St. Augustine Style Shrimp and Grits with Andouille Sausage

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A Southern-inspired shrimp and grits recipe featuring smoky andouille sausage and creamy cheese grits, reflecting the rich coastal flavors of Northeast Florida. This Southern-inspired seafood recipe, ready in about 45 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 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
• 1 tsp, divided salt
• 1 cup shredded sharp cheddar cheese
• 8 oz sliced into 1/4-inch rounds andouille sausage
• 1 lb, peeled and deveined large shrimp
• 3 tbsp, divided unsalted butter
• 3 cloves minced garlic cloves
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice

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Instructions

1. Step 1: In a medium saucepan, bring 4 cups water and 1/2 tsp salt to a boil. Gradually whisk in 1 cup stone-ground grits, reduce heat to low, and simmer gently, stirring frequently, for 20-25 minutes until thickened and creamy.
2. Step 2: Remove the grits from heat and stir in 1 cup shredded sharp cheddar cheese, 1 tbsp unsalted butter, and remaining 1/2 tsp salt. Cover and keep warm.
3. Step 3: While grits cook, heat 1 tbsp unsalted butter in a large skillet over medium heat. Add 8 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 2 tbsp butter and 3 minced garlic cloves; sauté for 30 seconds until fragrant. Add 1 lb peeled shrimp, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1/2 tsp black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque.
5. Step 5: Return the cooked andouille sausage to the skillet with shrimp, stir in 1 tbsp fresh lemon juice and 2 tbsp chopped parsley, and cook together for 1 minute to combine flavors.
6. Step 6: Spoon the cheesy grits onto plates and top with the shrimp and andouille mixture before serving.