Cajun Shrimp and Grits with Andouille Gravy

Steps

1. Step 1

   Bring the water and salt to a boil in a medium saucepan. Pour in the grits in a slow stream while whisking, so they don't clump.

   5 min

   • 4 cups water
   • 1 cup stone-ground grits
   • 1 tsp salt
2. Step 2

   Turn the heat to low, cover, and simmer the grits, whisking every 5 minutes or so and scraping the bottom, until thick and tender. Stir in the milk partway through if they get too stiff.

   30 min, hands-off

   • 1 cup whole milk
3. Step 3

   Meanwhile, toss the shrimp with 1 tsp of the Cajun seasoning and set aside in the fridge.

   3 min

   • 1 lb large shrimp
   • 1 tsp Cajun seasoning
4. Step 4

   Heat the oil in a large skillet over medium-high heat. Add the andouille and cook, stirring, until browned at the edges, 4–5 minutes. Scoop the sausage onto a plate, leaving the fat in the pan.

   5 min

   • 1 tbsp vegetable oil
   • 8 oz andouille sausage
5. Step 5

   Add the shrimp to the hot pan in a single layer and cook just until pink and opaque, about 1 minute per side. Move them to the plate with the sausage — they will finish in the gravy later.

   3 min

   • 1 lb large shrimp
6. Step 6

   Lower the heat to medium. Add the bell pepper, onion and celery and cook until softened, about 5 minutes. Add the garlic and the remaining 1 tsp Cajun seasoning and cook 1 minute more.

   6 min

   • 1 tsp Cajun seasoning
   • 1 green bell pepper
   • 1 small onion
   • 2 celery stalks
   • 3 cloves garlic
7. Step 7

   Add the butter and let it melt, then sprinkle in the flour and stir constantly until the mixture smells toasty and turns light tan, about 2 minutes.

   2 min

   • 3 tbsp unsalted butter
   • 3 tbsp all-purpose flour
8. Step 8

   Pour in the chicken broth a splash at a time, whisking smooth after each addition. Add the Worcestershire and simmer until the gravy coats a spoon, 4–5 minutes.

   5 min

   • 2 cups chicken broth
   • 1 tsp Worcestershire sauce
9. Step 9

   Finish the grits: whisk in the butter and the grated cheddar until melted and creamy. Taste and add salt if needed. Keep warm over the lowest heat.

   2 min

   • 3 tbsp unsalted butter
   • 4 oz sharp cheddar cheese
10. Step 10

    Return the shrimp and sausage to the gravy along with any juices and warm through, about 2 minutes. Stir in the lemon juice, then season with salt, pepper and hot sauce to taste.

    3 min

    • 1 tbsp lemon juice
    • hot sauce
    • salt and black pepper
11. Step 11

    Spoon the grits into wide bowls, ladle the shrimp and andouille gravy over the top, and scatter with scallions.

    2 min

    • 3 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026