Cajun Shrimp and Grits Recipe (Creamy, Cheesy + Andouille)
Make the best Cajun shrimp and grits recipe! Features ultra creamy smoked gouda grits, seared andouille sausage, and a rich, spicy Cajun cream sauce.
Servings 4
Calories 700kcal
Ingredients
Cajun Seasoning Ingredients (Makes about 3 tablespoons of seasoning mix)
- 1.5 tablespoons paprika
- 1 tablespoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground thyme
- 1 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Old Bay Seasoning or Creole Seasoning
Meats
- 1 pound of shrimp (Shell removed, Cleaned)
- 12 ounces andouille sausage sliced or cubed
Grits Ingredients
- ¼ teaspoon of Cajun seasoning
- ¾ cup of grits
- 3 cups of water
- 3 teaspoons of chicken bullion
- 1 and ½ cups of shredded smoked gouda cheese
- 1 cup of shredded extra sharp cheddar cheese
- 2 tablespoons butter
- 1/4 cup heavy cream
- Salt to taste
Sauce Ingredients
- Drizzle of olive oil
- 1 tablespoon of butter
- 1 garlic clove minced
- ½ cup of chicken broth
- ½ cup of heavy cream
- 1 tablespoon of Cajun seasoning
- Salt to taste
Instructions
Homemade Cajun Seasoning Instructions
- Mix all the ingredients together and blend in food processor if you can to grind the mixture into a fine powder. Store any leftovers in airtight container for future uses.
Prepare & Cook Shrimp & Sausage
- Dry shrimp off with a paper towel, then add one tablespoon of Cajun seasoning to the shrimp. Let the shrimp marinate for at least 15 to 30 minutes if you can.
- While the shrimp are marinating, you can brown your sausage, and make the grits.
- Brown your andouille sausage in a pan that you have lightly sprayed with cooking oil. Remove the sausage from the pan.
- Once the shrimp are ready to cook, brown the shrimp in the same pan you cooked the sausage in (there should be some grease left in the pan from the sausage, if not add oil to the pan to cook the shrimp). Prepare your shrimp after everything has been cooked.
- Cook the shrimp for about one minute on each side or until cooked through. Remove the shrimp from the pan. You may have to do two batches to avoid over crowding the pan.
Grits Instructions
- Now start cooking your grits. First get the water to a boil, and then add the grits and chicken bouillon. Cook your grits per the grit’s package instructions.
- After the grits have finished cooking, add the butter and shredded cheese to the grits. Stir the grits until the cheese and butter have melted.
- Then, add the Cajun seasoning and heavy cream to the grits and stir until blended. Salt grits to taste. Set aside (the grits will thicken as they sit.)
Sauce Instructions
- Next, add the drizzle of olive oil, and tablespoon of butter to the pan. Once the butter has melted, add the minced garlic and let it cook for about a minute on medium heat, making sure not to let the garlic get brown.
- Then, add the chicken broth and heavy cream to the pan.
- Next, mix the Cajun seasoning into the sauce.
- Let this sauce mixture cook for about 5 to 7 minutes on medium heat letting the sauce reduce to about half the amount.
- After the sauce has cooked, salt the sauce to taste, and remove the sauce from the heat.
- Add the shrimp and sausage to the pan of sauce.
- Serve the sauce mixture over the grits.
- Top the dish with additional shredded cheese, additional Cajun seasoning, chopped green onions and or sautéed peppers.
Nutrition
Calories: 700kcal | Carbohydrates: 30g | Protein: 27g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 161mg | Sodium: 1056mg | Potassium: 495mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2249IU | Vitamin C: 5mg | Calcium: 288mg | Iron: 3mg