Baldwin County Shrimp and Grits with Smoked Andouille

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A hearty, regional take on shrimp and grits featuring smoky andouille sausage and creamy stone-ground grits from Alabama’s Baldwin County. This Southern American-inspired seafood recipe, ready in about 40 minutes, pairs stone-ground grits, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt
• 3 tbsp butter
• 1/2 cup sharp cheddar cheese, shredded
• 8 oz andouille sausage, sliced
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup stone-ground grits, reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally until thick and creamy.
2. Step 2: Once grits are cooked, stir in 3 tbsp butter and 1/2 cup shredded sharp cheddar cheese until melted and smooth. Keep warm.
3. Step 3: While grits cook, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz sliced andouille sausage and cook for 4-5 minutes until browned and slightly crispy.
4. Step 4: Add 3 minced garlic cloves, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper to the skillet with sausage and sauté for 1 minute until fragrant.
5. Step 5: Add 1 lb peeled and deveined shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
6. Step 6: Stir in 1 tbsp lemon juice, 1/2 tsp black pepper, and 2 tbsp chopped fresh parsley. Remove from heat.
7. Step 7: Spoon creamy cheddar grits onto plates and top with spicy andouille shrimp mixture. Garnish with additional parsley if desired and serve hot.