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Cajun Shrimp and Grits

Published March 18, 2026

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This Cajun shrimp and grits recipe layers bold, smoky spice with velvety cheddar grits for a dinner that feels like a warm hug from the South. A rich andouille and shrimp pan sauce comes together in minutes, making it weeknight-friendly without sacrificing any of that deep, slow-cooked flavor. Whether you grew up eating this or you're making it for the first time, it's the kind of meal that earns a permanent spot in your rotation.

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Cajun Shrimp and Grits

The first time I had shrimp and grits, I was sitting at a sticky-topped table in a little spot outside of Charleston, South Carolina. It was a rainy Tuesday afternoon, the kind where the humidity makes everything feel slightly dreamlike, and I had ordered without really knowing what I was getting into. What arrived was a wide, shallow bowl filled with grits so creamy they barely held their shape, topped with a glossy, rust-colored sauce and plump shrimp that curled over each other like they were keeping warm. I ate the whole thing in near silence, occasionally looking up just to confirm that yes, this was real life.

What makes this version stand out is the layered approach to flavor. The Cajun seasoning blooms in the butter before anything else hits the pan, waking up the spices and giving the whole dish a deeper, more rounded heat. Andouille sausage goes in next, rendering out its smoky fat and building a fond on the pan that becomes the backbone of the sauce. A splash of chicken broth and a hit of heavy cream pull it all together into something silky and bold. The grits, meanwhile, get cooked low and slow with sharp cheddar stirred in at the end so they melt into something almost obscenely rich.

This is a perfect dish for a cozy Friday night when you want something that feels special without requiring a reservation. It also shines as a Sunday dinner centerpiece, especially in the colder months when you want warmth radiating from the inside out. It is equally at home on a casual weeknight table as it is served to guests who you really want to impress. If you have people in your life who say they do not like grits, this is the recipe that will change their minds.

You can expect bold, smoky heat from the Cajun spices balanced by the cool richness of the cheddar grits underneath. The shrimp cook quickly, staying tender and juicy inside their spiced crust, and the sauce clings to everything it touches. Keep the recipe card handy because you will be making this one again very soon.

Cajun Shrimp and Grits

Prep

15 min

Cook

30 min

Total

45 min

Servings

4 servings

Calories

620 / serving

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 2 teaspoons Cajun seasoning, divided
  • 1 cup stone-ground grits
  • 4 cups chicken broth, divided
  • 1 cup whole milk
  • 1 1/2 cups shredded sharp cheddar cheese
  • 3 tablespoons unsalted butter, divided
  • 6 ounces andouille sausage, sliced into half-moons
  • 1 small yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 2 green onions, thinly sliced, for serving
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. 1

    Season the shrimp with 1 teaspoon of Cajun seasoning and a pinch of salt. Toss to coat evenly and set aside while you start the grits.

  2. 2

    Bring 3 cups of chicken broth and 1 cup of whole milk to a gentle boil in a medium saucepan over medium-high heat. Slowly whisk in the stone-ground grits, reduce the heat to low, and cook, stirring frequently, for 20 to 25 minutes until thick and creamy. Remove from heat, stir in 2 tablespoons of butter and all of the shredded cheddar cheese, and season with salt and black pepper. Cover to keep warm.

  3. 3

    While the grits cook, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the andouille sausage slices and cook for 3 to 4 minutes, turning once, until browned on both sides. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pan.

  4. 4

    Add the diced onion and green bell pepper to the same skillet and cook over medium heat for 4 to 5 minutes until softened. Stir in the garlic and remaining 1 teaspoon of Cajun seasoning and cook for 1 minute more, letting the spices toast gently in the pan.

  5. 5

    Pour in the remaining 1 cup of chicken broth and the Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Let the liquid simmer and reduce by about half, roughly 3 to 4 minutes.

  6. 6

    Stir in the heavy cream and return the andouille sausage to the skillet. Add the seasoned shrimp in a single layer and cook for 2 to 3 minutes per side until the shrimp are pink, opaque, and cooked through. Taste the sauce and adjust salt and pepper as needed.

  7. 7

    Spoon generous portions of the cheddar grits into wide shallow bowls. Ladle the Cajun shrimp and sausage mixture over the top and finish with sliced green onions. Serve immediately.

Tips and Tricks

  • ✓Make-ahead grits: Stone-ground grits thicken as they sit. If you are making them ahead, reheat them gently over low heat with a splash of broth or milk, stirring frequently, until they loosen back up to a creamy consistency. Stir in a little extra butter right before serving to bring them back to life.
  • ✓Shrimp substitution: If fresh or frozen large shrimp are not available, medium shrimp work just as well but will cook in about 1 to 2 minutes per side. Avoid pre-cooked shrimp here as they will turn rubbery in the hot pan sauce.
  • ✓Spice control: Cajun seasoning blends vary widely in salt and heat content from brand to brand. Start with 1 teaspoon on the shrimp and taste the sauce before adding more. You can always season up at the end, and going low on the front end gives you full control over the final heat level.

Nutrition Per Serving

Estimated values

620

Calories

38g

Protein

34g

Fat

42g

Carbs

2g

Fiber

4g

Sugar

1180mg

Sodium

Frequently Asked Questions

What kind of grits should I use for shrimp and grits?
Stone-ground grits are the gold standard for shrimp and grits because they have a coarser texture and a deeper corn flavor than instant or quick-cooking varieties. They do take longer to cook, usually 20 to 25 minutes, but the result is far creamier and more satisfying. If you only have quick grits on hand, they will still work in a pinch, just reduce the cooking time to about 5 minutes and watch the liquid ratio closely.
Can I make Cajun shrimp and grits ahead of time?
The shrimp and sauce reheat reasonably well and can be made a few hours ahead, stored in an airtight container in the refrigerator, and gently reheated in a skillet over low heat. The grits are best made fresh since they thicken significantly as they cool, but they can be revived with a splash of broth and low, patient stirring. For the best experience, make the grits right before serving and reheat the shrimp sauce to order.
What can I substitute for andouille sausage?
Andouille brings a distinctive smoky, spiced depth to this dish, but smoked kielbasa or chorizo are solid substitutes that still deliver on the smoky front. For a lighter option, turkey andouille is widely available and works beautifully here. If you want to skip the sausage entirely, add a bit of smoked paprika to the sauce to compensate for the flavor you lose.
How do I keep shrimp from getting rubbery in the sauce?
The key is to not overcook them. Shrimp are done the moment they turn pink and opaque throughout, which typically takes just 2 to 3 minutes per side in a hot pan. Pull them off the heat as soon as they curl into a loose C shape. A tight O shape means they have gone too far. Adding them last in the recipe, after the sauce is already built, helps keep them from spending too long over heat.
Is Cajun shrimp and grits spicy?
This recipe has a warm, noticeable heat from the Cajun seasoning and andouille sausage, but it is more of a building, background spice than an aggressive burn. The cheddar grits and heavy cream in the sauce do a lot of work to temper the heat and round it out. If you are sensitive to spice, start with half the Cajun seasoning and taste as you go. If you want to turn up the heat, a pinch of cayenne or a dash of hot sauce at the end is all you need.

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