Cajun Shrimp & Grits
Yes, Lawwwd! These Cajun Shrimp & Grits taste just as good as they look! Made with Cajun seasoned shrimp, andouille sausage, and cheesy homemade grits, this recipe is packed with flavor. It's a simple and easy dish perfect for your next brunch!
A Southern Classic fit for BRUNCH
If you ever wondered what could satisfy my soul (besides Jesus lol), it’s a plate of Shrimp & Grits. The first time I had this dish, I went crazy at brunch! It was so rich and flavorful that I felt like I had to order another one to go! With that said, y’all know I had to make my own version of this bomb dish!
My Easy Cajun Shrimp & Grits are the upgrade you didn’t know you needed in your life! This recipe is decadent, spiced well, and sure to make you holla! Made with a mixture of juicy shrimp and andouille sausage served over creamy and cheesy grits, this recipe will become your favorite!
Tips For Making The Best Grits
I’m going, to be honest with y’all. I didn’t always love grits! It’s probably because I never had them the right way. Yes, there is a right way of making and eating grits. There is this big debate on whether or not SUGAR goes into grits.
I’m here to tell you that it doesn’t! Grits are to be made with salt, pepper, butter, and cheese! You can debate me on it all you want.
Now that this debate is settled, here are a few tips to help you make the BEST GRITS:
Go Low & Slow. This is key to having creamy grits. This allows the grits to slowly release their starches. The end result will be smooth, decadent, and creamy.
Choose the Right Grits. For a traditional dish such as this, stick to white corn grits. You can easily find them in the hot cereal aisle near the cream of wheat. Yellow Corn Grits (aka Polenta) will give you more of a texture to your dish. Make sure not to purchase instant grits as well.
Whisk Your Grits Well. Make sure to whisk your grits throughout the cooking process. This will help to prevent clumps while allowing the grits to release their starches.
Use A Mixture of Stock & Dairy. Having a nice balance of both stock and dairy will add more flavor and richness to your grits that water just won’t give. A well-seasoned chicken stock mixed with milk and cream will have your grits tasting like HEAVEN!
Cajun Shrimp & Grits Ingredients
The ingredients are pretty simple in this recipe; but, let’s still walk through them to understand. A majority of these ingredients will be able to be found at any of your local grocery stores.
Cheesy Grits:
Stock: To cook your grits, you’re going to need some form of liquid. For more flavor, I love using stock as part of my total liquid. A simple chicken or vegetable stock will work just fine. Make sure to choose a well-seasoned stock as well or try making your own!
Heavy Cream: You can’t have creamy grits without some cream! The extra fat in the cream helps to make the perfect smooth and creamy consistency for the gits.
Corn Grits: You’ll only need about 1 cup of uncooked corn grits for this recipe. Make sure to set them aside after measuring. You don’t want to spill them all over the floor like I did.
Cheeses: When making grits, cheese is a must! I mix some shredded Gouda and Sharp Cheddar into my grits. The gouda adds some nuttiness and butteriness while the sharp cheddar adds a little bite to the grits.
Seasoning Mix: Since you have so many other flavors going on in the grits, keep the seasoning mix simple with some kosher salt and ground black pepper. Taste and season accordingly.
Butter: If you’re looking for some extra decadent grits, add a few tablespoons of butter to them. Yes, I said a few tablespoons! This dish is not meant to be healthy at all.
Cajun Shrimp and Sausage
Shrimp: I used jumbo shrimp in my recipe, but you can definitely use a different size. Just make sure that they are all peeled and deveined (you can leave the tails on if you like).
Cajun Seasoning: This wouldn’t be a Cajun Shrimp & Grits recipe without some form of Cajun Seasoning or ingredients. You can make your own or purchase your favorite brand of seasoning (i.e. Slap Ya Mama, Rajan Cajun, FlavorGod, etc.)
Andouille Sausage: This sausage is one of my favorite types! It’s well-seasoned and smoky with just the right amount of spice. I use some of the fat that is rendered from it to cook the shrimp. It makes such a big difference.
Vegetable Mix: To add some texture to the dish I added chopped onions, bell peppers, and, of course, minced garlic. The added flavors were a must-have!
Chicken Stock: To make our sauce or gravy, I added some chicken stock. It also deglazes the pan bringing up all of those flavors left at the bottom. Seafood stock will also work!
Hot Sauce: I love spicy food! So, adding a few shots of hot sauce to my sauce was a must. I prefer Louisiana Hot Sauce (Crystal specifically), but feel free to use your favorite.
Fresh Lemon Juice: For some additional flavor and acid, I added a splash of lemon juice. It helps to cut the overall spice level as well.
Heavy Cream: To make the gravy even richer, I added some cream. The cream also helps to cut the spice and acid in the sauce making it perfectly balanced.
Garnish: A little green on your plate goes a long way. To finish off your dish and make people think you can really cook, top it off with some chopped green onions or fresh parsley.
How to Make Cajun Shrimp & Grits
Now that we have gotten the ingredients out of the way, there’s nothing stopping us from making this bomb recipe! It might seem like it’s hard to make, but it’s ridiculously easy.
One bite will have you hooked! So, make sure you don’t taste too much in between cooking.
The full written recipe is below, but here’s an overview.
STEP 1: Clean & Season the Shrimp. Pat the shrimp dry with paper towels and place them into a bowl. Season the shrimp with the cajun seasoning and gently toss to coat. Cover the bowl with plastic wrap and transfer it to the refrigerator.
STEP 2: Cook the Grits. Place a large pot over medium-high heat. Add the chicken stock and heavy cream. Bring the mixture to a boil and then slowly stir in the grits. Once the mixture starts to boil, reduce the heat to medium-low. Cover and continue cooking the grits for 10 - 15 minutes making sure to stir the mixture every so often.
STEP 3: Season the Grits & Add Cheese. Once all the liquid is absorbed and the grits become soft and tender mix in the shredded cheese. Season to taste with kosher salt and ground black pepper. Melt in some butter for extra creamy grits. Remove the grits from the burner or turn the heat down to low to keep the grits warm while you make the shrimp.
STEP 4: Saute the Sausage & Shrimp. Heat a large skillet over medium heat and add the chopped sausage and brown (about 2 - 3 minutes). Remove the sausage from the skillet and transfer it to a plate. Add 2 tbsp of unsalted butter to the skillet and melt. Working in batches, add the shrimp in a single layer making sure not to overcrowd the skillet. Allow the shrimp to cook on each side until pink but not fully cooked (about 2 minutes). Remove the shrimp and transfer them to a plate.
STEP 5: Make the Sauce. Add the chopped onions and bell peppers to the skillet and cook until translucent (about 2 - 3 minutes). Add the garlic and cook until fragrant (about 1 minute). Add the chicken stock, hot sauce, and lemon juice, and bring the mixture to a boil. Allow the mixture to reduce by half (about 4 - 5 minutes). Add the cream, sausage, and shrimp to the skillet. Coat the shrimp and sausage in the sauce and cook until the sauce is thickened and the shrimp are fully cooked (about 5 minutes).
STEP 6: Garnish & Serve. Serve immediately by scooping the cheese grits into bowls and topping them with the shrimp and sausage. Garnish with some fresh chopped green onions or parsley. Enjoy!
I’d love to hear your feedback about this EASY Cajun Shrimp & Grits Recipe! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
Cajun Shrimp & Grits
Ingredients
Instructions
- Pat the shrimp dry with paper towels and place them into a bowl. Season the shrimp with the cajun seasoning and gently toss to coat. Cover the bowl with plastic wrap and transfer it to the refrigerator.
- Place a large pot over medium-high heat. Add the chicken stock and heavy cream. Bring the mixture to a boil and then slowly stir in the grits. Once the mixture starts to boil, reduce the heat to medium-low. Cover and continue cooking the grits for 10 - 15 minutes making sure to stir the mixture every so often.
- Once all the liquid is absorbed and the grits become soft and tender mix in the shredded cheese. Season to taste with kosher salt and ground black pepper. Melt in some butter for extra creamy grits. Remove the grits from the burner or turn the heat down to low to keep the grits warm while you make the shrimp.
- Heat a large skillet over medium heat and add the chopped sausage and brown (about 2 - 3 minutes). Remove the sausage from the skillet and transfer it to a plate. Add 2 tbsp of unsalted butter to the skillet and melt. Working in batches, add the shrimp in a single layer making sure not to overcrowd the skillet. Allow the shrimp to cook on each side until pink but not fully cooked (about 2 minutes). Remove the shrimp and transfer them to a plate.
- Add the chopped onions and bell peppers to the skillet and cook until translucent (about 2 - 3 minutes). Add the garlic and cook until fragrant (about 1 minute). Add the chicken stock, hot sauce, and lemon juice, and bring the mixture to a boil. Allow the mixture to reduce by half (about 4 - 5 minutes). Add the cream, sausage, and shrimp to the skillet. Coat the shrimp and sausage in the sauce and cook until the sauce is thickened and the shrimp are fully cooked (about 5 minutes).
- Serve immediately by scooping the cheese grits into bowls and topping them with the shrimp and sausage. Garnish with some fresh chopped green onions or parsley. Enjoy!
Nutrition Facts
Calories
1604Fat (grams)
125Sat. Fat (grams)
68Carbs (grams)
56Fiber (grams)
3Net carbs
53Sugar (grams)
14Protein (grams)
69Sodium (milligrams)
3804Cholesterol (grams)
534- This recipe is seasoned to taste in certain steps. The nutritional facts listed above only account for the amounts listed in the ingredient section.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
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