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Cajun Shrimp and Grits recipe on a plate. It has seared shrimp in a creamy smoky cajun sauce with chicken andouille sausage and pimiento.  Served over creamy, cheesy grits.

Cajun Shrimp and Grits with Cream Sauce and Andouille Chicken Sausage

This is my Family-friendly Cajun Shrimp and Grits with Cream Sauce with seared shrimp in a creamy smoky cajun sauce with chicken andouille sausage and pimiento.  Served over creamy, cheesy grits.  My version also uses coarse cornmeal, which has a bit more texture than traditional Southern white grits.  It's family-friendly because it's flavorful enough for the adults, but the spice is mild enough for the kiddos.  It's an easy family dinner!

Course Main Course
Cuisine Cajun
Keyword cajun, cornmeal, grits, shrimp, shrimp and grits
Prep Time 10 minutes
Cook Time 35 minutes
Servings 5 servings
Calories 496 kcal
Author Carrie Tyler

Ingredients

Cajun Seasoning

  • ½ teaspoon Chili powder
  • ¼ teaspoon Ground Cumin
  • ½ teaspoon Dried Oregano
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Smoked Paprika
  • ½ teaspoon Onion Powder
  • ½ teaspoon Cayenne Pepper or to taste
  • ½ teaspoon Salt
  • ½ teaspoon Ground Black Pepper

Shrimp & Sauce

  • 3 links Andouille Chicken Sausage, fully cooked
  • 1 pound Raw Shrimp (size 26-30/lb), cleaned and tails removed
  • 3 teaspoons Extra Virgin Olive Oil (divided into 3)
  • 2 teaspoons Garlic, minced
  • 2 tablespoons Italian Parsley, chopped
  • 2 scallions
  • 4 ounces Chopped Pimiento, drained
  • 1 cup Vegetable Broth or Chicken Broth
  • 2 tablespoons Cornstarch
  • ½ cup Cold Water
  • Salt
  • Black pepper

Grits

  • 1 cup Cornmeal coarse ground
  • 3 cups water
  • 2 cups milk (I used 1%)
  • 3 Tablespoons Butter, salted
  • 1 cup Cheddar Cheese, shredded (I used sharp)
  • 1 teaspoon Salt
  • ½ teaspoon Ground black pepper

Instructions

Prep-Ahead Steps

  1. Mince the garlic. Slice the scallions. Drain the pimiento.

  2. Mix the cajun seasonings.
  3. Slice the sausage.

Cooking Steps

  1. Make the cornstarch slurry by whisking the cornstarch into the cold water. Set aside.

  2. Make Grits. To a heavy/thick-bottomed pot, such as dutch oven, add the milk, water, and salt. Over medium-high heat, bring to a boil and then slowly pour in the cornmeal while briskly whisking, to prevent clumps. Once completely mixed in, turn the heat down to low and cover. Cook for 20 to 25 minutes, whisking every 3 to 4 minutes, to prevent clumping. It is done when it's thick and creamy.

    Whisk mixing grits in pot for Shrimp and Grits recipe.

  3. While the grits are cooking, add a teaspoon (or more if needed) of olive oil and the sausage to a preheated large frying pan/skillet. Cook on both sides until browned. Remove to a plate and return the pan to the heat.

    Andouille sausage slices cooking in a pan for Shrimp and Grits recipe.

  4. Add another teaspoon of olive oil (or more if needed) and then the seasoned shrimp to the pan. Cook the shrimp for about 2 minutes on one side and then flip and cook for only 1 more minute. Remove to the plate with the sausage.

    Cajun Shrimp cooking in a pan for Shrimp and Grits recipe.

  5. To the same pan, add another teaspoon of olive oil and then add the garlic, pimiento, and scallions and cook for 2-3 minutes. Add the chicken broth along with the cornstarch slurry and whisk as it heats and starts to thicken, about 3 minutes. Once thickened, add back the sausage and the shrimp.

    Adding cooked cajun shrimp and sausage back to sauce in a pan for Shrimp and Grits recipe.

  6. Finish the grits. Remove from the heat and whisk in the butter until melted and combined. Then gradually whisk in the cheese a little at a time.

    Whick mixing shredded cheddar into grits for Shrimp and Grits recipe.

  7. Serve the shrimp, sausage and sauce on top of the grits. Enjoy!

    Cajun Shrimp and Grits recipe on a plate. It has seared shrimp in a creamy smoky cajun sauce with chicken andouille sausage and pimiento.  Served over creamy, cheesy grits.

Recipe Notes

  1. You can get 5-6 servings from this recipe.  Nutrition and calories is calculated based on 5 servings.
  2. You can use fresh or frozen shrimp. The key is to ensure that they are cleaned of the digestive tract along the back and that the tail is pinched off. You could cook this recipe with the tails on, but it’s more difficult to eat as you have to bite off the tail and discard. It’s really a personal preference. If you use frozen shrimp, you want to thaw them in the fridge overnight or under running (not standing) cold water.
  3. For this recipe, I used a chicken version of andouille sausage, which is leaner and therefore, healthier. It is still smoked and has the other typical cajun flavors and seasonings, so it’s a great substitute. You can find chicken andouille sausage in any grocery store these days. However, you can of course use a pork variety.  If you cannot find andouille sausage, you can use any other sausage you like and even diced bacon.
  4. This recipe is gluten free, however, make sure to read the labels to ensure that all ingredients are gluten free. For example, not all Cornmeal products are gluten free. I like Bob’s Red Mill Gluten Free Cornmeal for this recipe.