Shrimp and Stone-Ground Grits with Andouille Sausage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender shrimp sautéed with smoky Andouille sausage served over creamy stone-ground grits infused with sharp cheddar cheese and butter. This american southern-inspired seafood ready in about 45 minutes pairs medium shrimp, peeled and deveined, Andouille sausage, sliced, stone-ground grits 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 Southern cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 4 cups water to a boil. Slowly whisk in 1 cup stone-ground grits and 1 tsp salt. Reduce heat to low and simmer, stirring frequently, for 25-30 minutes until thick and creamy.
  2. Step 2: Off the heat, stir 3 tbsp unsalted butter and 1 cup shredded sharp cheddar cheese into the hot grits until melted and smooth. Cover to 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 crispy on edges.
  4. Step 4: Add 3 minced garlic cloves and 1 lb peeled shrimp to the skillet, sprinkle with 1 tsp smoked paprika and 1/2 tsp black pepper. Sauté for 3-4 minutes until shrimp turn pink and opaque.
  5. Step 5: Remove skillet from heat and stir in 1 tbsp fresh lemon juice and 1/4 cup chopped green onions.
  6. Step 6: Spoon warm cheddar grits into bowls and top each serving with the shrimp and sausage mixture. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Shrimp and Stone-Ground Grits with Andouille Sausage 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 Shrimp and Stone-Ground 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 andouille sausage, sliced from drying out.

Can I substitute ingredients in Shrimp and Stone-Ground 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 Shrimp and Stone-Ground Grits with Andouille Sausage 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 Shrimp and Stone-Ground Grits with Andouille Sausage?

American Southern 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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