Creamy Shrimp and Grits with Andouille Sausage

Creamy Shrimp and Grits with Andouille Sausage ingredients

• 4 cups water
• 1 cup quick-cooking grits
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 cup sharp cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 strips bacon
• 8 oz Andouille sausage
• 1/2 medium yellow onion
• 1/2 medium green bell pepper
• 1 each celery stalk
• 3 cloves garlic
• 1.5 cups chicken broth
• 1 tbsp lemon juice
• 1/2 tsp hot sauce
• 1 lb large raw shrimp
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley

Watch how to make Creamy Shrimp and Grits with Andouille Sausage

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Creamy Shrimp and Grits with Andouille Sausage

1. Prepare the creamy grits first: Bring 4 cups of water to a rolling boil in a medium saucepan. Slowly whisk in 1 cup of quick-cooking grits to prevent lumps. Reduce the heat to low, cover, and simmer for 5-7 minutes, stirring occasionally, until the grits are thick and creamy.
2. Remove the grits from heat and stir in 1/2 cup heavy cream, 2 tablespoons unsalted butter, 1/2 cup shredded sharp cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until everything is melted and well combined. Cover and keep warm while you prepare the shrimp and sauce.
3. In a large skillet, cook 4 strips of diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain, reserving 1 tablespoon of bacon fat in the skillet.
4. Add 8 oz of sliced Andouille sausage to the skillet with the reserved bacon fat. Cook over medium-high heat for 5-7 minutes, stirring frequently, until the sausage is nicely browned and slightly crispy. Remove the sausage from the skillet and set aside with the bacon.
5. Reduce the heat to medium. Add the 1/2 medium diced yellow onion, 1/2 medium diced green bell pepper, and 1 diced celery stalk (the 'holy trinity') to the skillet. Sauté for 6-8 minutes until the vegetables are softened.
6. Stir in 3 cloves of minced garlic and cook for 1 minute more until fragrant, being careful not to burn the garlic.
7. Pour in 1.5 cups of chicken broth, 1 tablespoon lemon juice, and 1/2 teaspoon hot sauce. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Continue to simmer for 5 minutes, allowing the sauce to reduce slightly and flavors to meld.
8. Season 1 lb of peeled and deveined large raw shrimp with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the seasoned shrimp to the simmering sauce in a single layer. Cook for 2-3 minutes per side, or just until the shrimp turn pink and opaque.
9. Return the cooked Andouille sausage and crumbled crispy bacon to the skillet with the shrimp and sauce. Stir gently to combine and heat through for 1 minute. Taste the sauce and adjust seasonings as needed, adding more hot sauce if you prefer more spice.
10. To serve, ladle a generous portion of the creamy grits into shallow bowls. Spoon the shrimp, sausage, and sauce mixture over the top of the grits, ensuring a good amount of the flavorful sauce is included. Garnish with 2 tablespoons of chopped fresh parsley, if desired, and serve immediately while hot.

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