If you’re craving a hearty and soul-warming meal that hits all the right notes, you’ve got to try my Cajun Shrimp and Grits Recipe. This dish is the perfect mix of creamy, cheesy grits paired with spicy, smoky shrimp and sausage, all wrapped up in a dreamy, slightly spicy cream sauce. Trust me, it’s one of those recipes I go back to again and again because it’s absolutely fan-freaking-tastic and never fails to impress.
Why You’ll Love This Recipe
- Bold Southern Flavor: The combination of blackened seasoning and andouille sausage delivers authentic Cajun spice and smokiness.
- Creamy Grits Perfection: Slow-cooked with cheese and butter, these grits are dreamy and not at all lumpy.
- Easy Weeknight Meal: Despite its rich taste, this recipe is straightforward and quick once you get the rhythm down.
Ingredients You’ll Need
Each ingredient in this Cajun Shrimp and Grits Recipe plays a special role in layering flavors. Whether it’s the smoky sausage, fresh veggies, or the creamy grits, you’ll find that sourcing quality ingredients really makes a difference here.
- Large shrimp: Peeled and deveined shrimp work best for even cooking and easy eating.
- Blackened seasoning: This is the heart of Cajun flavor—feel free to use your favorite blend or make your own for freshness.
- Unsalted butter: Adds richness without extra saltiness so you can control the seasoning.
- Extra-virgin olive oil: Helps sauté the veggies and sausage with a nice aroma.
- Spicy smoked sausage (andouille recommended): Adds that smoky, spicy punch that’s essential for this dish.
- Red and green bell peppers: Provide sweetness and crunch, balancing the spice.
- Yellow onion: Builds the savory base flavor.
- Garlic: Just a few cloves bring wonderful depth.
- Low-sodium chicken stock: Keeps the sauce flavorful without overpowering salt.
- Heavy cream: Makes the sauce luxuriously creamy.
- Worcestershire sauce: Adds umami and tanginess.
- Salt and cracked black pepper: For seasoning to taste.
- Water, half and half (or milk + heavy cream): For cooking the grits to that perfect creamy texture.
- Garlic powder, onion powder, cayenne pepper: Seasonings to infuse the grits with warm flavors and a little heat.
- Old-fashioned corn grits: The base of the dish; true southern grit texture is worth the few extra minutes.
- Smoked Gouda cheese: Melts beautifully into the grits, adding smoky creaminess.
- Additional unsalted butter: For stirring into the grits at the end.
Variations
I love how flexible this Cajun Shrimp and Grits Recipe is—you can tweak the spice levels, swap out the sausage, or even make it dairy-free if you like. Don’t hesitate to make it your own!
- Use chicken instead of shrimp: For a twist, I’ve swapped in diced chicken breast for a milder protein that still pairs well with the sauce.
- Make it vegetarian: I sometimes omit the sausage and shrimp and add smoky roasted mushrooms to keep that savory depth.
- Dairy-free version: Swap butter for olive oil and use coconut milk or a dairy-free cream alternative in the grits and sauce.
- Extra spice: Add more cayenne or a dash of hot sauce to amp up the heat for heat lovers like myself!
How to Make Cajun Shrimp and Grits Recipe
Step 1: Start the Creamy Grits
Begin by combining the water, half and half (or milk and cream combo), salt, onion powder, garlic powder, and cayenne pepper in a medium saucepan. Bring it to a boil over medium-high heat. The trick I learned is to gradually stir in the grits with a wooden spoon to avoid lumps—patience here makes a smoother result. Once you’ve stirred it in, lower the heat, cover the pot, and let the grits cook gently for about 25-30 minutes, stirring every now and then so they don’t stick. Trust me, love and patience turn these into the creamiest grits you’ll ever eat!
Step 2: Season and Prep the Shrimp
While the grits are simmering, toss your peeled and deveined shrimp with one tablespoon of blackened seasoning in a bowl. This step is so simple but critical—letting the shrimp soak a bit in the spices before cooking really helps those flavors stand out.
Step 3: Cook the Sausage and Veggies
Heat the olive oil and butter in a heavy skillet over medium-high heat. Add the spicy smoked sausage—you want it to brown and get a little crispy around the edges, about 3-5 minutes. Then add the chopped bell peppers and onion, cooking until they soften (3-4 minutes). Lastly, toss in the minced garlic and cook just until fragrant, about one minute. The kitchen smells amazing at this stage, and it’s a sign you’re on the right track!
Step 4: Build the Sauce
Sprinkle the remaining blackened seasoning over the veggies and sausage, then pour in the chicken stock, scraping up any flavorful bits stuck to the pan. Bring everything to a simmer, add the heavy cream and Worcestershire sauce, and cook until the sauce thickens slightly (3-4 minutes). This sauce is where all those bold flavors meld into a velvety, tasty coating for the shrimp.
Step 5: Cook the Shrimp & Finish Sauce
Gently add the seasoned shrimp to the skillet, cooking for 5-7 minutes until they turn opaque and pink. Don’t rush this part—overcooked shrimp can get rubbery, and you want them tender! Once done, season the sauce with salt and cracked black pepper to taste, then remove the pan from heat.
Step 6: Finish the Grits and Serve
By now, your grits should be thick and creamy—take them off the heat and stir in the smoked Gouda cheese and butter. Season with a little more salt and pepper to bring out all those rich flavors. To serve, spoon a generous amount of grits into bowls, top with the shrimp and sauce, and garnish with fresh chopped green onions and parsley. I promise you, you’ll want seconds!
Pro Tips for Making Cajun Shrimp and Grits Recipe
- Use Old-Fashioned Grits: I learned that quick grits don’t absorb the creamy goodness as well, so taking the extra time for old-fashioned grits really pays off.
- Don’t Skip the Resting Time: Let the shrimp marinate in the blackened seasoning while the grits cook for an extra flavor boost.
- Scrape the Pan: When you add the chicken stock, scraping the browned bits off the pan adds intense flavor to the sauce.
- Watch the Shrimp Closely: They cook quickly, so as soon as they’re pink and firm, take them off the heat to avoid toughness.
How to Serve Cajun Shrimp and Grits Recipe
Garnishes
I always top my shrimp and grits with freshly chopped green onions and parsley—it adds a pop of color and fresh flavor that cuts through the richness. Sometimes I even sprinkle a little extra cracked black pepper on top for a subtle kick. A wedge of lemon on the side is also delightful if you want to brighten the flavors a bit.
Side Dishes
To keep things balanced, I like serving this with a simple green salad dressed lightly with vinaigrette or some sautéed greens like kale or collards. Cornbread or crusty French bread works brilliantly, too, for sopping up all that luscious sauce.
Creative Ways to Present
For a special occasion, I’ve served Cajun Shrimp and Grits in individual mini cast-iron skillets—everyone gets their own portion, and it keeps the grits warm longer. You can also arrange it over creamy mashed potatoes instead of grits for a comforting twist that guests rave about.
Make Ahead and Storage
Storing Leftovers
I usually store leftover shrimp and grits separately in airtight containers in the fridge. The grits firm up but reheat beautifully, and keeping the shrimp separate prevents them from getting mushy. They keep well for about 3 days.
Freezing
Freezing this dish is possible but not ideal because shrimp can become rubbery and grits change texture. If you must freeze, separate components and freeze the grits without cheese or butter to maintain texture best.
Reheating
To reheat grits, I add a splash of milk or water and warm gently on the stove while stirring to bring back that creamy texture. For shrimp and sauce, heat gently in a skillet over medium-low heat to prevent overcooking. Then combine and serve!
FAQs
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Can I make Cajun Shrimp and Grits Recipe ahead of time?
Yes! You can make the grits and shrimp separately a few hours ahead and reheat them gently before serving. Just be careful not to overcook the shrimp during reheating to keep them tender.
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What can I substitute for andouille sausage?
If andouille isn’t available, try a spicy smoked sausage or kielbasa with similar smoky flavors. You can also add smoked paprika to boost the smokiness.
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How spicy is this Cajun Shrimp and Grits Recipe?
The spice level is medium—there’s a pleasant Cajun kick from the blackened seasoning and cayenne, but it’s easy to adjust by using less seasoning or topping with cooling garnishes.
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Can I use quick grits instead of old-fashioned corn grits?
Quick grits cook faster but have a different texture, often less creamy and a bit gummy. I prefer old-fashioned grits for the best results and texture.
Final Thoughts
This Cajun Shrimp and Grits Recipe is one of those dishes that brings a little slice of Southern comfort into your kitchen with every bite. I absolutely love how the creamy, cheesy grits pair with the spicy shrimp and smoky sausage—it’s a flavor combo that’s both bold and cozy. Whether you’re cooking for family, friends, or just treating yourself, give this recipe a try; you’ll be so glad you did. It’s become a dinner favorite in my house, and I know it can be in yours too!
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Cajun Shrimp and Grits Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern, Cajun
Description
Cajun Shrimp and Grits is a classic Southern comfort food featuring creamy, cheesy grits paired with spicy Cajun-seasoned shrimp simmered in a rich, flavorful cream sauce with smoked sausage and sautéed bell peppers and onions. This dish offers a perfect balance of bold spices, tender shrimp, and savory sausage, delivering a hearty and comforting meal that’s simple to make yet impressively delicious.
Ingredients
Shrimp and Sausage
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons blackened seasoning (homemade or store-bought)
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/2 pound spicy pork smoked sausage (such as andouille)
- 1/2 red bell pepper (seeded and chopped)
- 1/2 green bell pepper (seeded and chopped)
- 1 small yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 1/2 cups low-sodium chicken stock
- 1/2 cup heavy cream
- 2 tablespoons Worcestershire sauce
- Salt (to taste)
- Cracked black pepper (to taste)
Grits
- 2 1/2 cups water
- 2 cups half and half (or 1 cup milk and 1 cup heavy cream)
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 – 1/2 teaspoon cayenne pepper
- 1 cup old-fashioned corn grits
- 8 ounces smoked Gouda cheese (freshly grated)
- 6 tablespoons unsalted butter
- Cracked black pepper (to taste)
Instructions
- Prepare the grits: In a medium saucepan, combine water, half and half, salt, onion powder, garlic powder, and cayenne pepper. Bring the mixture to a boil over medium-high heat. Slowly add the grits while stirring continuously with a wooden spoon to prevent lumps from forming.
- Cook the grits: Reduce heat to medium-low, cover the pot, and allow the grits to cook for 25 to 30 minutes, stirring occasionally to avoid sticking and ensure even cooking.
- Season the shrimp: While the grits cook, toss the peeled and deveined shrimp with 1 tablespoon of blackened seasoning in a small mixing bowl and set aside to marinate briefly.
- Cook sausage and vegetables: Heat the olive oil and butter in a 10-inch cast-iron or heavy-bottomed skillet over medium-high heat. Add the smoked sausage and cook for 3 to 5 minutes until browned. Add the chopped red and green bell peppers along with the chopped onion; sauté for 3 to 4 minutes until vegetables soften. Stir in minced garlic and cook for an additional minute until fragrant.
- Add seasoning and liquids: Season the vegetables with the remaining 1 tablespoon of blackened seasoning. Pour in the chicken stock, scraping the bottom of the pan to lift any browned bits. Stir in the heavy cream and Worcestershire sauce. Allow the sauce to cook and thicken for 3 to 4 minutes.
- Cook the shrimp: Add the seasoned shrimp to the skillet and cook until the shrimp turn opaque and the sauce slightly reduces, about 5 to 7 minutes. Avoid overcooking the shrimp to maintain tenderness. Season with salt and cracked black pepper to taste, then remove the pan from heat.
- Finish the grits: Once the grits are thick and creamy, remove from heat. Stir in the grated smoked Gouda cheese and 6 tablespoons of unsalted butter until melted and well combined. Season with additional salt and cracked black pepper to taste.
- Serve: Spoon a generous amount of creamy grits into bowls and top with the shrimp and sauce mixture. Garnish with freshly chopped green onions and parsley for a fresh finish. Serve immediately and enjoy!
Notes
- Cajun shrimp and grits is a beloved Southern comfort dish that combines the richness of cheese grits with spicy, flavorful seafood and sausage for a hearty meal.
- Use smoked Gouda for a smoky depth of flavor, but feel free to substitute with sharp cheddar or other melting cheeses if preferred.
- Adjust the cayenne pepper and blackened seasoning according to your spice preference.
- For a lighter version, substitute half and half with milk and reduce butter, but this will impact creaminess.
- Fresh chopped green onions and parsley add vibrant color and a fresh contrast to the rich dish.
- Be careful not to overcook the shrimp to keep them tender and juicy.
- This dish pairs well with a simple side salad or steamed vegetables to balance the richness.
Nutrition
- Serving Size: 1 serving
- Calories: 627 kcal
- Sugar: 3.7 g
- Sodium: 976 mg
- Fat: 50.1 g
- Saturated Fat: 25.3 g
- Unsaturated Fat: 22.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 15.2 g
- Fiber: 1.7 g
- Protein: 29.9 g
- Cholesterol: 244 mg
