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- 1 pound large shrimp, peeled and deveined - 1 cup grits (stone-ground preferred) - 4 cups chicken or vegetable broth - 1/2 cup cheddar cheese, shredded - 1/4 cup heavy cream - 1/2 cup diced andouille sausage - 1 tablespoon Cajun seasoning - 1 small onion, finely chopped - 1 red bell pepper, diced - 2 cloves garlic, minced - 2 tablespoons olive oil - Salt and pepper to taste These main ingredients create the base of this dish. The large shrimp are the star, bringing a sweet flavor. The grits act as a creamy canvas that soaks up all the delicious sauce. The andouille sausage adds a smoky punch. Each ingredient works together to make a hearty meal. - Lemon juice (for brightness) - Hot sauce (for extra heat) - Fresh herbs like parsley or thyme (for freshness) Adding lemon juice gives a nice zing. A dash of hot sauce can bring the heat you crave. Fresh herbs add color and a hint of earthiness. Feel free to mix and match these options. - 2 green onions, sliced - Fresh parsley or cilantro, chopped Garnishing with green onions adds a crunchy bite. Fresh herbs not only look pretty but also enhance the taste. These simple touches elevate the dish and make it more appealing. {{ingredient_image_1}} Start by boiling 4 cups of chicken or vegetable broth in a medium pot. Once it boils, slowly whisk in 1 cup of grits. This helps avoid lumps. Lower the heat and stir often. Cook until the grits thicken, about 5 to 7 minutes. Add 1/4 cup of heavy cream and 1/2 cup of shredded cheddar cheese. Stir well and keep warm on low heat. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1/2 cup of diced andouille sausage to the skillet. Sauté the sausage until it gets brown, around 3 to 4 minutes. Remove the sausage from the skillet and set it aside. Leave the drippings in the pan for flavor. In the same skillet, add the chopped onion, diced red bell pepper, and minced garlic. Cook these veggies for about 5 minutes. Stir them until they soften and smell great. This step adds depth to your dish. Now, it’s time for the shrimp! Add 1 pound of peeled and deveined shrimp to the skillet. Sprinkle in 1 tablespoon of Cajun seasoning, along with salt and pepper to taste. Cook for 3 to 5 minutes, until the shrimp turn pink and opaque. Once cooked, add the sautéed sausage back into the skillet and mix everything together. To serve, take a generous spoonful of the creamy cheese grits and place it on each plate. Top it with the Cajun shrimp and sausage mixture. The rich flavors will blend beautifully. For the final touch, sprinkle sliced green onions on top of each plate. This adds a fresh burst of flavor and color. Enjoy your delicious Cajun shrimp and grits! To make great grits, use stone-ground grits. They have more flavor and texture. Start by boiling chicken or vegetable broth in a pot. Whisk in grits slowly to avoid clumps. Stir often to keep them from sticking. After about 5-7 minutes, they should thicken nicely. Add heavy cream and cheddar cheese for creaminess. Always keep the heat low and cover the pot to keep them warm. For perfect shrimp, choose large, fresh ones. Peel and devein them before cooking. Heat olive oil in a skillet on medium heat. Add the shrimp and cook for 3-5 minutes. Watch for them to turn pink and opaque. Overcooking will make them tough, so keep an eye on them. Use Cajun seasoning for that authentic taste. This mix of spices gives shrimp and grits their kick. You can also add some salt and pepper to enhance the flavor. Feel free to adjust the seasoning to match your taste. A little extra heat can come from adding cayenne pepper if you like spicy food. For this dish, you’ll need a medium pot for the grits. A large skillet works best for cooking shrimp and sausage. A whisk helps mix the grits smoothly. Use a spatula to stir the shrimp and veggies in the skillet. If you have measuring cups and spoons, they make cooking easier and more precise. Pro Tips Use Stone-Ground Grits: For the best texture and flavor, opt for stone-ground grits instead of instant or quick-cooking varieties. Don’t Overcook the Shrimp: Cook the shrimp just until they turn pink and opaque; overcooking can lead to a rubbery texture. Adjust the Spice Level: Tweak the amount of Cajun seasoning according to your taste preference; start with less and add more if desired. Rest the Grits: Let the grits sit for a few minutes after cooking to thicken up before serving, enhancing their creaminess. {{image_2}} You can make a vegetarian version of this dish. Instead of shrimp, use roasted vegetables. Bell peppers, zucchini, and mushrooms work well. Cook them with Cajun seasoning to keep the flavor strong. Use vegetable broth to prepare the grits. Add some extra cheese for creaminess. This version is just as tasty and satisfying. If you love heat, try a spicy version. Use extra Cajun seasoning or add cayenne pepper. You can also mix in diced jalapeños when cooking the vegetables. For more flavor, add a splash of hot sauce to the shrimp. This dish will have a kick that warms you up. You can replace shrimp with other proteins. Chicken or fish works great in this dish. For chicken, cut it into small pieces and cook it like the shrimp. For fish, use firm types like catfish or tilapia. Both options will soak up the Cajun flavors. You can also use tofu for a plant-based choice. This keeps the meal hearty and delicious. To store your Cajun shrimp and grits, let them cool first. Place the dish in an airtight container. This keeps the meal fresh and safe. Make sure you eat the leftovers within three days for the best taste. When you reheat, do it gently. Use a microwave or stovetop. For the microwave, heat in short bursts. Stir in between to avoid hot spots. If using the stovetop, add a splash of broth or water. This helps keep the grits creamy. Heat on low until warm. You can freeze leftover Cajun shrimp and grits, but it may change the texture. If you freeze, place in a freezer-safe container. Use within one month for the best flavor. To thaw, move it to the fridge overnight. Then, reheat as mentioned above. Storing in the fridge is best for short-term use. Use large shrimp for this dish. They hold up well in cooking. Fresh shrimp adds great taste. Frozen shrimp work too; just thaw them first. Look for shrimp that are peeled and deveined. This saves you time and effort. You can use instant grits, but stone-ground grits are best. Stone-ground grits have a richer flavor and creamier texture. Instant grits cook faster, but they lack depth. If you're short on time, instant works, but stone-ground is worth the wait. Pair your dish with a light salad or crusty bread. A fresh green salad adds crunch and brightness. You can also serve it with sautéed greens for extra flavor. Lemon wedges on the side brighten the whole meal. Adjust the Cajun seasoning to fit your taste. For mild, use less seasoning. Adding a bit of sugar can tone down heat too. If you like spice, add cayenne pepper or hot sauce. Taste as you go to find your sweet spot. Cajun shrimp and grits come from Louisiana. It blends French, Spanish, and African cultures. The dish started as a breakfast food for farmers. Over time, it became a staple in Cajun cuisine. Now, it’s loved by many for its rich flavors. Cajun shrimp and grits is a delicious dish that mixes savory flavors and textures. We explored key ingredients, step-by-step instructions, and helpful tips to make your cooking easy. I also shared fun variations to suit every taste, whether you want it spicy or vegetarian. Proper storage tips ensure leftovers stay fresh. Enjoy experimenting and making this dish your own. I hope you feel ready to whip up this classic meal!

Cajun Shrimp & Grits Delight

A flavorful dish combining spicy shrimp and creamy grits, perfect for a hearty meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Cajun
Servings 4

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 cup grits (stone-ground preferred)
  • 4 cups chicken or vegetable broth
  • 1 2 cheddar cheese, shredded
  • 1 4 heavy cream
  • 1 2 diced andouille sausage
  • 1 tablespoon Cajun seasoning
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 green onions sliced (for garnish)
  • to taste Salt and pepper

Instructions
 

  • Prepare the Grits: In a medium pot, bring chicken or vegetable broth to a boil. Gradually whisk in grits and reduce heat to low. Stir until grits begin to thicken (about 5-7 minutes). Add in the heavy cream and cheddar cheese, stir well, and keep warm on low heat.
  • Cook the Sausage: In a large skillet, heat olive oil over medium heat. Add the diced andouille sausage and cook until browned (around 3-4 minutes). Remove the sausage and set aside, leaving the drippings in the skillet.
  • Sauté Vegetables: In the same skillet, add the chopped onion, red bell pepper, and minced garlic. Sauté until the vegetables soft and fragrant (about 5 minutes).
  • Cook the Shrimp: Add the shrimp to the skillet along with the Cajun seasoning, salt, and pepper. Cook for about 3-5 minutes until the shrimp turn pink and opaque. Add the sautéed sausage back into the skillet and mix together.
  • Assemble the Dish: Spoon a generous serving of the creamy cheese grits onto each plate. Top with the Cajun shrimp and sausage mixture.
  • Garnish: Finish by sprinkling sliced green onions on top for an extra burst of flavor and a pop of color.

Notes

Stone-ground grits are preferred for better texture.
Keyword Cajun, comfort food, grits, seafood, shrimp