New Orleans-Style Shrimp and Grits with Andouille

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

Creamy stone-ground grits topped with spicy sautéed shrimp and smoky andouille sausage, finished with fresh herbs and a touch of heat. This creole-inspired seafood ready in about 45 minutes pairs stone-ground grits, water, sharp cheddar cheese, shredded 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.

Prep: 10 min Cook: 35 min Serves 4 Creole cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 cups water to a boil in a medium saucepan. Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently, for 20-25 minutes until thick and creamy.
  2. Step 2: Remove grits from heat and stir in 2 tbsp unsalted butter and 1 cup shredded sharp cheddar cheese until melted. Season with salt to taste and keep warm.
  3. Step 3: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 8 oz sliced andouille sausage and cook for 4-5 minutes until browned and fragrant.
  4. Step 4: Add 1 lb peeled and deveined shrimp, 3 minced garlic cloves, and 1 tbsp Cajun seasoning to the skillet. Sauté for 3-4 minutes until shrimp are opaque and cooked through.
  5. Step 5: Stir in 1 tbsp lemon juice, 1/4 cup chopped green onions, and 2 tbsp chopped fresh parsley. Season with salt and black pepper to taste.
  6. Step 6: Spoon the creamy grits into bowls and top with the shrimp and andouille mixture. Garnish with additional parsley if desired and serve immediately.

Frequently asked questions

How long does New Orleans-Style Shrimp and Grits with Andouille 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 New Orleans-Style Shrimp and Grits with Andouille?

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 New Orleans-Style Shrimp and Grits with Andouille?

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 New Orleans-Style Shrimp and Grits with Andouille 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 New Orleans-Style Shrimp and Grits with Andouille?

Creole 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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