Classic Southern Shrimp and Grits with Andouille and Green Onions
Creamy stone-ground grits topped with sautéed Gulf shrimp, spicy andouille sausage, and fresh green onions for a comforting Southern staple. This southern-inspired seafood ready in about 40 minutes pairs stone-ground grits, water, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 3 tbsp unsalted butter
- 1 cup sharp cheddar cheese, shredded
- 1 lb Gulf shrimp, peeled and deveined
- 6 oz andouille sausage, sliced
- 2 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1/2 cup green onions, sliced
- 1 tbsp cajun seasoning
- to taste salt
- to taste black pepper
- 1 tbsp fresh lemon juice
Instructions
- Step 1: In a medium saucepan, bring 4 cups water to a boil. Slowly whisk in 1 cup stone-ground grits, reduce heat to low, and simmer uncovered, stirring frequently, for 20-25 minutes until thickened and creamy.
- Step 2: Remove grits from heat and stir in 3 tbsp unsalted butter and 1 cup shredded sharp cheddar cheese until melted and smooth. Season with salt and black pepper to taste.
- Step 3: While grits cook, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 6 oz sliced andouille sausage and cook for 3-4 minutes until browned and crisp.
- Step 4: Add 3 minced garlic cloves and 1 lb peeled Gulf shrimp to the skillet along with 1 tbsp Cajun seasoning. Sauté for 4-5 minutes until shrimp are opaque and cooked through.
- Step 5: Stir in 1 tbsp fresh lemon juice and 1/4 cup sliced green onions into the shrimp mixture, cooking for 1 more minute.
- Step 6: To serve, spoon creamy grits onto plates and top with the shrimp and andouille mixture. Garnish with remaining green onions.
Equipment for this recipe
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Frequently asked questions
How long does Classic Southern Shrimp and Grits with Andouille and Green Onions 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 Classic Southern Shrimp and Grits with Andouille and Green Onions?
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 Classic Southern Shrimp and Grits with Andouille and Green Onions?
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 Classic Southern Shrimp and Grits with Andouille and Green Onions 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 Classic Southern Shrimp and Grits with Andouille and Green Onions?
Southern 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.
