If you’re craving a comfort meal with a spicy kick that feels like a warm hug from the South, you’ll absolutely want to try this Spicy Cajun Shrimp and Grits Recipe. It’s a perfect blend of bold flavors—the smoky andouille sausage, zesty shrimp, and creamy garlic parmesan grits all come together for a dish that’s both satisfying and packed with personality. Whether you’re cooking for a family dinner or want to impress friends, this recipe is fan-freaking-tastic and surprisingly approachable.
Why You’ll Love This Recipe
- Bold, Authentic Cajun Flavor: The spicy seasoning and smoky sausage bring traditional Cajun vibes straight to your plate.
- Creamy, Cheesy Grits: These aren’t your average grits; the parmesan and garlic powder make them irresistibly rich.
- Quick and Easy to Make: Ready in about 40 minutes, this recipe is perfect for weeknights or when you want something impressive but hassle-free.
- Family Friendly: My family goes crazy for this one, and it’s easy to adjust spice levels to keep everyone happy.
Ingredients You’ll Need
The ingredients here marry bold Cajun flavors with creamy, comforting grits. When I shop for this recipe, I always look for good quality andouille sausage—that smoky kick really elevates the dish. Also, be sure to get old fashioned grits, not instant, for that perfect creamy texture.
- Butter: I use butter for richness both in the shrimp sauté and the grits, helping everything meld together well.
- Olive oil: Helps get the sausage and peppers perfectly browned without burning.
- Red bell pepper: Adds a fresh sweetness that balances the spice nicely.
- Andouille sausage: I recommend fully cooked sausages like Aidele’s; it makes prep quicker and simplifies cooking.
- Garlic: Fresh is best here to keep that lively, fragrant taste.
- Raw shrimp: Peeled and deveined shrimp soak up the cajun spices beautifully.
- Lemon juice and zest: Bring brightness and cut through the richness.
- Cajun seasoning (Tony Chacherie’s or your favorite blend): This is the soul of the dish—feel free to adjust to taste.
- Water and milk: For cooking the grits, gives a creamy, smooth texture.
- Salt and pepper: Season to your liking.
- Old fashioned uncooked grits: Not instant! These need time to cook but reward you with the perfect creamy bite.
- Garlic powder: Adds an extra layer of savory flavor to the grits.
- Grated parmesan cheese: Melts into the grits for a cheesy, comforting finish.
- Fresh parsley or chives (optional): A pretty, fresh garnish that adds a pop of color and hint of brightness.
Variations
I love tweaking this Spicy Cajun Shrimp and Grits Recipe based on what I have on hand or who I’m cooking for. It’s flexible and welcomes personal touches!
- Make it lighter: I sometimes swap half-and-half for milk to reduce fat but still keep creaminess.
- More heat: Adding an extra dash of cayenne or a few splashes of hot sauce amps up the spice for heat lovers.
- Vegetarian spin: Skip the shrimp and sausage and load up on mushrooms and smoked paprika for that smoky vibe without meat.
- Different proteins: I’ve used chicken sausage before, which still makes a satisfying dish.
How to Make Spicy Cajun Shrimp and Grits Recipe
Step 1: Sauté the sausage, peppers, and garlic
Start by heating butter and olive oil in a large skillet over medium heat. Add your diced red bell pepper and andouille sausage slices—since the sausage is already cooked, you’re just aiming to brown it to enhance flavor. Toss in the minced garlic last, cooking it just until fragrant (about 30 seconds). You’ll smell that delicious aroma almost immediately, and this base sets the stage perfectly for the shrimp.
Step 2: Cook the shrimp with lemon and Cajun seasoning
Push the sausage and peppers to the side of the pan, then add your raw shrimp. Sprinkle with your Cajun seasoning, lemon zest, and juice. Cook for about 2-3 minutes per side until the shrimp turn pink and are just cooked through—overcooking is a quick way to end up with rubbery shrimp, so keep an eye on them. Once done, remove everything from the skillet and set aside while you make the grits.
Step 3: Make the creamy garlic parmesan grits
In a medium saucepan, bring water, milk, salt, and pepper to a gentle boil. Slowly whisk in your old fashioned grits to avoid lumps. Reduce the heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally so they don’t stick. When the grits are thick and creamy, stir in garlic powder, butter, and Parmesan cheese until everything is melted and combined into a luscious, cheesy consistency. This step is key—don’t rush, and taste as you go to adjust seasoning.
Step 4: Plate and garnish
Spoon a generous scoop of the garlicky parmesan grits onto your plates and top with the spicy Cajun shrimp and andouille sausage mixture. Sprinkle chopped fresh parsley or chives on top for a pop of color and fresh aroma. Serve immediately—you’ll want to enjoy this while it’s warm and creamy.
Pro Tips for Making Spicy Cajun Shrimp and Grits Recipe
- Choose Quality Andouille: Using fully cooked, quality sausage like Aidele’s saves time and ensures rich smoky flavor with less prep.
- Don’t Rush the Grits: Stir frequently and let them simmer low and slow for creamy, non-grainy texture—patience pays off!
- Season Shrimp Last: Add the Cajun seasoning right before cooking shrimp for the most vibrant flavor without over-salting.
- Avoid Overcooking Shrimp: Cook shrimp just until they turn pink and opaque to keep them tender and juicy.
How to Serve Spicy Cajun Shrimp and Grits Recipe
Garnishes
I always finish this dish with freshly chopped parsley or chives. It adds a fresh herbal note and bright green color that lifts the plate beautifully. A little lemon wedge on the side is also great if anyone wants an extra citrus hit.
Side Dishes
This Spicy Cajun Shrimp and Grits Recipe is hearty enough to be a meal on its own, but I like pairing it with a simple green salad dressed with vinaigrette or some roasted vegetables—think asparagus or green beans for a nice contrast.
Creative Ways to Present
For a special occasion, I’ve served this in shallow bowls and added a drizzle of spicy aioli on top, plus extra cracked black pepper and a sprinkle of smoked paprika—it looks gorgeous and tastes even better. You can also garnish with crispy fried shallots for texture. Little touches like these turn it into a restaurant-worthy plate.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to two days. I like to keep the shrimp mixture and grits separate to maintain the texture of both when reheating.
Freezing
You can freeze the shrimp and sausage mixture but the grits don’t freeze well—they get grainy. If you want to freeze, just portion the cooked shrimp mix in freezer-safe bags or containers for up to 2 months.
Reheating
Reheat the shrimp mix gently in a skillet over medium heat, adding a splash of water or broth if it seems dry. For grits, warm them on the stove with a little milk or water to loosen them up. This keeps them creamy and comforting.
FAQs
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Can I use instant grits instead of old fashioned grits?
While instant grits cook faster, they don’t have the same creamy texture or depth of flavor as old fashioned grits. I recommend using old fashioned grits for this recipe so you get that rich, cheesy creaminess that holds up well against the spicy Cajun shrimp and sausage.
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How spicy is the Spicy Cajun Shrimp and Grits Recipe?
The spice level depends largely on the Cajun seasoning you use. I find Tony Chacherie’s seasoning blends heat with aromatic herbs perfectly. You can always adjust by adding more seasoning or cayenne for extra heat, or use milder blends for less spice.
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Can I make this recipe dairy-free?
Yes! You can substitute the butter with a dairy-free alternative and use a plant-based milk like almond or oat milk in place of dairy milk. Skip the Parmesan cheese or use a vegan cheese alternative. Keep in mind the flavor and creaminess will vary slightly, but it will still be delicious.
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What kind of shrimp is best for this recipe?
Fresh or frozen wild-caught shrimp works best for flavor and texture. Make sure they’re peeled and deveined for easy cooking. If using frozen shrimp, thaw them completely before cooking to ensure even cooking and prevent steaming.
Final Thoughts
This Spicy Cajun Shrimp and Grits Recipe has become one of my go-to dishes when I want something that’s both comforting and exciting. It’s got that wonderful southern charm with a spicy zing that keeps everyone coming back for seconds. If you’re looking for a way to shake up dinner with bold flavors and creamy goodness, trust me—you’ll love making and sharing this dish as much as I do.
Print
Spicy Cajun Shrimp and Grits Recipe
- Prep Time: 12 minutes
- Cook Time: 30 minutes
- Total Time: 42 minutes
- Yield: 6 generous servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern, Cajun
Description
A flavorful southern classic, Spicy Cajun Shrimp & Grits with Andouille Sausage combines tender shrimp, smoky andouille sausage, and a zesty blend of Cajun spices served over creamy garlic parmesan grits. Perfect for a satisfying dinner or a festive Mardi Gras feast.
Ingredients
For the Shrimp & Sausage
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1/2 red bell pepper, diced
- 12 ounces andouille sausage (fully cooked)
- 2 cloves garlic, finely minced
- 1 pound raw shrimp, peeled and deveined
- Juice of one large lemon
- Zest of half the lemon
- 1/2 teaspoon Tony Chachere’s Cajun seasoning (or any Cajun seasoning mix)
For the Grits
- 3 1/2 cups water
- 3 cups milk (2% preferred, but any kind works)
- 3/4 teaspoon salt (adjust to taste)
- 1/3 teaspoon pepper (adjust to taste)
- 1 1/2 cup old fashioned uncooked grits (not instant)
- 3/4 teaspoon garlic powder
- 2 1/4 Tablespoons butter (adjust to taste)
- 3/4 cup grated Parmesan cheese
- Fresh parsley or chives for garnish (optional)
Instructions
- Prepare the Grits: In a large saucepan, combine water, milk, salt, pepper, and garlic powder over medium heat. Slowly whisk in the old fashioned grits. Cook, stirring frequently, until the grits are thickened and tender, about 20-25 minutes. Once cooked, stir in the butter and grated Parmesan cheese until melted and creamy. Keep warm while preparing the shrimp and sausage.
- Cook the Andouille Sausage and Vegetables: Heat butter and olive oil in a large skillet over medium heat. Add the diced red bell pepper and cook until softened, about 3-4 minutes. Add the sliced andouille sausage to the skillet and sauté until browned and heated through, about 5 minutes.
- Sauté the Shrimp: Add the minced garlic to the skillet with the sausage and bell pepper and cook until fragrant, about 1 minute. Add the raw shrimp to the skillet and season with Cajun seasoning. Cook the shrimp until pink and opaque, about 3-4 minutes, stirring occasionally.
- Add Lemon and Finish: Remove the skillet from heat and stir in the fresh lemon juice and lemon zest to brighten the flavors. Taste and adjust seasoning if needed.
- Serve: Spoon the creamy garlic parmesan grits onto plates or a serving dish. Top with the spicy Cajun shrimp and andouille sausage mixture. Garnish with fresh parsley or chives if desired and serve immediately for best flavor and texture.
Notes
- Cajun shrimp and grits is a delicious southern dish perfect for Mardi Gras or any time.
- Use old fashioned grits for best texture; instant grits will not yield the same creamy consistency.
- Adjust the amount of Cajun seasoning and lemon juice to your taste preference for spice and acidity.
- Andouille sausage is typically fully cooked and should be browned to release flavor and texture.
- Fresh herbs like parsley or chives add a bright, fresh garnish but are optional.
Nutrition
- Serving Size: 1 serving
- Calories: 543 kcal
- Sugar: 7 g
- Sodium: 1764 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 270 mg
