American Kitchen - Main Food Recipes - Seafood Recipes

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

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.
4.50 from 2 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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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