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One-Skillet Cajun Shrimp and Grits with Andouille Sausage

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A flavorful and easy one-skillet recipe combining creamy peppery grits with smoky andouille sausage and spicy Cajun shrimp, perfect for a comforting Southern-inspired meal.

Ingredients

Scale
  • 1 cup stone-ground grits (Bob’s Red Mill preferred)
  • 4 cups chicken broth (can substitute vegetable broth)
  • 2 tablespoons unsalted butter, softened
  • 1 cup sharp cheddar cheese, shredded
  • Salt and black pepper, to taste
  • 1 pound raw shrimp, peeled and deveined (medium or large size)
  • 8 ounces andouille sausage, sliced
  • 2 tablespoons olive oil
  • 2 teaspoons Cajun seasoning (Tony Chachere’s or homemade)
  • 3 cloves garlic, minced
  • 1 cup diced bell peppers (red and green mix)
  • 1 medium onion, diced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice

Instructions

  1. Bring 4 cups of chicken broth to a boil in a large skillet over medium-high heat. Slowly whisk in 1 cup stone-ground grits to avoid lumps.
  2. Reduce heat to low and simmer, stirring occasionally, until grits are thickened and tender, about 20-25 minutes. Add broth or water if grits get too thick.
  3. Stir in 2 tablespoons softened unsalted butter and 1 cup shredded sharp cheddar cheese. Season with salt and black pepper to taste. Keep heat low and cover skillet to keep warm.
  4. Push grits to one side of the skillet. Add 2 tablespoons olive oil to the empty side and heat over medium.
  5. Add 8 ounces sliced andouille sausage and cook for 4-5 minutes, stirring occasionally, until browned and slightly crispy.
  6. Add 1 cup diced bell peppers and 1 medium diced onion to the sausage. Cook for 3-4 minutes until softened but still slightly crisp.
  7. Stir in 3 cloves minced garlic and cook for another 30 seconds until fragrant.
  8. Toss 1 pound peeled and deveined shrimp with 2 teaspoons Cajun seasoning. Add shrimp to skillet and cook 2-3 minutes per side until pink and opaque.
  9. Gently fold shrimp and sausage mixture into the grits. Squeeze 1 tablespoon fresh lemon juice over the top and sprinkle 2 tablespoons chopped fresh parsley.
  10. Taste and adjust seasoning as needed. Serve immediately hot from the skillet.

Notes

If grits thicken too quickly, keep warm broth nearby to loosen. Avoid overcooking shrimp to keep them tender. Cast iron skillet preferred for best searing and flavor. Leftovers keep well refrigerated for up to 2 days; reheat gently with broth to maintain creaminess.

Nutrition

Keywords: Cajun shrimp and grits, one skillet recipe, andouille sausage, Southern comfort food, easy dinner, spicy shrimp, creamy grits

Find it online: https://prismtaste.com/one-skillet-cajun-shrimp-and-grits-with-andouille-sausage-easy-recipe/