Savory Creole Shrimp and Grits with Andouille Sausage

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A hearty dish featuring creamy stone-ground grits topped with spicy sautéed shrimp and smoky Andouille sausage, inspired by New Orleans flavors. This Southern American-inspired seafood recipe, 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 450 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 tsp salt
• 1 cup sharp cheddar cheese, shredded
• 6 oz Andouille sausage, sliced into 1/4-inch rounds
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 2 tsp Creole seasoning
• 2 stalks green onions, sliced
• 1 tbsp lemon juice
• 2 tbsp butter
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Slowly whisk in 1 cup stone-ground grits, reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally until thickened.
2. Step 2: Remove grits from heat and stir in 2 tbsp butter and 1 cup shredded sharp cheddar cheese until fully melted and creamy. Keep warm.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 6 oz sliced Andouille sausage and cook for 4-5 minutes until browned and fragrant.
4. Step 4: Add 3 minced garlic cloves and 1 lb peeled shrimp to the skillet. Sprinkle 2 tsp Creole seasoning and 1/2 tsp black pepper over the shrimp, sautéing for 3-4 minutes until shrimp turn pink and opaque.
5. Step 5: Remove skillet from heat and stir in 1 tbsp lemon juice and 2 sliced green onions for brightness.
6. Step 6: To serve, spoon creamy grits into bowls and top with the spicy shrimp and sausage mixture.