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Creamy Shrimp and Grits Recipe with Easy Andouille Cream Sauce

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A comforting and flavorful southern dish featuring creamy stone-ground grits topped with sautéed shrimp and a rich, smoky andouille cream sauce. Ready in under 40 minutes, perfect for cozy weeknight dinners.

Ingredients

Scale
  • 1 cup stone-ground grits
  • 4 cups water or low-sodium chicken broth
  • 1/2 cup sharp cheddar cheese, shredded
  • 2 tablespoons unsalted butter, softened
  • Salt and black pepper, to taste
  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 tablespoon olive oil or butter
  • 6 ounces andouille sausage, sliced thin
  • 1 cup heavy cream
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1 teaspoon Cajun seasoning
  • 1 tablespoon all-purpose flour
  • 2 tablespoons unsalted butter
  • Optional garnishes: chopped fresh parsley or green onions, red pepper flakes

Instructions

  1. Cook the grits: Bring 4 cups of water or chicken broth to a boil in a medium saucepan. Slowly whisk in 1 cup stone-ground grits to avoid lumps. Reduce heat to low and simmer gently, stirring frequently, until thickened and tender, about 20-25 minutes.
  2. Stir in 2 tablespoons butter, 1/2 cup shredded cheddar cheese, and season with salt and pepper to taste. Keep warm.
  3. Prepare the shrimp: Toss 1 pound peeled and deveined shrimp with 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, salt, and pepper.
  4. Heat 1 tablespoon olive oil or butter in a large skillet over medium-high heat. Add shrimp and sauté for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
  5. Make the andouille cream sauce: In the same skillet, add 2 tablespoons butter. Once melted, add 6 ounces sliced andouille sausage and cook until browned, about 4-5 minutes.
  6. Add 1/2 cup finely chopped onion and sauté until translucent, about 3 minutes. Stir in 2 cloves minced garlic and cook for 30 seconds more.
  7. Sprinkle 1 tablespoon all-purpose flour over the sausage and onion mixture, stirring constantly to form a roux.
  8. Slowly whisk in 1 cup heavy cream and 1/4 cup chicken broth, scraping up browned bits from the pan.
  9. Add 1 teaspoon Cajun seasoning and simmer the sauce until thickened, about 3-5 minutes. Taste and adjust seasoning if needed.
  10. Return cooked shrimp to the skillet, tossing gently to coat them in the andouille cream sauce. Heat through for 1-2 minutes but avoid overcooking shrimp.
  11. Plate and serve: Spoon creamy grits onto plates or shallow bowls, top generously with shrimp and andouille cream sauce.
  12. Garnish with chopped parsley or green onions and a sprinkle of red pepper flakes if desired.

Notes

Keep stirring the grits often to avoid lumps and burning. If the sauce gets too thick, add a splash more broth or cream to loosen it. Avoid overcooking shrimp to prevent rubbery texture. Cook shrimp in batches if needed to avoid steaming. Use fresh, well-seasoned ingredients for best flavor. Leftovers keep well for up to 2 days; reheat gently with added broth or cream.

Nutrition

Keywords: shrimp and grits, creamy shrimp, andouille cream sauce, southern recipe, easy shrimp recipe, comfort food, weeknight dinner

Find it online: https://jodierecipes.com/creamy-shrimp-and-grits-recipe-with-easy-andouille-cream-sauce/