Description
Cajun Shrimp and Grits is a flavorful Southern comfort food featuring succulent shrimp seasoned with blackened spices, spicy smoked sausage, sautéed bell peppers and onions, all served over creamy, cheesy grits. This dish combines a spicy cream sauce with hearty cheese grits to create a rich, satisfying meal perfect for family dinners or entertaining guests.
Ingredients
Scale
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 to a boil over medium-high heat. Slowly whisk in the corn grits, stirring constantly with a wooden spoon to prevent lumps.
- Simmer the Grits: Reduce the heat to medium-low, cover the pot, and cook the grits for 25 to 30 minutes. Stir occasionally to prevent sticking and ensure a creamy texture.
- Season the Shrimp: While the grits cook, toss the peeled and deveined shrimp with 1 tablespoon of blackened seasoning in a small bowl. Set aside to marinate briefly.
- Cook the Sausage and Vegetables: Heat olive oil and butter in a 10-inch cast-iron or heavy-bottom skillet over medium-high heat. Add the sliced smoked sausage and cook for 3 to 5 minutes until browned. Add chopped red and green bell peppers and onion, sautéing for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Add Seasoning and Liquids: Sprinkle the sautéed vegetables with the remaining 1 tablespoon of blackened seasoning. Pour in the low-sodium chicken stock, scraping up any browned bits from the skillet bottom. Stir in heavy cream and Worcestershire sauce. Allow the sauce to cook for 3 to 4 minutes, letting it thicken slightly.
- Cook the Shrimp: Add the seasoned shrimp to the sauce mixture. Cook for 5 to 7 minutes, or until the shrimp are opaque and the sauce has reduced slightly. Be careful not to overcook the shrimp. Season with salt and cracked black pepper to taste. Remove the skillet from heat.
- Finish the Grits: Once the grits are thick and creamy, remove the saucepan from heat. Stir in the grated smoked Gouda cheese and butter until fully melted and incorporated. Season with additional salt and cracked black pepper to taste.
- Serve: Spoon a couple of ladle-fulls of the creamy grits into bowls. Top with the shrimp and spicy sausage sauce. Garnish with fresh chopped green onions and parsley if desired. Serve immediately and enjoy the vibrant flavors.
Notes
- Cajun shrimp and grits is a classic southern comfort food featuring creamy cheese grits and Cajun spiced shrimp in a spicy cream sauce with smoked sausage and sautéed vegetables.
- Be careful not to overcook the shrimp to keep them tender and juicy.
- You can adjust the cayenne pepper and blackened seasoning amounts to control the heat level to your preference.
- Using smoked Gouda cheese gives the grits a rich, smoky flavor that complements the spicy shrimp.
- Fresh chopped green onions and parsley make a bright, fresh garnish that balances the richness of the dish.
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: 22.3 g
- Trans Fat: 0.0 g
- Carbohydrates: 15.2 g
- Fiber: 1.7 g
- Protein: 29.9 g
- Cholesterol: 244 mg
