Why You’ll Love This Recipe
This Cajun Shrimp and Grits recipe combines the creamy comfort of cheese grits with the bold, smoky flavors of Cajun-seasoned shrimp and sausage. The balance of textures—creamy grits, crispy meat, and perfectly seared shrimp—makes every bite satisfying. The dish is also customizable: you can adjust the level of spiciness, swap out ingredients, or even serve it for breakfast, brunch, or dinner. With easy-to-follow steps, this recipe is a fun and flavorful way to bring a taste of New Orleans to your table!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Grits:
- 3 cups chicken broth
- 1 cup half-and-half
- 1 teaspoon kosher salt (adjust to taste)
- 1 cup stone ground grits (not instant)
- 2 tablespoons unsalted butter
- 2 cups shredded smoked gouda (about 4 ounces)
For the Shrimp:
- 3–4 strips of halal meat (about 4 ounces)
- 4 ounces andouille sausage
- 1 pound medium shrimp (31–40 size)
- 1 red bell pepper
- 1 onion
- 4 cloves garlic
- 1 cup cherry tomatoes (about 2 cups)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 2 green onions (for garnish)
- 1 tablespoon flour
- Juice of 1 lemon
Directions
- Prep the ingredients: Cut the cherry tomatoes in half. Finely chop the red pepper and onion. Mince the garlic and slice the green onions. Shred the cheese, chop the halal meat, slice the andouille sausage, and peel and devein the shrimp. Pat the shrimp dry, season with Cajun seasoning, and set aside.
- Cook the grits: In a saucepan, bring the chicken broth, half-and-half, and salt to a simmer over medium heat. Once it starts to simmer, reduce the heat to low. Add the grits and stir well. Cover and cook for 15 minutes, stirring occasionally, until the grits are fully cooked. Remove from heat and stir in butter and shredded gouda until melted. Cover to keep warm.
- Crisp the halal meat: Heat a skillet over medium heat and cook the halal meat for 10 minutes, or until crispy. Remove the meat and set aside on paper towels. Reserve 1–2 tablespoons of the grease in the pan.
- Brown the andouille sausage: In the same skillet, add the andouille sausage and brown for 2–3 minutes. Remove and set aside with the meat.
- Sear the shrimp: Add the seasoned shrimp to the skillet and cook for 1–2 minutes on each side until just cooked and no longer translucent. Remove the shrimp from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the chopped onion, red pepper, and garlic. Sauté for 2–3 minutes until fragrant. Sprinkle the flour over the veggies, stir, and cook for another minute.
- Simmer the sauce: Add the chicken broth a little at a time to the pan, whisking to dissolve the flour lumps. Add the tomatoes, thyme, and basil. Stir everything together, scraping up any browned bits from the bottom of the pan. Return the meat and sausage to the pan, and simmer for 10 minutes until the sauce thickens. Add the shrimp and their juices back into the skillet. Squeeze in the lemon juice and remove from heat. Taste and adjust seasoning if needed.
- Serve: Spoon the shrimp and sauce over the creamy cheese grits. Garnish with sliced green onions and enjoy!
Servings and Timing
- Servings: This recipe makes about 4 servings.
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
Variations
- Different cheese: If you don’t have smoked gouda, you can use regular gouda or cheddar cheese for the grits.
- Spicier shrimp: Increase the Cajun seasoning or add a pinch of cayenne pepper to the shrimp for extra heat.
- Vegetarian version: Skip the shrimp and sausage and use mushrooms for a savory, vegetarian version of this dish.
- Add more veggies: Feel free to add additional veggies like spinach, okra, or corn to the sauce for more texture and flavor.
Storage/Reheating
- Storage: Store the shrimp and sauce separately from the grits in the refrigerator for 3–4 days in an airtight container.
- Reheating: To reheat the grits, add a splash of water, milk, or broth to loosen them up. Heat in the microwave or on the stove over low heat, stirring occasionally. Reheat the shrimp and sauce in a skillet over medium heat until warmed through.
FAQs
1. Can I use instant grits instead of stone-ground grits?
While you can use instant grits, stone-ground grits provide a better texture and flavor. Stone-ground grits are less processed and tend to give a creamier, more authentic taste.
2. What can I substitute for smoked gouda cheese?
You can substitute regular gouda or cheddar cheese for the smoked gouda. If you want a smoky flavor, you can also use smoked cheddar.
3. Can I make this dish ahead of time?
You can prepare the grits and sauce ahead of time and store them separately in the refrigerator. Reheat them before serving, but it’s best to cook the shrimp just before serving.
4. Can I use a different sausage instead of andouille?
Yes, you can substitute smoked sausage, kielbasa, or chorizo for andouille sausage if that’s what you have available.
5. How can I make this dish spicier?
Add more Cajun seasoning or a pinch of cayenne pepper to the shrimp. You can also add a dash of hot sauce to the sauce for an extra kick.
6. What type of shrimp should I use?
For this dish, medium-sized shrimp (31-40 count per pound) work best. You can use larger shrimp if you prefer, but adjust the cooking time slightly.
7. How can I make this dish gluten-free?
To make this recipe gluten-free, simply skip the flour or use a gluten-free flour substitute to thicken the sauce.
8. Can I freeze leftovers?
While this dish is best enjoyed fresh, you can freeze the shrimp and sauce (separately from the grits) for up to 2 months. Grits do not freeze well, so it’s best to prepare those fresh.
9. Can I add more vegetables to the grits?
You can add sautéed spinach, kale, or other leafy greens to the grits for extra flavor and nutrition. Just stir them in before serving.
10. What can I serve with Cajun Shrimp and Grits?
This dish is hearty on its own, but you can serve it with a side of sautéed greens, cornbread, or a simple salad for a well-rounded meal.
Conclusion
Cajun Shrimp and Grits is a mouthwatering dish that brings together the bold flavors of New Orleans in a comforting and satisfying way. With a perfect balance of smoky sausage, succulent shrimp, and creamy cheese grits, it’s a dish that’s sure to impress at any brunch or dinner table. Whether you’re craving something spicy and savory or simply want to enjoy a taste of the South, this recipe is a delicious choice that everyone will love!
Cajun Shrimp and Grits
Cajun Shrimp and Grits is a beloved Southern dish that combines succulent shrimp, smoky sausage, crispy halal meat, and creamy gouda cheese grits. A bold, flavorful New Orleans-inspired dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
- Diet: Halal
Ingredients
3 cups chicken broth
1 cup half-and-half
1 teaspoon kosher salt (adjust to taste)
1 cup stone ground grits (not instant)
2 tablespoons unsalted butter
2 cups shredded smoked gouda (about 4 ounces)
3–4 strips of halal meat (about 4 ounces)
4 ounces andouille sausage
1 pound medium shrimp (31–40 size)
1 red bell pepper
1 onion
4 cloves garlic
1 cup cherry tomatoes (about 2 cups)
1 teaspoon dried thyme
1/2 teaspoon dried basil
2 green onions (for garnish)
1 tablespoon flour
Juice of 1 lemon
Instructions
- Prep the ingredients: Cut the cherry tomatoes in half. Finely chop the red pepper and onion. Mince the garlic and slice the green onions. Shred the cheese, chop the halal meat, slice the andouille sausage, and peel and devein the shrimp. Pat the shrimp dry, season with Cajun seasoning, and set aside.
- Cook the grits: In a saucepan, bring the chicken broth, half-and-half, and salt to a simmer over medium heat. Once it starts to simmer, reduce the heat to low. Add the grits and stir well. Cover and cook for 15 minutes, stirring occasionally, until the grits are fully cooked. Remove from heat and stir in butter and shredded gouda until melted. Cover to keep warm.
- Crisp the halal meat: Heat a skillet over medium heat and cook the halal meat for 10 minutes, or until crispy. Remove the meat and set aside on paper towels. Reserve 1–2 tablespoons of the grease in the pan.
- Brown the andouille sausage: In the same skillet, add the andouille sausage and brown for 2–3 minutes. Remove and set aside with the meat.
- Sear the shrimp: Add the seasoned shrimp to the skillet and cook for 1–2 minutes on each side until just cooked and no longer translucent. Remove the shrimp from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the chopped onion, red pepper, and garlic. Sauté for 2–3 minutes until fragrant. Sprinkle the flour over the veggies, stir, and cook for another minute.
- Simmer the sauce: Add the chicken broth a little at a time to the pan, whisking to dissolve the flour lumps. Add the tomatoes, thyme, and basil. Stir everything together, scraping up any browned bits from the bottom of the pan. Return the meat and sausage to the pan, and simmer for 10 minutes until the sauce thickens. Add the shrimp and their juices back into the skillet. Squeeze in the lemon juice and remove from heat. Taste and adjust seasoning if needed.
- Serve: Spoon the shrimp and sauce over the creamy cheese grits. Garnish with sliced green onions and enjoy!
Notes
Stone-ground grits provide a better texture and flavor, but instant grits can be substituted if necessary.
For a spicier version, increase the Cajun seasoning or add cayenne pepper.
If you don’t have smoked gouda, regular gouda or cheddar works fine.
For a vegetarian version, skip the shrimp and sausage and use mushrooms.
Grits can be stored separately from the shrimp mixture for up to 3–4 days in the fridge. Reheat with a little water, milk, or broth.
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
