Southern-Style Brunch Shrimp and Grits with Andouille Sausage

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Creamy stone-ground grits smothered in a spicy, savory sauce featuring shrimp and smoky Andouille sausage, evoking a lively Southern brunch vibe. This Southern American-inspired brunch recipe, ready in about 45 minutes, combines stone-ground grits, water, salt into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 600 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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 shredded sharp cheddar cheese
• 8 oz, sliced andouille sausage
• 1 lb, peeled and deveined large shrimp
• 3 tbsp butter
• 4 minced garlic cloves
• 1 cup, canned diced tomatoes
• 1 tbsp hot sauce
• 1 tsp smoked paprika
• 2 sliced green onions
• 1 tbsp lemon juice

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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, and simmer gently for 20-25 minutes, stirring frequently until thick and creamy. Stir in 1/2 cup shredded sharp cheddar cheese and 1 tbsp butter until melted and smooth.
2. Step 2: While grits cook, heat 2 tbsp butter in a large skillet over medium-high heat. Add 8 oz sliced andouille sausage and cook for 4-5 minutes until browned and slightly crispy on edges.
3. Step 3: Add 4 minced garlic cloves and sauté for 30 seconds until fragrant. Stir in 1 cup canned diced tomatoes, 1 tbsp hot sauce, and 1 tsp smoked paprika, cooking for 3 minutes until the sauce thickens slightly.
4. Step 4: Add 1 lb peeled and deveined large shrimp to the skillet, cooking for 3-4 minutes until shrimp turn pink and opaque. Stir in 1 tbsp fresh lemon juice and 2 sliced green onions, then remove from heat.
5. Step 5: Spoon creamy grits into bowls and top with the shrimp and sausage mixture. Serve hot for a hearty Southern brunch.