This is my Family-friendly Cajun Shrimp and Grits Recipe 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!
Mince the garlic. Slice the scallions. Drain the pimiento.
Make the cornstarch slurry by whisking the cornstarch into the cold water. Set aside.
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.
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.
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.
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.
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.
Serve the shrimp, sausage and sauce on top of the grits. Enjoy!