Mobile Home-Inspired Shrimp and Grits with Smoked Andouille

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A rich and smoky Southern classic featuring plump shrimp and spicy andouille sausage atop creamy cheddar grits. This Southern-inspired seafood recipe, ready in about 40 minutes, pairs shrimp, peeled and deveined, andouille sausage, stone-ground grits for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 lb shrimp, peeled and deveined
• 8 oz andouille sausage
• 1 cup stone-ground grits
• 1 cup sharp cheddar cheese, shredded
• 4 cups chicken broth
• 4 tbsp unsalted butter
• 3 garlic cloves
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 2 stalks green onions

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 chicken broth to a boil. Slowly whisk in 1 cup stone-ground grits, reduce heat to low, cover, and cook for 20-25 minutes stirring occasionally until thick and creamy.
2. Step 2: Stir 4 tablespoons unsalted butter and 1 cup shredded sharp cheddar cheese into the cooked grits until melted and smooth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Step 3: While grits are cooking, slice 8 ounces andouille sausage into 1/4-inch rounds. Heat a large skillet over medium heat and brown the sausage for 3-4 minutes until slightly crisp. Remove and set aside.
4. Step 4: In the same skillet, add 1 tablespoon butter, then 3 minced garlic cloves, sautéing for 30 seconds until fragrant.
5. Step 5: Add 1 lb peeled and deveined shrimp, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook shrimp for 3-4 minutes until pink and opaque.
6. Step 6: Return the andouille sausage to the skillet with shrimp, toss to combine and heat through for 1 minute.
7. Step 7: Serve the shrimp and sausage mixture over the warm cheddar grits, garnished with 2 sliced green onions.