Southern Cypress Bistro Shrimp and Grits with Andouille Sausage
Creamy stone-ground grits topped with sautéed shrimp and spicy Andouille sausage for a hearty Southern-inspired dish. This southern-inspired seafood ready in about 40 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
- 1/2 cup sharp cheddar cheese shredded
- 2 tbsp unsalted butter
- 6 oz sliced Andouille sausage
- 12 large shrimp peeled and deveined
- 2 tbsp olive oil
- 3 cloves minced garlic
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 2 tbsp fresh parsley chopped
Instructions
- 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. Cook, stirring frequently, for 20-25 minutes until thick and creamy.
- Step 2: Remove grits from heat and stir in 1/2 cup shredded sharp cheddar cheese and 2 tbsp unsalted butter until melted and smooth. Cover and keep warm.
- Step 3: While grits cook, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 6 oz sliced Andouille sausage and cook for 3-4 minutes until browned and slightly crisp.
- Step 4: Add 3 minced garlic cloves, 12 peeled and deveined large shrimp, 1 tsp smoked paprika, and 1/2 tsp black pepper to the skillet. Sauté for 4-5 minutes until shrimp are pink and opaque.
- Step 5: To serve, spoon cheesy grits into bowls and top with the shrimp and sausage mixture. Garnish with 2 tbsp chopped fresh parsley for a pop of color and freshness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Southern Cypress Bistro Shrimp and Grits with Andouille Sausage take to make?
Total time is about 40 minutes (10 min prep + 30 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 Southern Cypress Bistro 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 Southern Cypress Bistro 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 Southern Cypress Bistro Shrimp and 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 Southern Cypress Bistro Shrimp and Grits with Andouille Sausage?
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.
