Southern-Style Shrimp and Grits with Smoked Andouille

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Creamy grits topped with spicy smoked andouille sausage and sautéed Gulf shrimp, capturing the soul food charm of the Mississippi Gulf Coast. This Southern-inspired comfort-food recipe, ready in about 40 minutes, pairs stone-ground grits, water, whole milk 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.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 cup whole milk
• 3 tbsp unsalted butter
• 1/2 cup sharp cheddar cheese, shredded
• 8 oz smoked andouille sausage, sliced
• 1 lb Gulf shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp green onions, sliced

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Instructions

1. Step 1: In a medium saucepan, bring 4 cups water and 1 cup whole milk to a boil. Slowly whisk in 1 cup stone-ground grits and reduce heat to low. Cook, stirring frequently, for 20-25 minutes until thickened and creamy.
2. Step 2: Stir 3 tbsp unsalted butter and 1/2 cup shredded sharp cheddar cheese into the grits until melted and smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Step 3: While grits cook, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz sliced smoked andouille sausage and cook for 4 minutes until browned and slightly crispy. Remove sausage and set aside.
4. Step 4: In the same skillet, add 1 lb peeled and deveined Gulf shrimp, 3 minced garlic cloves, 1 tsp paprika, 1/4 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté for 3-4 minutes until shrimp are opaque and cooked through.
5. Step 5: Return the sausage to the skillet and toss with shrimp. Spoon the shrimp and sausage mixture over the creamy grits and garnish with 2 tbsp sliced green onions before serving.