Creamy Gulfport Shrimp and Grits with Andouille Sausage

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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 recipe, 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 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.