
Tender shrimp and smoky andouille sausage simmer in a flavorful Cajun cream sauce and are served over rich, cheesy grits cooked in chicken broth. This Cajun Shrimp and Grits recipe is a delicious Southern-inspired dinner that's surprisingly easy to prepare.
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Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Course: Condiments, Main Course
Cuisine: American, Cajun, Southern
Keyword: Comfort Food, Creamy, Easy to Make, Spicy
Servings: 6
Calories: 931cal

Equipment

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

  1. Bring 6 cups of chicken broth to a boil in a large saucepan over medium-high heat.
  2. 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.
  3. Stir in the shredded cheese, heavy cream, garlic powder, salt, and pepper until the cheese melts and the grits are smooth.
  4. 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

  1. 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.
  2. Add the cubed andouille sausage and cook for approximately 3 to 5 minutes, stirring occasionally, until lightly browned.
  3. 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.
  4. Add the remaining chicken broth, minced garlic, Cajun seasoning, and smoked paprika. Stir well and bring to a gentle simmer.
  5. Add the shrimp and cook for approximately 2 to 4 minutes, stirring occasionally, until the shrimp are nearly cooked through.
  6. 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.
  7. Spoon a generous helping of cheesy grits onto each plate or into a shallow bowl. Top with the Cajun shrimp and andouille sauce.
  8. Garnish with additional chopped parsley or sliced green onions, if desired, and serve immediately.

Nutrition

Calories: 931cal | Carbohydrates: 41g | Protein: 55g | Fat: 61g | Saturated Fat: 29g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 372mg | Sodium: 2830mg | Potassium: 690mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2130IU | Vitamin C: 6mg | Calcium: 540mg | Iron: 2mg