Cajun Shrimp and Grits with Andouille Sausage Recipe

Hey, Greedy! You hungry? Our Cajun Shrimp and Grits with Andouille Sausage recipe is the perfect dish for a Southern brunch. Made with Cajun seasoned shrimp, andouille spicy sausage, crawfish tails, bacon and smoked gouda cheese grits, this grits recipe will become your go-to for a filling and flavorful any time of the day dish.

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Cajun Shrimp and Grits with Andouille Sausage and crawfish recipe

Today, we’ll be whipping up a dish that’s as soulful as a Mardi Gras parade and as comforting as a warm Southern breeze. This recipe is really close to my heart. My late stepdad was a New Orleans native who moved to Memphis after Katrina. When I was younger my step-brother taught me some things in the kitchen that my mother didn’t, like rice isn’t supposed to be mushy. (sorry mommy) . I grew up on the smokey flavor of barbecue, but the creole seasoning they introduced me to had me hooked!

While this is my own twist on a traditional dish, I hope that I make the natives proud with this one! So, get ready for some good ol’ Cajun Shrimp and Grits with Andouille Sausage. It’s a classic Southern dish that’s gonna make your taste buds do the two-step! Before we learn how to make Shrimp and Grits let’s answer a few frequently asked questions.

FAQs about Cajun Shrimp and Grits

While you can technically use instant grits, it’s highly recommended that you use old fashion grits or the 5 minute quick cooking grits for the best grits. The key is time to ensure extra smooth and creamy grits, which is hard to get with the instant kind.

If eating Shrimp and Grits for breakfast or brunch, biscuits and toasts with a side of fruit would make for great sides. If serving as dinner, collard greens are always a good option.

Shrimp is a good source of protein, while sausage, bacon and crawfish add even more. Plus, grits are whole grain. However, the addition of heavy cream, cheese, butter and oils/fats pushes this on the unhealthy end. But you can always make healthier ingredient substitutions and omissions.

Let me give a quick rundown of what you’ll need to make the best grits you’ve ever had. Remember you can always jump to the Cajun Shrimp and Grits with Andouille Sausage recipe to print out the full instructions.

Cajun Shrimp and Grits Ingredients:

For the grits:

  • Grits– I used one cup of Quaker Old Fashioned Grits. You can’t go wrong with it. 
  • Stock– 3 cups chicken broth/chicken stock to give it dimension of flavor
  • Heavy Cream– one cup heavy cream, but milk can be used if you’re out.
  • Butter– I go light with butter, using 1/4 stick salted butter, but you can go heavier to make it extra smooth
  • Smoked Gouda– My cheese of choice is smoked gouda. Don’t choose pre-shredded, grate it yourself, it makes a difference. You can use your own preferred cheese, as many people like cheddar, but smoked gouda will take your grits to the next level.
  • Seasoning– You can add additional seasoning to taste such as a little cajun seasoning or salt and pepper, but keep to a minimum, as you do not want to over salt it.
Cajun Shrimp and Grits with Andouille Sausage and crawfish recipe

For the cajun shrimp and grits Sauce Topping:

  • Bacon – I use bacon to top it off with, I also use the bacon grease as the oil to cook everything else in. If you choose not to use bacon, use olive oil or butter to sauté the vegetables and shrimp instead.
  • Andouille Sausage -I use smoked andouille sausage and cut at a bias.
  • Shrimp – For this I used colossal shrimp size, but I recommend medium shrimp instead, so that there can be more shrimp throughout
  • Crawfish Tails – The addition of crawfish tails adds a depth of flavor that elevates this dish to new Southern heights. Trust me, don’t leave this out!
  • The Trinity – 1/2 red bell pepper, 1/2 green bell pepper, 2 celery sticks, 1/4 onion
  • Garlic Paste – You could use fresh garlic, but opting for garlic paste makes this a lot easier.
  • Butter – You could use margarine, but for best results use salted butter. With the butter already salted, it reduces the amount of additional salt/seasoning we need to add later.
  • Flour – Adding flour allows this sauce mixture to thicken. For a thicker sauce add flour, for a thinner sauce reduce flour or add more liquid.
  • Broth – I used chicken broth, but you could also choose to add a shrimp stock for a more shrimp flavor
  • Heavy Cream – To add more creaminess I added heavy cream to round out the sauce.
  • Cajun Seasoning – We have to have some type of Cajun Seasoning for a Cajun Shrimp and Grits with Andouille Sausage recipe. I love to use Slap Ya Mama brand, but you can use your own preferred brand. 
  • OPTIONAL GARNISH: Fresh parsley, green onions, lemon wedge for garnish, ’cause we eat with our eyes too
Cajun Shrimp and Grits with Andouille Sausage and crawfish recipe

Instructions:

PREP

  • Shred 1 cup of smoked gouda cheese and set aside
  • Chop bell peppers, celery sticks, onions and set aside.
  • Chop bacon and set aside. Slice Andouille sausage and set aside. Peel, devein and clean shrimp, season with 1-2 tablespoon cajun seasoning and set aside.

For the Cajun grits Sauce Topping:

  • Add chopped bacon to a large skillet, cook on medium-high heat and stir while browning until done. Approx. 7 minutes. Remove bacon from skillet and place on paper towel. Set aside for your topping.
  • In the same skillet with bacon grease, add sausage. Cook on medium high heat for 2 minutes on each side, flipping once. Remove from skillet and set aside.
  • In the same skillet, add shrimp. Cook on medium high for 1 minute on each side, flipping once. Remove from skillet and set aside with sausage.
  • Add chopped vegetables to same skillet (bell peppers, celery, onion) Sauté ’em until they’re tender and fragrant. We’re building layers of flavor here, y’all! about 2-3 minutes.
  • Add 3/4 stick of salted butter, 2 tablespoons of flour, and a squeeze of garlic paste and continue to mix until it forms a paste, about 1-2 minutes.
  • Add 1/2 cup chicken broth, 1/2 cup heavy cream and continue to stir until smooth and well incorporated, about 2-5 minutes
  • Add sausage, shrimp, and crawfish to skillet, season with cajun seasoning to taste and stir for 3-5 minutes. Lower to medium heat and stir occasionally for 10 minutes until it slightly thickens while you move on to grits. Once done, add 1/4 cup gouda, stir and turn heat off.
Cajun Shrimp and Grits with Andouille Sausage and crawfish recipe

For the Grits:

  • In a medium saucepan bring 3 cups chicken broth and 1 cup heavy cream to a boil, then add 1 cup of grits, lower to medium-low heat stir about 10-15 minutes
  • Add 1/4 stick of butter and stir until melted
  • Add 3/4 cup shredded gouda and continue to stir 5-10 minutes.
  • Season with cajun seasoning or salt/pepper to taste. We want those creamy grits to have some character!

I know some people use 4 cups water instead of chicken broth and heavy cream. But for the best shrimp and grits, add some dimension and creaminess using broth and cream. 

Kitchen Gadgets to Try

cheese grater

measuring cups

POT STIRRER

COOKWARE SET

Now, let’s plate it:

Scoop a generous helping of those creamy, cheesy grits onto a plate, and then ladle that flavor-packed shrimp, crawfish and Andouille sausage medley right on top. Don’t forget to drizzle with some hot sauce if you want to keep things spicy! Then add the bacon pieces for extra flavor. Now, be easy on me because this is my first blog post here. You may not see the andouille sausage, but trust me, it’s under the shrimp.

And if you want to be extra fancy, garnish it with parsley and green onions and add a wedge of lemon or splash of lemon juice for a pop of color and acidity. This plate is a work of art – a Southern masterpiece, if you will. 

Cajun Shrimp and Grits with Andouille Sausage and crawfish recipe

This dish is all about the warmth of a Southern welcome. So whether you’re in the heart of New Orleans or just wishing you were, Cajun Shrimp and Grits with Andouille Sausage and Crawfish is a recipe that’ll have you feeling the Southern love.

So, grab a fork, y’all, and get ready to savor the flavors of the South. With every bite, you’ll be embracing my take on the Cajun country. And if you like this recipe, you should check out One Stop Chop’s Cajun Shrimp Pasta with Salmon recipe. He’s an absolute fave of mine.

QUICK TIPS

  • Don’t have cajun seasoning or creole seasoning? You have options. Go for old bay seasoning or use a combination of cayenne pepper, salt, black pepper, paprika, garlic powder,
  • Don’t have smoked gouda? Use sharp cheddar cheese for cheddar grits.
  • Looking for a healthier option? Use 2% milk instead of heavy cream and broth, reduce the amount of butter, omit the bacon and use an olive oil or avocado oil instead.

Remember, the beauty of this Cajun Shrimp and Grits with Andouille Sausage, crawfish and bacon recipe is that it’s versatile as a jazz tune on Bourbon Street. Make it your own, adjust the heat to your personal preference, and keep those taste buds dancing! Enjoy! And to my stepbrother and late stepdad, hope this made you proud. 

Cajun Shrimp and Grits with Andouille Sausage

Cajun Shrimp and Grits with Andouille Sausage and crawfish recipe
A delicious creamy Shrimp and Grits recipe with andouille sausage, crawfish, smoked gouda and topped with bacon.
Prep Time 10 minutes
Cook Time 30 minutes
Serving Size 4 people

Ingredients

Cajun Sauce Topping

  • 3 strips bacon
  • 3-4 links andouille sausage
  • 12 oz shrimp
  • 12 oz crawfish tails
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 2 celery sticks
  • 1/4 onion
  • 1 tbsp garlic paste
  • 3/4 stick butter
  • 2 tbsp flour
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 tbsp cajun seasoning (I use Slap Ya Mama)

Creamy Grits

  • 1 cup grits
  • 2 cups chicken broth
  • 2 cups heavy cream
  • 1/4 stick butter
  • 1 cup smoked gouda
  • 1 tsp cajun seasoning

Instructions

PREP

  • Shred 1 cup of smoked gouda cheese and set aside
  • Chop bell peppers, celery sticks, onions and set aside.
  • Chop bacon and set aside. Slice Andouille sausage and set aside. Peel, devein and clean shrimp, season with 1-2 tablespoon cajun seasoning and set aside.

CAJUN SAUCE TOPPING

  • Add chopped bacon to skillet, cook on medium high and stir while browning until done. Approx. 7 minutes. Remove bacon from skillet and place on paper towel. Set aside for your topping.
  • In the same skillet with bacon grease, add sausage. Cook on medium high heat for 2 minutes on each side, flipping once. Remove from skillet and set aside.
  • In the same skillet, add shrimp. Cook on medium high for 1 minute on each side, flipping once. Remove from skillet and set aside with sausage.
  • Add chopped vegetables to same skillet (bell peppers, celery, onion) and cook on medium high until onions are translucent, about 2-3 minutes.
  • Add 3/4 stick of salted butter, 2 tablespoons of flour, and a squeeze of garlic paste and continue to mix until it forms a paste, about 1-2 minutes.
  • Add 1/2 cup chicken broth, 1/2 cup heavy cream and continue to stir until smooth and well incorporated, about 2-5 minutes
  • Add sausage, shrimp, and crawfish to skillet, season with cajun seasoning to taste and stir for 3-5 minutes. Lower heat to medium-low and stir occasionally for 10 minutes until it slightly thickens while you move on to grits. Once done turn heat off.

CREAMY GRITS

  • Add 3 cups chicken broth, 1 cup heavy cream, 1 cup of grits to a pot on medium high and stir about 7-10 minutes
  • Add 1/4 stick of butter and stir until melted
  • Add 3/4 cup shredded gouda and continue to stir 5-10 minutes.
  • Season with cajun seasoning or salt/pepper to taste. Add additional butter or heavy cream if needed.

PLATE IT

  • Add grits to bowl, pour the creole sauce topping over the grits and finish with sprinkles of the bacon pieces. Optionally, add parsley, green onions and a wedge of lemon for garnish and acidity.

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Cajun shrimp and grits recipe with andouille sausage, crawfish and bacon. Breakfast ideas and brunch ideas. Creamy grits

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