New Orleans-Style Shrimp and Grits with Andouille

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, 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

1 cup stone-ground grits
4 cups water
1 cup sharp cheddar cheese, shredded
2 tbsp unsalted butter
8 oz andouille sausage, sliced
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
3 cloves minced garlic
1 tbsp cajun seasoning
1/4 cup chopped green onions
2 tbsp chopped fresh parsley
1 tbsp lemon juice
to taste salt
to taste black pepper

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Instructions

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.
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.
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.
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.
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.
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.