Cajun Shrimp and Grits Recipe (Creamy, Cheesy + Andouille)

If you’ve never had Cajun shrimp and grits before, let me catch you up real quick. This is creamy, cheesy grits made with smoked gouda and sharp cheddar, topped with andouille sausage, tender shrimp, and a rich Cajun cream sauce that soaks right into every spoonful. It’s bold and just spicy enough to make you go back for another bite.

THIS IS THE BEST CAJUN SHRIMP AND GRITS (YEP!)

Over the years, this recipe has been shared more than 100,000 times, and the comments below are full of the kind of feedback that tells me it’s hitting the mark. I’ve made it more times than I can count for parties, family gatherings, and friends’ get-togethers, and it’s always the first dish gone. At this point, I don’t even ask what I should bring anymore… They tell me to bring this one right here.

This version focuses on:

• Smoked gouda & sharp cheddar for deep, savory grits.
• Andouille sausage for smoky heat.
• A creamy Cajun cream sauce (not watery, not bland).

CAJUN VS. CREOLE (WHAT’S THE DIFFERENCE?)

While both are staple Louisiana/Southern cuisines and share many similar ingredients, this recipe leans more towards the Cajun version. We are focusing on the smoky, seasoned, rich, and creamy style without the use of tomatoes (which is a key feature of Creole cooking).

KEY INGREDIENTS (AND WHAT TO KNOW BEFORE YOU START)

Best Grits to Use

This is where the magic happens. Stick to standard, stone ground, or quick grits. Avoid instant grits at all costs because they lack the texture and backbone needed to hold up to a heavy cream sauce.

The Shrimp

Look for medium to large shrimp. They’re big enough to stay juicy but still cook quickly. I usually go with peeled and cleaned shrimp to keep things simple. Fresh or frozen both work, just make sure to thaw them completely before cooking.

Sausage Options

Andouille is a seasoned smoked pork sausage that gives this dish its authentic Southern flavor. If you can’t find andouille at your local grocery store, a high quality smoked kielbasa or smoked sausage is your next best bet.

Dairy & Cheese Swaps

The combination of smoked gouda and extra sharp cheddar is the secret to a restaurant quality bowl of grits. The gouda adds a smoky depth that pairs perfectly with the andouille, while the sharp cheddar brings that classic tangy richness.

The Cajun Seasoning (Crucial Note)

I use a homemade, lower salt Cajun seasoning for this (the recipe is below in the recipe card). If you choose to use a store bought blend, please be aware that commercial brands are often very heavy on salt. Taste your sauce before adding any additional salt at the end to avoid a salty disaster.

HOW TO MAKE THEM & WHAT TO LOOK FOR

I have the exact step by step instructions in the recipe card below, but here is a little more guidance while cooking:

Searing the Shrimp

Make sure you dry them thoroughly with a paper towel before adding the seasoning to help the spices stick. When searing the shrimp in the sausage drippings, they cook really fast. You know they are done when they turn pink, become opaque, and curl into a loose “C” shape. If they curl into a tight “O,” they’ve overcooked.

Building the Cream Sauce

Let the minced garlic cook just until it becomes fragrant (do not let it brown, or it will turn bitter). The secret to the rich flavor is letting the chicken broth and heavy cream reduce. Let it simmer until the liquid cuts down by about half.

Finishing the Creamy Grits

Stir the butter and shredded cheeses into the grits after they have finished cooking. Don’t panic if they seem a little loose at first. The grits will naturally thicken as they sit and cool slightly.

Pro-tip – Double the sauce recipe if you love extra sauce spooned over the grits.

TIPS & TROUBLESHOOTING

Grits too thick or lumpy?

Because grits thicken as they sit, they might get a little to thick before you are ready to serve. Simply stir in a small splash of warm water, chicken broth, or heavy cream over low heat to loosen them back up to a creamy consistency.

Sauce too thin?

It hasn’t reduced long enough. Give it another minute or two on the stove to let the cream thicken.

Shrimp turned out rubbery?

This happens when they are left in the pan too long or if the pan is overcrowded. Work in batches if you need to, and remember they only need about one minute or so per side!

STORAGE & REHEATING

• Leftovers store well in a covered container in the refrigerator for up to 3 days.
• To reheat – The grits will solidify in the fridge. To get that ultra creamy texture back, add a splash of chicken broth, heavy cream or water to the bowl and reheat gently on the stove or in the microwave, stirring frequently. Gently reheat the sauce in separate pan or bowl. Reheat the shrimp and sausage mixture separately, just until warmed through, so you don’t overcook the seafood.

THE FIRST TIME I TRIED SHRIMP AND GRITS

All the exact measurements are waiting for you in the recipe card below, right after a few more of my favorite Southern dishes! But if you’ve got a quick minute, here’s the story behind why I had to recreate this dish…

The first time I tried shrimp and grits was in Atlanta, Georgia, and I was hooked immediately. After we moved to Hawaii, I found a Southern restaurant that made some of the best shrimp and grits I’d ever had. No air conditioning. Sweat rolling down your face. Didn’t matter. The food was that good.

Then one day they closed. And I remember thinking, “Now what?” So I got in the kitchen and started working on a version I felt good about serving.

And here we are years later…. Now it’s yours too. I hope you enjoy it as much as we do!

MORE SOUTHERN DISHES

If you’re building a full Southern plate, my Slow Cooker Southern Collard Greens are the perfect side to balance out the creamy grits and rich Cajun sauce.

For something warm and slightly sweet, serve these Sweet Southern Cornbread Muffins. They are so moist and buttery!

And if you love a good sandwich and shrimp as much as I do, you have to try my Cajun Panko Crusted Shrimp Po Boys. They’re crispy, and packed with that same Southern kick.

MADE THIS RECIPE?

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