Shrimp and Grits with Sausage is a good Southern recipe. Make it spicy (or not) and serve over homemade grits.
Hi. Don here. Lois and I were having a Mardi Gras celebration and we wanted to have some typical Louisiana food. Shrimp and grits came to mind. This is a mildly spicy version of what I’ve had in New Orleans.
Thinking we had andouille sausage in the freezer, I started to cook—only to realize our sausage was a beef sausage seasoned with tomato, basil and mozzarella. Nevertheless, I pressed on with more of an experiment than I had planned. It turned out well and got rave revues from all the gathered friends who enjoyed an evening of good food and great conversation.
I’m sure there are as many recipes for Shrimp and Grits as there are cooks who fix them. Start with what’s in this one and create your own. Post a comment and let me know how delicious it is and what you did differently!
What You Need
You need a good knife, cutting board, measuring cups and spoons, a good skillet and a medium pot. You also need Penzey’s Cajun Seasoning and some grits.
Shrimp and Grits with Sausage Recipe
Shrimp and Grits with Sausage
Shrimp, Sausage & Vegetables
- 2 tablespoons olive oil
- 1 pound savory or spicy sausage cut into ¼ thick slices (typically Andouille, but I used beef with tomato and mozzarella)
- 1 pound frozen cooked large shrimp (peeled and deveined; tails on or off, your choice)
- 2 tablespoons Pensey's Cajun seasoning
- 1 medium onion (diced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 4 stalks celery (diced)
- 4 cloves garlic (chopped or minced)
- 1 teaspoon dried thyme leaves
- 2 cups chicken broth
- 1 15-ounce can diced tomatoes, including the juice
- salt and pepper to taste (I use about 1/2 teaspoon salt and 1/4 teaspoon pepper)
- 1/2 cup half and half (or heavy cream)
- 6 green onions (sliced)
- 1/2 cup chopped fresh parsley
- 4 cups water
- 1 cup grits (not instant)
- 1 cup grated Pecorino Romano cheese
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Shrimp, Sausage and Vegetables
Heat 1 tablespoon of olive oil in a skillet.
- Lay the sausage slices in the skillet in a single layer and cook on medium high heat for 2-3 minutes until they brown.
- Turn them over and brown the other side.
- Toss the shrimp in one tablespoon of the Cajun seasoning (use more for a spicier flavor).
- Add the shrimp to the skillet and cook for another 2-3 minutes.
Remove from heat and transfer the shrimp and sausage to a bowl. Set aside.
- Add another tablespoonful of olive oil to the skillet.
When it’s hot, toss in the onions, peppers and celery and cook about 5-7 minutes until the vegetables are just beginning to be tender.
Now add the garlic, thyme and another tablespoon of Cajun seasoning.
Toss all this together in the skillet to blend the spices and vegetables. (Do not add the shrimp and sausage yet.)
- Add the chicken broth and tomato.
- Simmer to reduce the liquid by about half.
Return the sausage and shrimp to the pan and cook for a few (maybe 2) minutes until they are hot.
- Season with salt and pepper, stir in the half and half, green onions, and parsley.
- Remove from heat but keep warm.
While the vegetable sauce is cooking dow, bring the water to a boil over in a medium pot high heat.
When the water is boiling, quickly whisk in the grits and continue stirring until they are creamy.
Reduce the temperature to low, cover the pot, and continue to stir periodically, for about 15 minutes. They should be creamy, but a little "gritty."
As soon as the grits have finished cooking, remove from the heat and stir in the grated cheese, butter, salt and pepper.
- To serve, make sure the cheese grits are warm.
- Place a mound of grits on the plate and hollow out the center.
- Spoon the shrimp and sausage into the cavity of the grits.
- Pass Tabasco for those who want a spicier flavor.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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