Creamy Gulfport Shrimp and Grits with Andouille Sausage
A Southern classic featuring tender shrimp and smoky andouille sausage in a creamy, cheesy grits base infused with garlic and spices. This southern american-inspired seafood ready in about 45 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
- 12 oz large Gulf shrimp, peeled and deveined
- 6 oz andouille sausage, sliced
- 2 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp green onions, sliced
- 1 tbsp fresh parsley, chopped
Instructions
- Step 1: In a medium saucepan, bring 4 cups water to a boil over high heat. Slowly whisk in 1 cup stone-ground grits and 1 tsp salt. Reduce heat to low and simmer, stirring frequently, until thickened and tender, about 25-30 minutes.
- Step 2: Stir 3 tbsp unsalted butter and 1 cup shredded sharp cheddar cheese into the grits until melted and creamy. Keep warm over very low heat.
- 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 slightly crispy.
- Step 4: Add 4 minced garlic cloves, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/2 tsp black pepper, and 12 oz peeled Gulf shrimp to the skillet. Sauté for 4-5 minutes until shrimp are pink and opaque.
- Step 5: Spoon the cheesy grits onto plates, top with the sausage and shrimp mixture, then garnish with 2 tbsp sliced green onions and 1 tbsp chopped fresh parsley. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Gulfport Shrimp and Grits with Andouille Sausage take to make?
Total time is about 45 minutes (10 min prep + 35 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 Creamy Gulfport Shrimp and Grits with Andouille Sausage?
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 Creamy Gulfport Shrimp and Grits with Andouille Sausage?
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 Creamy Gulfport Shrimp and Grits with Andouille Sausage 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 Creamy Gulfport Shrimp and Grits with Andouille Sausage?
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.
