Shrimp and Grits with Andouille Sausage: Easy Recipe Tonight

Warm, smoky aromas rise from the skillet — a mingling of browned andouille, sweet onion, and garlic, punctuated by citrus brightness and the ocean’s briny whisper. On the plate, a soft, pillowy mound of creamy grits cradles plump shrimp and slices of caramelized sausage, their glossy sauce pooling around the edges. This is Shrimp and Grits with Andouille Sausage: a comforting, soulful dish that feels like a hug at the table and tastes like a celebration of texture and flavor.

Why You’ll Love This Shrimp and Grits with Andouille Sausage:

This version of shrimp and grits pulls together contrasts that sing: velvety cornmeal grits against snappy, perfectly cooked shrimp; smoky, spiced andouille that offers both fat and flavor; and a silky, savory pan sauce that ties everything together. The dish is as visually inviting as it is satisfying — creamy pale grits provide a canvas for the reddish-brown sausage and the pink-orange shrimp, sprinkled with vivid green scallions and fresh parsley. Aromas evolve as you cook: the early sweetness of onions and peppers, the seductive smoke of the sausage, then the bright lift of lemon and herbs. Texturally, every bite delivers a little grainy creaminess, a touch of chew from the shrimp, and a satisfying snap from the sausage. It is versatile — elegant enough for guests, approachable enough for a weeknight — and it rewards small moments of attention in the kitchen with deep, comforting flavor.

Ingredients for This Shrimp and Grits with Andouille Sausage:

Step-by-Step Instructions for Shrimp and Grits with Andouille Sausage:

1. Prepare the grits: In a medium saucepan, bring 4 cups chicken stock and 1 cup milk to a gentle simmer. Slowly whisk in 1 cup stone-ground grits, reduce heat to low, and simmer, stirring often, until thick and tender (25–35 minutes for stone-ground; follow package times for other grits). Stir in 2 tablespoons butter and 1/2 cup grated Parmesan; season with salt and keep warm. Stir frequently to prevent sticking and encourage a creamy texture.
2. Season the shrimp: Pat shrimp dry and toss with 1 teaspoon Cajun seasoning, 1/4 teaspoon smoked paprika, and a pinch of salt and pepper. Let them rest at room temperature for 10–15 minutes while you prepare the sauce.
3. Brown the andouille: Heat a large skillet over medium-high heat. Add the sliced andouille and cook until browned on both sides and slightly crisped, about 4–5 minutes. Transfer sausage to a plate and leave the rendered fat in the skillet — this is flavor gold.
4. Sauté the aromatics: Add 1 tablespoon butter to the skillet with a splash of oil if needed. Reduce heat to medium and add the chopped onion, diced bell pepper, and celery. Cook, stirring occasionally, until softened and fragrant, 4–6 minutes. Add minced garlic and cook for 30–45 seconds until aromatic.
5. Deglaze and build the sauce: Pour in 1/4 cup dry white wine (or an equal amount of chicken stock) to deglaze, scraping up the browned bits. Let the liquid reduce by half, then add 1/2 cup chicken stock and bring to a gentle simmer.
6. Finish the sauce: Stir in 1/3 cup heavy cream and the lemon zest. Return the browned andouille to the skillet and simmer for 2–3 minutes to marry flavors. Taste and adjust seasoning with Cajun seasoning, salt, and pepper.
7. Cook the shrimp: Push the sausage and aromatics to the side and increase heat to medium-high. Add the seasoned shrimp in a single layer and sear 1–2 minutes per side until just opaque and pink. Avoid overcooking — shrimp should be just firm with a slight spring. Finish with a squeeze of lemon juice and a knob of butter for gloss.
8. Assemble: Spoon a generous portion of creamy grits onto warmed plates. Top with the andouille-shrimp mixture, spooning the sauce over the grits so it cascades around the edges. Garnish with chopped parsley, sliced scallions, and an extra sprinkle of smoked paprika or grated Parmesan.
9. Serve immediately: Shrimp and grits are best enjoyed right away while the grits are silky and the shrimp retain their tender-bouncy texture. Offer lemon wedges at the table for added brightness.

How Long to Cook:

Preparation time: 15–20 minutes. Cooking time: 30–40 minutes (grits dependent). Total time: 45–60 minutes. Grits: Stone-ground grits typically require 25–35 minutes simmering with frequent stirring; instant or quick grits will cook much faster (follow package directions). Shrimp: Cook shrimp 1–2 minutes per side until opaque and just firm; check for a slight spring when pressed. For internal temperature guidance, seafood is generally done at 145°F (63°C) according to safety recommendations, but many chefs aim for 120–140°F for optimal tenderness — rely on visual cues to avoid rubberiness. Andouille: Browning takes about 4–5 minutes; ensure slices are nicely caramelized for maximum flavor.

Tips for Perfect Results:

• Use stone-ground or medium grits when possible for the best texture — they hold up to the sauce and have a pleasing mouthfeel.
• Toast the grits briefly in butter before adding liquid for a nuttier flavor if you have time.
• Keep the grits warm on the lowest burner and stir occasionally; if they thicken too much, whisk in a splash of milk or warm stock to loosen them.
• Pat shrimp dry to ensure a good sear and avoid steaming them in the pan.
• Brown andouille first to render flavorful fat; those browned bits are essential for a robust sauce.
• Finish the sauce with a touch of acid (lemon juice) and butter for balance and sheen.
• Serve immediately — the contrast of hot grits and warm, saucy shrimp is key to the experience.

Options for Substitutions:

• If you cannot find andouille, substitute smoked kielbasa or a good smoked sausage; add a pinch of cayenne and smoked paprika to mimic the flavor.
• For dairy-free grits, use olive oil or dairy-free butter and a non-dairy milk substitute (unsweetened almond or oat milk) to finish; omit Parmesan or use a dairy-free alternative.
• If you prefer less heat, reduce the Cajun seasoning and omit any extra cayenne; add a pinch of smoked paprika for depth without burn.
• Swap heavy cream for half-and-half for a lighter sauce, or use coconut cream for a dairy-free, slightly sweet variation.
• If fresh shrimp are unavailable, thawed frozen shrimp are fine — dry thoroughly and pat to remove excess moisture before seasoning and cooking.

Watch Out for These Mistakes:

• Overcooking shrimp: They go from perfect to tough quickly. Remove from heat the moment they turn opaque and curl into a loose “C.”
• Underseasoned grits: Grits need plenty of salt and fat to shine. Taste as you finish them and add salt, butter, and Parmesan as needed.
• Skipping the browned bits: Deglazing the pan after browning the sausage lifts concentrated flavor; do not skip this step.
• Letting grits cool: Grits can thicken as they sit. Keep them warm and loose with a little extra stock or milk if needed.
• Too-thin or too-thick sauce: Adjust by simmering to reduce for thickness or adding a splash of stock/cream to loosen.

Estimated Nutrition:

Approximate per serving (recipe serves 4):

• Calories: 620 kcal
• Protein: 32 g
• Carbohydrates: 46 g
• Fat: 32 g
• Saturated Fat: 12 g
• Fiber: 2 g
• Sodium: Varies widely — approx. 900–1200 mg (depends on sausage and stock)

These values are estimates and will change based on ingredient choices (type of grits, sausage, dairy). To lower calories and fat, use half-and-half instead of heavy cream, choose a leaner sausage, and reduce butter.

Frequently Asked Questions:

1. Can I make the grits ahead of time?

Yes. Make the grits ahead and keep them covered; when ready to serve, loosen them on low heat with a little warm milk or stock and stir in butter and cheese. Warm gently so they regain their creamy texture without scorching.

2. What type of shrimp is best for this dish?

Large shrimp (16–20 count per pound) work well because they are meaty and hold up in the sauce. Fresh or frozen shrimp both work — if frozen, thaw completely, pat dry, and proceed as directed.

3. How spicy will this recipe be?

The andouille and Cajun seasoning provide warmth and a smoky edge rather than overwhelming heat. Adjust the Cajun seasoning to taste, and omit extra cayenne if you prefer mild. Add hot sauce at the table for those who like more spice.

4. Can I turn this into a one-pot meal?

Yes, with some adjustments. Prepare grits in a heavy-bottomed pot and, in a separate skillet, cook the sausage and shrimp to return to the grits pot with a splash of sauce. Keep in mind that assembly in one pot requires careful timing to avoid overcooking shrimp.

Conclusion:

Shrimp and Grits with Andouille Sausage is more than a recipe; it is an invitation to slow down and savor layers of comfort and character. The dish rewards attentive, simple techniques — browning, deglazing, and gentle simmering — with deep, soulful flavor. Serve it to loved ones for a relaxed weekend brunch or a special weeknight dinner and watch as the room fills with warm aromas and contented conversation. Cooking this meal is an act of hospitality: it brings texture, color, and music to the table, and in every spoonful you’ll find a balance of creaminess, smoke, and bright citrus that feels like home.