Creamy Stone-Ground Grits with Shrimp and Andouille Sausage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting Southern dish featuring stone-ground grits cooked to velvety perfection, topped with plump shrimp and smoky Andouille sausage, finished with fresh herbs. This american-inspired seafood ready in about 45 minutes pairs Stone-ground grits, Chicken broth, Shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

★ 4.4 (14 ratings) Prep: 15 min Cook: 30 min Serves 4 American cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 4 cups chicken broth to a simmer over medium-high heat. Gradually whisk in 1 cup stone-ground grits, then reduce heat to low and cook, stirring occasionally, for 25-30 minutes until thickened and creamy.
  2. Step 2: Heat 1 tbsp butter in a large skillet over medium heat. Add 4 oz sliced Andouille sausage and cook for 3 minutes until browned, then add 1/2 cup diced onion and cook for 5 minutes until softened.
  3. Step 3: Add 12 oz peeled and deveined shrimp and 2 minced garlic cloves to the skillet, cooking for 2-3 minutes until shrimp turn pink and opaque.
  4. Step 4: Stir 1/4 cup heavy cream and 2 tbsp chopped parsley into the grits, then season with salt, black pepper, and 1 tsp hot sauce to taste. Serve the shrimp mixture over the grits.

Frequently asked questions

How long does Creamy Stone-Ground Grits with Shrimp and Andouille Sausage take to make?

Total time is about 45 minutes (15 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 Creamy Stone-Ground Grits with Shrimp and Andouille Sausage?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Creamy Stone-Ground Grits with Shrimp and 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 Stone-Ground Grits with Shrimp and 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 Stone-Ground Grits with Shrimp and Andouille Sausage?

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.

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