Baldwin County Shrimp and Grits with Smoked Andouille
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 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 cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Add 1 lb peeled and deveined shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
- Step 6: Stir in 1 tbsp lemon juice, 1/2 tsp black pepper, and 2 tbsp chopped fresh parsley. Remove from heat.
- Step 7: Spoon creamy cheddar grits onto plates and top with spicy andouille shrimp mixture. Garnish with additional parsley if desired and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baldwin County Shrimp and Grits with Smoked Andouille take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baldwin County Shrimp and Grits with Smoked Andouille?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stone-ground grits from drying out.
Can I substitute ingredients in Baldwin County Shrimp and Grits with Smoked Andouille?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baldwin County Shrimp and Grits with Smoked Andouille for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baldwin County Shrimp and Grits with Smoked Andouille?
Southern American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
