Creamy Shrimp and Grits with Spicy Andouille Sausage

Shrimp and grits feels like a lazy Sunday dish, but this version is exactly what you want on a busy Tuesday. It is savory, a little smoky, and the grits are genuinely creamy without any fuss.

The shrimp cook in a single pan with spicy andouille sausage, and the whole thing comes together in about 45 minutes. You get a bowl that tastes like you stood over a stove all afternoon, with barely more effort than boiling water.

Why This Shrimp and Grits is a Weeknight Win

I keep this one in rotation because it splits the work naturally. The grits simmer mostly on their own while you chop the vegetables and brown the sausage. By the time the shrimp hit the pan, everything else is already done.

The grits are the real anchor here. Stone-ground grits take a little time, but they reward you with a texture that is full and tender, not pasty. A handful of sharp cheddar melted in at the end gives them a salty richness that holds up to the bold shrimp topping.

The shrimp mixture comes together fast. The andouille renders its smoky fat, the aromatics cook down until soft, and the shrimp turn pink in minutes. A quick deglaze with chicken broth and lemon juice creates a thin, bright sauce that soaks into the grits just right.

Ingredients

• 1 cup stone-ground white grits: they take about 30 minutes to cook, but the texture is worth it
• 4 cups water: for simmering the grits
• 2 tbsp unsalted butter: divided, for the grits and the pan
• 1 cup shredded sharp cheddar cheese: cold shred your own for the best melt
• 6 oz andouille sausage: sliced into 1/4-inch rounds
• 1 lb large shrimp (31/35 count): peeled and deveined, tails on or off
• 1 small yellow onion: diced
• 1 small green bell pepper: diced
• 2 cloves garlic: minced
• 1/2 cup chicken broth: low-sodium so you can control the salt
• 2 tbsp fresh lemon juice: from about 1 lemon
• 1 tsp hot sauce: Louisiana-style, or more to taste
• 1/2 tsp kosher salt: plus more for the grits
• 1/4 tsp black pepper
• 2 tbsp vegetable oil: for the skillet
• 2 scallions: sliced thin, for serving

Variations / Substitutions

• No andouille?: Use any smoked sausage or even kielbasa. The dish will be milder, so you may want a pinch of cayenne.
• Dairy-free grits: Swap the butter for olive oil and use a good dairy-free cheddar, or skip the cheese and stir in an extra tablespoon of oil and a little more salt.
• Milder heat: Use a mild smoked sausage and omit the hot sauce entirely.
• Greens in the mix: Stir a handful of baby spinach into the shrimp at the very end, just until wilted.

If you like the smoky, spicy profile here, our Red Beans and Rice recipe uses similar flavors and simmers while you do other things.

How to Make Shrimp and Grits

Step 1: Simmer the Grits

Combine the 4 cups water and a heavy pinch of salt in a medium saucepan and bring it to a boil over high heat. Once it is boiling, slowly whisk in the 1 cup grits in a steady stream. Reduce the heat to low, cover the pot, and let the grits cook for 25 to 30 minutes, stirring every 5 minutes or so to keep them from sticking. They should be thick and tender, with no raw graininess.

When the grits are cooked, remove the pot from the heat and stir in 1 tablespoon of the butter and the shredded cheddar until smooth. If they seem too thick, add a splash of warm water or milk to loosen them. Cover the pot to keep them warm while you finish the shrimp.

Step 2: Brown the Sausage

Set a large skillet over medium-high heat and add the 2 tablespoons of vegetable oil. Once the oil shimmers, drop in the sliced andouille and let it cook undisturbed for about 2 minutes. Then stir and cook another 2 minutes, until the rounds are browned and crisp around the edges. The sausage will release a deep, smoky aroma and leave savory browned bits in the pan.

Use a slotted spoon to transfer the sausage to a plate, leaving the fat in the skillet. Keep the heat on medium-high.

Step 3: Sauté the Shrimp

Add the diced onion and bell pepper to the skillet and cook, stirring occasionally, for 3 minutes, until they soften and start to pick up color. Add the minced garlic and cook 30 seconds more, just until fragrant.

Push the vegetables to one side of the pan and add the shrimp in a single layer. Sprinkle them with the 1/2 teaspoon salt and 1/4 teaspoon pepper. Let them sear for 2 minutes on the first side, then flip and cook 1 to 2 minutes more, until they are pink and opaque all the way through. You will see them curl slightly and lose their gray translucency.

Pour in the chicken broth, lemon juice, and hot sauce. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the liquid simmer for 1 minute to reduce slightly, then stir in the remaining 1 tablespoon of butter and the cooked sausage until the butter melts and coats everything in a thin, glossy sauce.

Step 4: Spoon Over the Grits

Divide the creamy grits among four shallow bowls. Spoon the shrimp and sausage mixture over the top, making sure each bowl gets plenty of that pan sauce. Scatter the sliced scallions over everything and serve right away, while the grits are still warm and the shrimp are juicy.

A Few Things That Make a Difference

• Stir the grits regularly, especially in the first 15 minutes. If they stick and scorch on the bottom, the whole batch can taste burnt.
• Buy the largest shrimp you can afford for this recipe. They stay juicier and have a better texture than small ones after searing.
• Prep the onion, pepper, garlic, and scallions before you start the shrimp step. The pan moves fast once the aromatics hit the heat.

Shrimp cook so quickly that the exact time depends on their size. Here is a rough guide so you do not overdo them.

Storing Leftovers

• Refrigerate: Keep the grits and the shrimp mixture in separate airtight containers for up to 3 days. The grits will thicken as they chill.
• Reheating: Warm the grits in a saucepan over low heat with a splash of milk or broth, stirring constantly until loose and hot. Gently reheat the shrimp and sauce in a skillet just until warmed through. Be careful not to overcook the shrimp a second time.

What Goes Well With Shrimp and Grits

A simple green salad dressed with a sharp lemon vinaigrette cuts through the richness of the grits and sausage. Sautéed collard greens with a splash of vinegar bring even more Southern flavor and a little bitterness that balances the bowl. For something to mop up the sauce, a warm square of cornbread does the job perfectly.

Frequently Asked Questions

Can I use instant grits instead?

Yes, they cook in about 5 minutes. The texture will be softer and less toothsome, so keep an eye on them so they do not turn gluey.

What if I can not find andouille sausage?

Smoked kielbasa or any smoked spicy sausage works well. In a pinch, use mild Italian sausage and add a pinch of smoked paprika and cayenne.

How do I keep the grits from getting stiff before serving?

Stir in a little warm water, milk, or broth right before you spoon them into bowls. They tighten up as they sit, so a quick stir brings them back.

Can I make the grits ahead of time?

Yes. Cook them fully, then let them cool and refrigerate. Reheat slowly with extra liquid, whisking constantly to break up any lumps, until creamy again.

Shrimp and Grits Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 620

Ingredients Method Notes

Ingredients

  

• 1 cup stone-ground white grits
• 4 cups water
• 2 tbsp unsalted butter, divided
• 1 cup shredded sharp cheddar cheese
• 6 oz andouille sausage, sliced 1/4-inch thick
• 1 lb large shrimp (31/35 count), peeled and deveined
• 1 small yellow onion, diced
• 1 small green bell pepper, diced
• 2 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 2 tbsp fresh lemon juice
• 1 tsp Louisiana-style hot sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 2 scallions, sliced thin

Method

 

1. Bring 4 cups water and a pinch of salt to a boil. Whisk in grits, reduce heat to low, cover, and simmer 25 to 30 minutes, stirring often. Stir in 1 tbsp butter and the cheddar. Cover to keep warm.
2. Heat oil in a large skillet over medium-high. Add andouille and cook 4 minutes until browned. Remove sausage with a slotted spoon, leaving fat in the pan.
3. Add onion and bell pepper to the skillet; cook 3 minutes. Add garlic; cook 30 seconds. Push vegetables aside, add shrimp, season with salt and pepper, and sear 2 minutes per side until pink. Pour in broth, lemon juice, and hot sauce. Scrape up browned bits, simmer 1 minute, then stir in remaining 1 tbsp butter and the cooked sausage.
4. Divide grits among bowls, spoon shrimp mixture over the top, scatter scallions, and serve immediately.

Notes

Stone-ground grits thicken quickly after cooking; stir in a little warm broth or milk if they sit too long. For a faster version, use quick-cooking grits and follow package timing, though the final texture will be less creamy.