New Orleans-Style Shrimp and Grits with Andouille Sausage
Creamy stone-ground grits topped with plump shrimp and smoky Andouille sausage, simmered in a savory Creole tomato base. This southern-inspired mother’s day ready in about 55 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 2, 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.
Ingredients
- 1 cup stone-ground grits
- 4 cups chicken broth
- 12 oz shrimp
- 4 oz Andouille sausage
- 1 tbsp olive oil
- 1/2 cup onion
- 1/4 cup bell pepper
- 2 cloves garlic
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter
- 1/4 cup cheddar cheese
Instructions
- Step 1: Bring 4 cups chicken broth to a rolling boil in a medium saucepan. Gradually whisk in 1 cup stone-ground grits, reduce heat to low, and simmer uncovered for 20-25 minutes, stirring occasionally, until thickened and creamy.
- Step 2: While grits cook, heat 1 tbsp olive oil in a large skillet over medium heat. Add 4 oz sliced Andouille sausage and cook for 3-4 minutes until browned. Add 1/2 cup diced onion and 1/4 cup diced bell pepper, cooking for 5 minutes until softened. Add 2 minced garlic cloves and 1/2 tsp thyme, cooking for 1 minute until fragrant.
- Step 3: Stir 12 oz shrimp into the skillet and cook for 2-3 minutes per side until pink and opaque. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 4: Remove grits from heat. Stir in 1 tbsp butter and 1/4 cup shredded cheddar cheese until melted. Divide grits among plates, top with shrimp and sausage mixture.
Frequently asked questions
How long does New Orleans-Style Shrimp and Grits with Andouille Sausage take to make?
Total time is about 55 minutes (20 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 Sausage?
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 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 New Orleans-Style Shrimp and Grits with Andouille Sausage for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sausage?
Southern mother’s day 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.
