Shrimp and Andouille Grits from Closet Cooking

Shrimp and andouille sausage in a tasty bell pepper sauce served over creamy white cheddar grits.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
  • 4 cups water
  • 1 cup grits/cornmeal
  • 1 tablespoon oil
  • 1/2 pound andouille sausage, cit into small pieces
  • 1 tablespoon cajun seasoning - link this
  • 1/2 pound shrimp, peeled and deviened
  • 1 tablespoon oil
  • 1 onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1/2 teaspoon thyme, chopped
  • 1 tablespoon cajun seasoning - link this
  • 1 cup chicken broth
  • 1 tomato, diced
  • salt and pepper to taste
  • 1/4 cup heavy cream
  • 3 green onions, sliced
  • 1 handful parsley, chopped
  • 2 tablespoon butter
  • 1 cup cheddar, grated
  • salt and pepper to taste
  1. Bring the water to a boil, stir in the grits, reduce the heat and simmer until tender.
  2. Meanwhile, heat the oil in a pan over medium-high heat.
  3. Add the sausage and sear, about 3 minutes and set aside.
  4. Toss the shrimp in the cajun seasoning, add the shrimp to the pan and cook, about 2-3 minutes and set aside.
  5. Heat the oil in the pan, add the onions, peppers and celery and cook until tender, about 5-7 minutes.
  6. Add the garlic, thyme and cajun seasoning and cook until fragrant, about a minute.
  7. Add the broth and tomato and simmer to reduce a bit, about 5 minutes.
  8. Add the sausage and shrimp, season with salt and pepper, mix in the cream, green onions and parsley and remove from heat.
  9. Mic the butter and cheddar into the grits and remove from heat.
  10. Serve the shrimp over the grits.