This creamy shrimp and grits with andouille sausage is an easy dinner for busy weeknights, or a special brunch for a slow Sunday morning. Best of all, the flavorful, down-home comfort food is ready in about 30 minutes!
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For even more seafood recipes, try this southern shrimp and grits recipe, these Charleston pickled shrimp, a classic tuna noodle casserole, this 15-minute grilled salmon, this New Orleans BBQ shrimp recipe, shrimp ramen, shrimp and vegetable stir fry, and our favorite crispy Southern fried catfish, too!
You just can’t beat the combination of creamy, buttery, cheesy grits topped with zesty shrimp and smoky sausage. This New Orleans creamy shrimp and grits recipe is a basic dish that can be adjusted to suit your family’s tastes. Jazz it up with Cajun hot sauce and spices, throw in some mushrooms, or finish it off with fresh herbs. The 30-minute meal is delicious alongside a simple salad, collard greens, cornbread, or biscuits for a delicious supper.
Shrimp and grits is one of my mom’s favorite meals, so it has made a regular appearance on our weeknight dinner table for as long as I can remember. If you’re not familiar with this gem, shrimp and grits is a traditional dish in the Lowcountry of coastal Georgia, South Carolina, and Louisiana. These days, you can find shrimp and grits in restaurants all over the south, including here in Virginia. While the combination was originally served as a breakfast dish, we’ve always enjoyed the meal for an easy weeknight dinner. The bottom line? You can eat these all day, every day!
New Orleans Creamy Shrimp and Grits Recipe
Mom’s shrimp and grits start with bacon, and don’t include a lot of gravy. This creamy version, by contrast, was inspired by the shrimp and grits that I enjoyed for brunch at the Columns restaurant on my trip to New Orleans earlier this year. I adapted a recipe from Vera Stewart’s cookbook, and it’s definitely a new favorite around here.
This shrimp and grits boasts a creamy sauce, but it’s not too rich or thick since we’re not starting with a flour-based roux. It features spicy andouille smoked sausage (instead of bacon), and gets even more bold flavor from plenty of Cajun (or Creole) seasoning.
The Secret to Good Grits (How to Make Grits Creamy not Gritty)
Grits are made from boiled cornmeal, and have a thick consistency that’s similar to cream of wheat. For the best grits, stir the grits into the water gradually, whisking the entire time.
Cook them over medium-low or low heat, and stir frequently so that they don’t clump together or stick to the bottom of the pot. Adding butter and cheese gives the finished grits great flavor and texture. You can also use milk or cream (instead of the water) for added richness.
Ingredients
This is just a quick overview of the ingredients that you’ll need for an easy shrimp and grits recipe without bacon. It’s all about the shrimp and sausage here! As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Grits (plus kosher salt and water for cooking): I use quick-cooking grits in this recipe, since they’re ready in about the same amount of time as the shrimp. If using instant grits or stone-ground grits, you’ll need to follow the instructions on your specific package. Simmer the grits in chicken broth instead of water for even more flavor.
- Butter: gives the grits rich flavor and a smooth texture at the end.
- Cheese: grated sharp cheddar cheese is a classic addition for cheesy grits, but you can use white cheddar cheese, Parmesan cheese, Pepper Jack, Colby, Colby-Jack, mozzarella, American cheese (like Velveeta) or just about any other good melting cheese that you like.
- Shrimp: use peeled and deveined shrimp. Any size is fine — just adjust the cooking time accordingly. Larger shrimp will require an extra minute or two in the pan.
- Cajun or Creole seasoning: a flavorful blend of spices that often includes paprika, cayenne pepper, salt, garlic powder, onion powder, pepper, oregano, and basil. It gives the shrimp a spicy kick!
- Olive oil: to saute the sausage and veggies.
- Onion and garlic: for savory flavor.
- Andouille sausage: I use one of the links in this package of andouille sausage, but any variety of fully-cooked smoked sausage that you prefer will work fine here.
- Chicken broth and heavy cream: come together to create the creamy sauce that gives this dish its name.
How to Make Creamy Grits and Shrimp
The best shrimp and grits recipe comes together in about 30 minutes, making it ideal for weekend brunches or easy weeknight dinners. The detailed directions are included in the printable recipe card below, but here’s the quick overview:
- Cook the grits.
- While the grits cook, saute the sausage, onions, and garlic.
- Add the cream and chicken broth, and simmer for 2-3 minutes.
- Stir in the shrimp with Cajun seasoning, and cook until the shrimp turn pink.
- Serve the shrimp and creamy sauce over the grits.
- Garnish with hot sauce, sliced green onion, or fresh herbs like parsley, thyme, or rosemary.
Serving Suggestions
This quick sauce for shrimp and grits comes together easily and is full of spicy, smoky, flavor. Pair the creamy shrimp and grits with any of these easy Southern sides:
- Southern Cornbread, Sour Cream Cornbread, Honey Butter Cornbread, Skillet Cornbread, Bakery-Style Corn Muffins, Sweet Cornbread, Cornbread with Cake Mix, Pumpkin Cornbread, Old-Fashioned Corn Sticks, or Jiffy Cornbread with Creamed Corn
- Angel Biscuits, Southern Buttermilk Biscuits, Flaky Biscuits, 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, or Easy Drop Biscuits
- 3-Ingredient Sour Cream Muffins, Pumpkin Muffins, or Pumpkin Bread
- Green Salad with Red Wine Vinaigrette, Southern Caesar Salad, Simple Green Salad with Dijon Vinaigrette, Caesar Salad, Wedge Salad, or our favorite House Salad with Candied Pecans
- Southern Collard Greens or Sweet and Spicy Collard Greens with Bacon
- Sauteed Spinach with Garlic, Spinach Casserole, Spinach Salad with Bacon, or Creamed Spinach
- Sauteed Kale with Bacon or Fall Salad with Maple Balsamic Vinaigrette
- Southern Succotash
- Baked Apple Slices with Brown Sugar and Cinnamon
- Oven Roasted Brussels Sprouts with Bacon
- Roasted Root Vegetables with Balsamic
- Tomato Salad
- Roasted Yellow Squash or Southern Squash Casserole
- Summer Corn Salad
- Refrigerator Dill Pickles, Cucumber Salad with Vinegar, Tomato Cucumber Onion Salad, or Cucumber Dill Salad
- Okra and Tomatoes
- Easy Fruit Salad with Vanilla Pudding
- Roasted Green Beans, Arkansas Green Beans with Bacon, or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried Cabbage with Apples and Onion, Braised Red Cabbage, or Roasted Cabbage
- Fried Okra
- Broccoli and Cheese
- Coleslaw or Vinegar Coleslaw
If you’re pairing wine with your shrimp and grits, look for a light, dry white wine to balance the rich, buttery meal. Try a Sauvignon Blanc or a Pinot Grigio, for example.
Storage Tips
- This dish is best when served immediately. While you can certainly reheat the grits and the shrimp separately just before serving, the texture of both of these components is not ideal when prepared ahead of time and then re-warmed.
- Leftovers will keep in the refrigerator for 2-3 days. I recommend storing the grits and the shrimp in separate containers in the fridge, because they will need different amounts of time to properly reheat.
- Store cooked grits in an airtight container in the freezer for up to 2 months. The cajun sauce for shrimp and grits has a cream base, so it might not freeze as well. Cream-based sauces have a tendency to break or separate when thawed.
- How to Reheat: Again, it’s not my preference to prepare shrimp and grits in advance. However, if you don’t want your leftovers to go to waste, you can place cold grits in a bowl and add a splash of water or milk. Reheat in the microwave a minute at a time, stirring frequently, until warm and creamy. When nearly ready, add the shrimp to the bowl and microwave about another minute or so until hot.
Recipe Variations
- You can purchase instant grits, quick grits, or stone-ground grits. I use quick grits in this recipe, but any variety will work — you’ll just need to adjust the cooking time and directions accordingly.
- Instead of sharp cheddar, use just about any variety of good melting cheese that you like. Try white cheddar cheese, Parmesan cheese, Pepper Jack, Colby, Colby-Jack, mozzarella, or American cheese (like Velveeta).
- Add about 2 cups of sliced mushrooms, celery, or chopped red bell pepper or green bell pepper to the skillet; sauté until tender, and then add the cream and shrimp as instructed. The classic “Holy Trinity” in Cajun and Creole cuisine is onion, celery, and bell pepper, so those would all be great together in this dish, too.
- Swap out the sweet onion and use sliced green onion instead.
Tips for the Best Creamy Shrimp and Grits Recipe
- We prefer large, extra large, or jumbo shrimp in this recipe, but any size shrimp will work. Just adjust the cooking time if using smaller shrimp. Leave the tail on the peeled shrimp for a “fancy” touch!
- The total cooking time will vary depending on the size of your shrimp. You know the shrimp are done when they turn pink and opaque. Be careful that you don’t overcook the shrimp or they will become tough and rubbery.
- Garnish the dish with sliced green onion or chopped fresh herbs such as parsley, thyme, or rosemary for a colorful, bright finishing touch and extra flavor.
- If you’re watching your sodium intake, try an unsalted Creole seasoning, and just add a little bit of salt to your dish to taste. You can also use unsalted or low-sodium chicken broth to prepare the sauce.
- For the best flavor and texture, use heavy whipping cream in the sauce (instead of a lower-fat alternative like half-and-half or whole milk). The full-fat cream is less likely to curdle or separate when it simmers, too.
More Southern Shrimp Recipes
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Easy Shrimp Étouffée
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New Orleans BBQ Shrimp Recipe
23 minutes mins
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Creamy Shrimp and Grits
Ingredients
FOR THE GRITS
- 4 cups water
- 1 cup quick-cooking grits (not instant grits)
- 1 ¼ teaspoons kosher salt
- 1 cup (about 4 ounces) grated sharp cheddar cheese
- 2 tablespoons butter, cubed
FOR THE SHRIMP
- 1 lb. medium raw shrimp, peeled and deveined
- 2 teaspoons Cajun or Creole seasoning
- 1 tablespoon olive oil
- 1 (7 ounce) link andouille sausage, sliced into half-moons
- ¼ cup sweet onion, finely chopped
- 1 large clove garlic, minced or pressed (about 1 teaspoon total)
- ½ cup chicken broth
- 3 tablespoons heavy cream
- Kosher salt and ground black pepper, to taste
- Hot sauce, to taste
- Optional garnish: additional sliced green onions, chopped fresh parsley, chopped fresh rosemary, or fresh thyme leaves
Instructions
COOK THE GRITS
- In a small saucepan, bring water to a boil over medium-high heat. Slowly whisk in the grits and salt. Return to a boil, then reduce the heat to medium-low. Cover and cook for about 5-7 minutes (or until thick and smooth), stirring occasionally.
- Remove from heat. Add the cheese and butter; whisk or stir until melted and smooth. Cover to keep warm.
COOK THE SHRIMP
- While you bring the water to a boil for the grits, prepare the shrimp so that both parts of the meal are ready at about the same time.
- Place shrimp in a bowl. Sprinkle with Cajun seasoning and toss to coat. Set aside.
- In a large skillet, heat oil over medium heat. When the oil shimmers, add the sausage and onion; cook until the sausage starts to brown and the onion begins to soften, about 2-3 minutes. Add the garlic and cook, stirring constantly, for 1 more minute.
- In a large measuring cup, stir together chicken broth and heavy cream. Add the broth mixture to the skillet with the sausage and onions. Cook for 2-3 more minutes.
- Stir in the shrimp. Cook for 3-4 minutes, until the shrimp turns pink and opaque. Taste and season with salt and pepper, if necessary.
SERVE THE SHRIMP AND GRITS
- Place the grits in the bottom of a serving dish. Top with the shrimp mixture, ladling some of the sauce on top as well. Garnish with hot sauce, green onions, or fresh herbs.
Notes
- We prefer large, extra large, or jumbo shrimp in this recipe, but any size shrimp will work. Just adjust the cooking time if using smaller shrimp. Leave the tail on the peeled shrimp for a “fancy” touch!
- The total cooking time will vary depending on the size of your shrimp. You know the shrimp are done when they turn pink and opaque. Be careful that you don’t overcook the shrimp or they will become tough and rubbery.
- Garnish the dish with sliced green onion or chopped fresh herbs such as parsley, thyme, or rosemary for a colorful, bright finishing touch and extra flavor.
- If you’re watching your sodium intake, try an unsalted Creole seasoning, and just add a little bit of salt to your dish to taste. You can also use unsalted or low-sodium chicken broth to prepare the sauce.
- For the best flavor and texture, use heavy whipping cream in the sauce (instead of a lower-fat alternative like half-and-half or whole milk). The full-fat cream is less likely to curdle or separate when it simmers, too.
Your Southern Style Shrimp and Grits were just done for a church brunch. Everyone in attendance was delighted.
I’m so happy to hear that, Agnes. Thank you for letting me know!