American
👍 Beginner Friendly
1h 5measy
AmericanDinner
Recipe Story
origins & traditionsThis delicious one-pot meal brings together the best of coastal American cuisine with tender Gulf shrimp, spicy andouille sausage, and creamy stone-ground grits. The dish features a flavorful base of sautéed bell peppers, onions, and celery cooked down with tomatoes to create a rich sauce. The shrimp are quickly seared to perfection while the grits simmer to a velvety consistency with butter and sharp cheddar cheese. A hint of Cajun spice adds warmth without overwhelming heat, making this a crowd-pleasing dinner that works beautifully for both weeknight meals and special gatherings. The combination of textures and flavors creates a satisfying, restaurant-quality dish that comes together in under an hour. Perfect for those who love bold, hearty American flavors with a touch of Southern charm.
Instructions
step by step0/8 done
In a large deep skillet or sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add the sliced andouille sausage and cook until browned, about 4-5 minutes. Remove and set aside.
In the same pan, add diced onions, bell peppers, and celery. Sauté for 5-6 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
Add diced tomatoes, tomato paste, cayenne pepper, paprika, and thyme. Stir well and let simmer for 8-10 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.
While the sauce simmers, prepare the grits. In a medium saucepan, bring 3 cups of water to a boil. Slowly whisk in 1 cup of stone-ground grits (use regular oats as substitute). Reduce heat to low and cook, stirring frequently, for 20-25 minutes until thick and creamy.
Stir butter and shredded cheddar cheese into the cooked grits until melted and smooth. Keep warm.
Return the andouille to the vegetable mixture. Increase heat to medium-high and add the shrimp. Cook for 3-4 minutes per side until pink and opaque.
Add a splash of chicken stock or water if the sauce is too thick. Taste and adjust seasoning.
To serve, spoon creamy grits into shallow bowls. Top with the shrimp and andouille mixture, including plenty of sauce. Garnish with fresh parsley and serve immediately.
Shrimp and Grits with Andouille
4.1 (19)
A comforting Southern-inspired dish featuring succulent shrimp, smoky andouille sausage, and creamy stone-ground grits finished with sharp cheddar and a rich, savory sauce.
medium
55 min
4 servings
Ingredients
0 of 18 checked
main
- 500 grams shrimp, peeled and deveined
- 3 links italian-sausage, sliced (use as andouille substitute)
grits
- 1 cups oats, stone-ground (grits substitute)
- 1 cups cheese-cheddar, shredded
- 3 tablespoons butter, divided
vegetables
- 2 pieces bell-peppers, diced
- 1 pieces onions, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 3 pieces tomatoes, diced
sauce
- 2 tablespoons tomato-paste
cooking
- 3 tablespoons olive-oil
seasonings
- 1/2 teaspoons cayenne
- 1 teaspoons paprika
- 1 teaspoons thyme, dried
- 1 teaspoons salt, to taste
- 1/2 teaspoons black-pepper, to taste
garnish
- 2 tablespoons parsley, chopped for garnish (optional)
Chef Tips
expert advice•For the best flavor, use fresh Gulf shrimp if available.
•Stone-ground grits have superior texture, but quick-cooking grits can work in a pinch with adjusted cooking time.
•If you cannot find andouille sausage, substitute with any smoked sausage or kielbasa.
•Adjust the cayenne pepper to your heat preference - start with less and add more if desired.
•The dish is even better when the grits are stirred frequently during cooking to prevent lumps.
•For a lighter version, reduce the amount of butter and cheese in the grits.
•This recipe scales easily for larger gatherings - just maintain the ratios.
•Leftovers can be repurposed into a delicious breakfast hash by pan-frying with eggs.
