Northeast Florida Shrimp and Grits with Smoked Andouille

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

Creamy stone-ground grits topped with sautéed shrimp and smoky Andouille sausage, inspired by coastal flavors from the St. Augustine region. This american-inspired seafood ready in about 45 minutes pairs stone-ground grits, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 American cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup stone-ground grits and reduce heat to low. Simmer, stirring occasionally, for 25-30 minutes until thick and creamy.
  2. Step 2: Stir in 3 tbsp unsalted butter and 1 cup shredded sharp cheddar cheese into the grits until fully melted and smooth. Keep warm.
  3. Step 3: While grits cook, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz sliced Andouille sausage and cook for 4-5 minutes until browned and slightly crisp.
  4. Step 4: Add 4 minced garlic cloves, 1/4 cup chopped green onions, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1/2 tsp black pepper to the skillet. Sauté for 1 minute until fragrant.
  5. Step 5: Add 1 lb peeled and deveined shrimp to the skillet and cook for 3-4 minutes until pink and opaque. Stir in 2 tbsp fresh lemon juice and toss to coat.
  6. Step 6: Spoon the cheesy grits onto plates and top with the shrimp and sausage mixture. Garnish with additional green onions if desired. Serve immediately.

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Frequently asked questions

How long does Northeast Florida Shrimp and Grits with Smoked 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 Northeast Florida Shrimp and Grits with Smoked 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 Northeast Florida Shrimp and Grits with Smoked 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 Northeast Florida Shrimp and Grits with Smoked 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 Northeast Florida Shrimp and Grits with Smoked Andouille?

American 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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