New Orleans-Style Shrimp and Grits with Andouille
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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
