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Cajun-style Shrimp and Grits with Andouille Sausage and Creole Sauce Recipe

This dish is a classic Southern staple, combining savory shrimp, spicy Andouille sausage, and creamy grits, all topped off with a zesty Creole sauce. The combination of flavors and textures is sure to satisfy your taste buds and leave you feeling full and satisfied.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course American Kitchen, Main Food Recipes, Seafood Recipes
Cuisine American
Servings 4 servings
Calories 558 kcal


  • 1 cup quick-cooking grits
  • 4 cups water
  • 1/4 cup unsalted butter
  • Salt and pepper to taste
  • 1 pound medium shrimp, peeled and deveined
  • 8 ounces andouille sausage, sliced
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 tablespoon Creole seasoning
  • 1 tablespoon hot sauce
  • 1/4 cup heavy cream
  • 2 tablespoons chopped fresh parsley


  • In a medium saucepan, bring the water to a boil. Gradually whisk in the grits, reduce heat, and simmer for 5-7 minutes or until thickened, stirring occasionally. Add butter, salt, and pepper and stir to combine. Remove from heat and keep warm.
  • In a large skillet, cook the sausage over medium-high heat until browned. Remove with a slotted spoon and set aside.
  • Add the shrimp to the same skillet and cook until pink, about 2-3 minutes per side. Remove with a slotted spoon and set aside.
  • Add the green bell pepper, onion, and garlic to the skillet and cook until tender, about 5 minutes.
  • Stir in the diced tomatoes, tomato paste, Creole seasoning, and hot sauce. Bring to a simmer and cook for 5-10 minutes or until slightly thickened, stirring occasionally.
  • Stir in the heavy cream, reserved sausage, and shrimp. Cook for 2-3 minutes or until heated through.
  • Serve the shrimp and sausage mixture over the grits, garnished with chopped parsley.

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