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
Scale
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
