Southern-Style Shrimp and Grits with Andouille Sausage
Creamy stone-ground grits topped with spicy Andouille sausage and sautéed shrimp, finished with a savory bacon and scallion sauce. This southern-inspired seafood ready in about 45 minutes pairs stone-ground grits, water, divided salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, divided salt
- 2 tbsp butter
- 6 oz, sliced into 1/4-inch rounds Andouille sausage
- 12, peeled and deveined large shrimp
- 3 slices, chopped bacon
- 3, sliced thin green onions
- 2 cloves, minced garlic
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: In a medium saucepan, bring 4 cups water and 1/2 tsp salt to a boil. Slowly whisk in 1 cup stone-ground grits, reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally until thick and creamy.
- Step 2: Stir 2 tbsp butter and remaining 1/2 tsp salt into the cooked grits, then keep covered and warm.
- Step 3: In a large skillet over medium heat, cook 3 chopped bacon slices until crispy, about 5 minutes. Remove bacon with a slotted spoon, leaving drippings in the skillet.
- Step 4: Add 6 oz sliced Andouille sausage to the bacon drippings and cook for 4 minutes, stirring occasionally, until browned.
- Step 5: Add 12 peeled and deveined shrimp, 2 minced garlic cloves, 3 sliced green onions, 1/4 tsp black pepper, and 1/8 tsp cayenne pepper to the skillet. Cook for 3-4 minutes until shrimp are pink and opaque.
- Step 6: Remove from heat, stir in cooked bacon and 2 tbsp chopped fresh parsley.
- Step 7: Spoon the shrimp and sausage mixture over warm grits and garnish with extra parsley if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Southern-Style Shrimp and 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 Southern-Style 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-Style 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-Style 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-Style 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.
