Southern-Style Shrimp and Grits with Smoked Sausage

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

Creamy stone-ground grits topped with spicy shrimp sautéed with smoked sausage and a flavorful broth reduction. This Southern-inspired seafood recipe, ready in about 40 minutes, pairs stone-ground grits, water, unsalted butter 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
• 2 tbsp unsalted butter
• 1/2 cup sharp cheddar cheese, shredded
• 1 lb large shrimp, peeled and deveined
• 6 oz smoked sausage, sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 1 tbsp Cajun seasoning
• 2 stalks green onions, sliced
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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 and reduce heat to low. Simmer, stirring frequently, for 20-25 minutes until thickened.
2. Step 2: Stir in 2 tbsp unsalted butter and 1/2 cup shredded sharp cheddar cheese into the grits until melted and creamy. Keep warm.
3. Step 3: While grits cook, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 6 oz sliced smoked sausage and cook for 4-5 minutes until browned and crispy on edges.
4. Step 4: Add 3 minced garlic cloves and 1 tbsp Cajun seasoning to the sausage, sauté for 30 seconds until fragrant.
5. Step 5: Add 1 lb peeled and deveined shrimp to the sausage mixture and cook for 2-3 minutes per side until shrimp turn pink and opaque.
6. Step 6: Pour in 1/2 cup chicken broth and cook for another 2 minutes until the sauce reduces and thickens slightly.
7. Step 7: Remove skillet from heat and stir in 2 sliced green onions and 2 tbsp chopped parsley.
8. Step 8: Spoon creamy grits onto plates and top with the shrimp and sausage mixture. Serve immediately.