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Flavorful Cajun Shrimp and Grits Recipe with Easy Andouille Cream Sauce

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A comforting and exciting Southern dish featuring spicy shrimp, creamy grits, and a smoky andouille cream sauce. Perfect for quick weeknight dinners or cozy meals.

Ingredients

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  • 1 cup stone-ground grits
  • 4 cups water or low-sodium chicken broth
  • 2 tablespoons unsalted butter, softened
  • 1 cup sharp white cheddar cheese, shredded (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons olive oil or vegetable oil
  • 2 cloves garlic, minced
  • 6 ounces andouille sausage, sliced
  • 1 cup heavy cream
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper (red or green)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper, to taste

Instructions

  1. Make the Grits: In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Slowly stir in 1 cup stone-ground grits, reducing heat to low. Cook, stirring frequently, until thick and creamy, about 20-25 minutes. Stir in 2 tablespoons softened butter, shredded cheddar cheese, and season with salt and pepper. Keep warm while preparing the rest.
  2. Prepare the Shrimp: Toss the peeled and deveined shrimp with 1 tablespoon Cajun seasoning until evenly coated. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside. Don’t overcook—shrimp should be tender, not rubbery.
  3. Cook the Andouille Cream Sauce: In the same skillet, add sliced andouille sausage and cook until browned, about 4-5 minutes. Add diced onions and bell peppers; sauté until softened, roughly 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
  4. Add Cream and Spices: Pour in 1 cup heavy cream, stirring to combine. Add smoked paprika, cayenne pepper, salt, and black pepper. Simmer gently for 5-7 minutes until the sauce thickens slightly. If the sauce gets too thick, add a splash of water or broth to loosen it.
  5. Combine Shrimp and Sauce: Return the cooked shrimp to the skillet, stirring to coat them in the andouille cream sauce. Cook together for 2 minutes to meld flavors but avoid overcooking the shrimp.
  6. Plate and Serve: Spoon creamy grits onto plates, top with the saucy shrimp and andouille mixture. Garnish with chopped fresh parsley or green onions if desired. Serve immediately for best texture.

Notes

Pat shrimp dry before seasoning to ensure a good sear. Cook shrimp in batches if needed to avoid crowding the pan. Stir grits slowly and steadily to avoid lumps. Simmer cream sauce gently to prevent curdling. If grits thicken too much while waiting, stir in hot water or broth to loosen.

Nutrition

Keywords: Cajun shrimp and grits, andouille cream sauce, Southern recipe, spicy shrimp, creamy grits, easy dinner, seafood recipe

Find it online: https://novanosh.com/flavorful-cajun-shrimp-and-grits-recipe-with-easy-andouille-cream-sauce/