Southern-Style Shrimp and Grits with Smoked Andouille
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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Southern-Style Shrimp and Grits with Smoked Andouille 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-Style Shrimp and Grits with Smoked Andouille?
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 Smoked Andouille?
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 Smoked Andouille 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 Smoked Andouille?
Southern comfort food 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.
