Spiced Southern Shrimp and Grits with Andouille Sausage

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Creamy grits topped with spicy sautéed shrimp and smoky andouille sausage, a classic Southern comfort meal. This Southern United States-inspired seafood recipe, ready in about 40 minutes, pairs stone-ground grits, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 3, 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 salt
• 1/2 cup sharp cheddar cheese, shredded
• 6 oz andouille sausage, sliced
• 12 pieces large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves minced garlic
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 2 tbsp chopped green onions
• 1 tbsp fresh lemon juice

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. Cover and simmer for 20-25 minutes, stirring occasionally until thickened.
2. Step 2: Remove grits from heat and stir in 1/2 cup shredded sharp cheddar cheese until melted and creamy, then cover and keep warm.
3. Step 3: Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 6 oz sliced andouille sausage and sauté for 4-5 minutes until browned and slightly crispy. Remove sausage and set aside.
4. Step 4: In the same skillet, add 3 cloves minced garlic, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1/4 tsp black pepper, cooking for 30 seconds until fragrant.
5. Step 5: Add 12 large peeled and deveined shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Stir in the cooked andouille sausage, 2 tbsp chopped green onions, and 1 tbsp fresh lemon juice, tossing to combine.
6. Step 6: Spoon the cheesy grits onto plates and top with the spiced shrimp and andouille sausage mixture for a hearty Southern dish.