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Quick Cajun Shrimp and Grits Recipe with Easy Andouille Cream Sauce

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A quick and easy Southern comfort dish featuring spicy Cajun-seasoned shrimp, creamy cheese grits, and a smoky andouille cream sauce. Ready in about 30 minutes, perfect for a hearty weeknight meal.

Ingredients

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  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
  • 2 teaspoons Cajun seasoning (paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, black pepper)
  • 1 tablespoon olive oil or butter
  • 2 cloves garlic, minced
  • Juice of half a lemon
  • 1 cup quick-cooking grits (stone-ground preferred)
  • 4 cups water or chicken broth
  • 2 tablespoons unsalted butter
  • 1/2 cup shredded sharp cheddar cheese (optional)
  • Salt and pepper to taste
  • 4 ounces andouille sausage, sliced thin
  • 1 tablespoon butter
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 1 cup heavy cream
  • 1/4 teaspoon smoked paprika
  • Pinch of cayenne pepper
  • Salt and pepper to taste

Instructions

  1. Prepare the grits: In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Slowly whisk in 1 cup of quick-cooking grits to prevent clumping. Reduce heat to low and simmer, stirring occasionally, until thickened (about 5-7 minutes). Stir in 2 tablespoons butter and 1/2 cup shredded cheddar cheese if using. Season with salt and pepper to taste. Keep warm.
  2. Cook the andouille cream sauce: Heat 1 tablespoon butter in a large skillet over medium heat. Add 4 ounces sliced andouille sausage and cook until browned and slightly crispy (about 3-4 minutes). Remove the sausage and set aside, leaving the rendered fat in the skillet.
  3. Sauté shallots and garlic: Add finely chopped shallot and 1 minced garlic clove to the skillet. Sauté until fragrant and translucent, about 2 minutes. Avoid burning the garlic.
  4. Add cream and spices: Pour in 1 cup heavy cream, stirring constantly. Add 1/4 teaspoon smoked paprika, a pinch of cayenne pepper, and salt and pepper to taste. Let the sauce simmer gently until it thickens slightly, about 3-5 minutes.
  5. Combine sausage and sauce: Return the browned andouille sausage to the skillet. Stir to combine and keep the sauce warm on low heat while cooking the shrimp.
  6. Season and cook shrimp: Toss 1 pound peeled and deveined shrimp with 2 teaspoons Cajun seasoning, coating evenly. Heat 1 tablespoon olive oil or butter in a separate skillet over medium-high heat. Add minced garlic (2 cloves) and sauté briefly, then add shrimp in a single layer. Cook until pink and opaque, about 2 minutes per side. Squeeze lemon juice over shrimp just before removing from heat.
  7. Assemble the dish: Spoon creamy cheese grits onto plates. Top with Cajun shrimp, then drizzle andouille cream sauce over everything. Garnish with chopped parsley or green onions if desired.

Notes

If sauce is too thick, loosen with a splash of chicken broth or water. Avoid overcooking shrimp to prevent rubbery texture. Use broth instead of water for richer grits flavor. Substitute coconut cream for dairy-free option and smoked turkey sausage for a leaner alternative. Cast iron skillet recommended for best shrimp sear.

Nutrition

Keywords: shrimp and grits, Cajun shrimp, andouille cream sauce, quick shrimp recipe, Southern comfort food, spicy shrimp, creamy grits

Find it online: https://islatable.com/quick-cajun-shrimp-and-grits-recipe-with-easy-andouille-cream-sauce/