Name: Shrimp and Grits with Andouille Sausage
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Cajun / Creole
Ingredients: 3 cups whole milk; 2 cups chicken broth; 1 ¼ cups old-fashioned corn grits (coarse white cornmeal); 2 teaspoons salt; ½ onion, finely diced; 1 clove garlic, minced; ¼ teaspoon cayenne pepper; ¼ teaspoon smoked paprika; 1 stick salted butter; ¼ cup heavy cream; 1 ½ cups shredded sharp cheddar cheese; 2 pounds Colossal Gulf Brown Shrimp, shelled and deveined (reserve heads and shells); 1 pound andouille sausage, diced; 1 large sweet onion, finely diced; 1 cup celery, finely diced; 1 cup green bell pepper, finely diced; 6 cloves garlic, minced, divided; 1 teaspoon fresh thyme leaves, minced; ½ stick salted butter; 2 tablespoons olive oil, divided; 1 cup dry white wine; ¼ cup brandy; 4.5 ounces demi-glace, such as Le Sauce Gourmet Classic Demi-Glacé; 2 cubes Knorr Shrimp Bouillon; ½ cup sliced scallions or ¼ cup sliced fresh chives, for garnish; Cajun/Creole seasoning, to taste; ½ cup heavy cream; 2 tablespoons fresh flat-leaf parsley, minced

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Shrimp and grits with diced andouille sausage and amber Cajun gravy

Shrimp and grits with andouille sausage brings together Cajun-seasoned Gulf shrimp, smoky diced sausage, and creamy sharp-cheddar grits. The sauce gets its depth from shrimp-shell stock, white wine, brandy, and demi-glace, with a little cream to bring it all together.

This recipe serves six, with 25 minutes of prep and 45 minutes of cooking. Have the vegetables chopped before the pans get hot: the stock needs time to reduce, but the shrimp get only a brief sear before coming back at the very end.

A Little Gulf Coast Inspiration

Growing up in Clear Lake, just outside Houston, meant fresh seafood was close at hand. My sister's take-home dinners from The Crazy Cajun and my later work in a Cajun-inspired restaurant on the Strand in Galveston helped shape my love of these flavors. This is the sort of generous, sauce-filled bowl I like to put on the table.

Ingredients for shrimp and cheese grits with andouille sausage

Ingredients You'll Need

For the Cheese Grits:

whole milk
chicken broth
old-fashioned corn grits - coarse white cornmeal
salt
onion - finely diced
garlic - minced
cayenne pepper
smoked paprika
salted butter
heavy cream
sharp cheddar cheese - grated

Ingredient Notes & Substitutions

Grits: Use the old-fashioned corn grits specified in the recipe. For more about the creamy base, see Southern Cheese Grits.
Cheese: Try Smoked Gouda, Pepper Jack, Parmesan, or mild goat cheese.
Shrimp: Large or extra-large shrimp can replace colossal shrimp; adjust cooking time to avoid overcooking. Reserve the heads and shells for the stock.
Andouille: Use chorizo for more spice or smoked sausage for a milder result.
Demi-glace: Use 1 cup beef broth thickened with 1 tablespoon cornstarch.
Brandy: Substitute bourbon or omit it.

Tools That Make It Easier

6-quart saucepan with lid for grits
Medium saucepan for shrimp stock
Large heavy-bottomed skillet (cast iron preferred)
Chef knife
Cutting board
Measuring cups and spoons
Whisk
Slotted spoon
Stirring spoon or spatula
Fine-mesh strainer
Cheese grater

How to Make Shrimp and Cheese Grits

Step 1 - Soften the grits aromatics. Melt the grits butter in a 6-quart saucepan over medium-high heat and sauté the diced onion until softened. Add the minced garlic and cook for about 30 seconds, until fragrant.

Onion and garlic cooking in butter for cheese grits

Step 2 - Whisk and simmer the grits. Add the milk, chicken broth, salt, cayenne, and smoked paprika and bring to a gentle boil; slowly whisk in the grits, then reduce to medium-low. Cover and simmer for 12-20 minutes, stirring occasionally, until thick and creamy.

Grits simmering in milk and chicken broth

Step 3 - Finish the cheese grits. Remove from the heat and stir in the cheddar until melted, then stir in the cream. Taste and adjust seasoning; if too thick, stir in ¼-¾ cup additional milk or water.

Sharp cheddar cheese stirred into creamy grits

Step 4 - Build the shrimp stock. Heat 1 tablespoon butter and 1 tablespoon olive oil in a medium saucepan; soften ¼ cup onion, ¼ cup bell pepper, and 1 tablespoon celery, then cook the reserved heads and shells for 1 minute and the garlic clove for 30 seconds. Deglaze with the wine, add water just to cover and both bouillon cubes, bring to a boil, and simmer until reduced by half.

Shrimp shells and aromatics simmering for shrimp stock

Step 5 - Brown the sausage and sear the shrimp. While the stock reduces, season the shrimp with Cajun seasoning; heat the remaining tablespoon olive oil in a large heavy skillet over high heat, brown the diced andouille, and remove with a slotted spoon. Sear shrimp in a single layer for 1 minute per side, then immediately remove.

Shrimp and diced andouille searing in a cast iron skillet

Step 6 - Soften the sauce vegetables. Lower the skillet to medium heat, add the remaining butter, and sauté the remaining onion, celery, and bell pepper until softened, using another tablespoon olive oil only if needed. Add the remaining garlic and all the thyme and cook for about 30 seconds.

Onion, celery, bell pepper, garlic, and thyme cooking for the sauce

Step 7 - Reduce the sauce. Take the skillet off the heat to deglaze carefully with brandy, then strain in the reduced stock and discard the solids. Whisk in the demi-glace, bring to a boil, simmer for 5 minutes, then stir in the cream and reduce until the sauce coats a spoon.

Amber shrimp-stock gravy reducing in a cast iron skillet

Step 8 - Finish and serve. Return shrimp, sausage, and accumulated juices to the sauce and heat through for 1 minute; remove from heat, taste, adjust seasoning, and stir in parsley. Spoon over the cheese grits and garnish with chives or scallions, then serve immediately.

Cooked shrimp and andouille warmed in amber cream gravy

Cajun shrimp and andouille over creamy sharp-cheddar grits

Tips for Creamy Grits and Tender Shrimp

Whisk the grits in gradually. A slow stream helps prevent clumps.
Keep the shrimp out while the sauce reduces. They return for just 1 minute at the end.
Check the sauce before adding the seafood. Reduce the cream sauce until it coats the back of a spoon.
Taste at the finish. Bouillon, salted butter, and Cajun seasoning all contribute seasoning; adjust after the sauce comes together.

Shrimp and cheese grits in a white bowl with amber gravy

Keeping Leftovers Fresh

The shrimp and sauce are best fresh, but you can refrigerate them for up to 2 days. Reheat gently over low heat. Reheat the grits on the stovetop with a splash of milk or water to loosen them.

Can You Make It Ahead?

You can make and refrigerate the grits ahead, then loosen them on the stovetop as they warm. Cook the shrimp and finish the sauce near serving time for the best texture.

Close view of shrimp, diced andouille, and cheddar grits

What to Serve with Shrimp and Grits

A bowl of Southern Style Collard Greens makes a natural companion to these rich grits. Keep the rest of the meal simple so the shrimp and sauce can take center stage.

Commonly Asked Questions

Can I use smaller shrimp? Yes. The tested substitutions include large and extra-large shrimp; adjust cooking time so they do not overcook.

What can I use instead of demi-glace? Use 1 cup beef broth thickened with 1 tablespoon cornstarch.

Can I leave out the brandy? Yes. The recipe allows you to omit it or substitute bourbon.

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Recipe

Shrimp and Grits with Andouille Sausage

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Creamy cheddar grits topped with tender Cajun shrimp, smoky andouille sausage, and a rich, savory sauce. A Southern favorite that's perfect for weekend brunch or dinner.

Author: Jennifer Locklin
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 70 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Cajun / Creole

Ingredients

Units Scale

For the Cheese Grits:

3 cups whole milk
2 cups chicken broth
1 ¼ cups old-fashioned corn grits (coarse white cornmeal)
2 teaspoons salt
½ onion, finely diced
1 clove garlic, minced
¼ teaspoon cayenne pepper
¼ teaspoon smoked paprika
1 stick salted butter
¼ cup heavy cream
1 ½ cups shredded sharp cheddar cheese

For the Shrimp and Sausage Sauce:

2 pounds Colossal Gulf Brown Shrimp, shelled and deveined (reserve heads and shells)
1 pound andouille sausage, diced
1 large sweet onion, finely diced
1 cup celery, finely diced
1 cup green bell pepper, finely diced
6 cloves garlic, minced, divided
1 teaspoon fresh thyme leaves, minced
½ stick salted butter
2 tablespoons olive oil, divided
1 cup dry white wine
¼ cup brandy
4.5 ounces demi-glace, such as Le Sauce Gourmet Classic Demi-Glacé
2 cubes Knorr Shrimp Bouillon
½ cup sliced scallions or ¼ cup sliced fresh chives, for garnish
Cajun/Creole seasoning, to taste
½ cup heavy cream
2 tablespoons fresh flat-leaf parsley, minced

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Instructions

Cheese Grits:

In a large 6-quart saucepan, melt the butter over medium-high heat. Add the diced onion and sauté until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.
Pour in the milk, chicken broth, salt, cayenne pepper, and smoked paprika. Bring to a gentle boil. Slowly whisk in the grits, ensuring there are no clumps. Reduce the heat to medium-low. Cover and let simmer for 12-20 minutes, stirring occasionally, until thick and creamy.
Remove from heat and stir in the shredded cheddar cheese until fully melted. Pour in the heavy cream and stir until smooth. Taste and adjust seasoning if needed. If the grits are too thick, stir in ¼-¾ cup additional milk or water until the desired consistency is reached.

Shrimp Stock:

In a medium saucepan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add ¼ cup onion, ¼ cup bell pepper, and 1 tablespoon celery. Sauté until softened.
Toss in the reserved shrimp shells and heads, cooking for about 1 minute. Stir in 1 clove minced garlic and sauté for another 30 seconds. Pour in the white wine to deglaze the pan, scraping up any browned bits.
Add enough water to just cover the shrimp shells, then add the bouillon cubes. Bring to a boil, then lower to a simmer and reduce by half.

Shrimp and Andouille:

While the stock reduces, season the shrimp generously with Cajun seasoning and set aside. Heat a large, heavy-bottomed skillet (cast iron preferred) over high heat. Add 1 tablespoon olive oil.
Sauté the andouille sausage until lightly browned. Remove with a slotted spoon and set aside. Keep the skillet on high heat. Add the shrimp in a single layer and cook undisturbed for 1 minute. Flip and cook for another minute, then immediately remove from the pan and set aside.

Sauce:

Return the skillet to medium heat and add the remaining butter. Stir in the remaining onion, celery, and bell pepper. Sauté until softened, adding another tablespoon of olive oil if needed. Add the remaining minced garlic and all of the thyme, sautéing for about 30 seconds.
Remove the pan from heat, pour in the brandy, and carefully deglaze the pan. Strain the reduced shrimp stock into the skillet, discarding the solids. Whisk in the demi-glace and bring to a boil. Let simmer for 5 minutes until slightly thickened.
Stir in the heavy cream and reduce until the sauce coats the back of a spoon.

Finish and Serve:

Return the cooked shrimp, andouille sausage, and any accumulated juices to the pan. Stir well and let heat through for 1 minute. Remove from heat, taste, and adjust seasoning as needed. Stir in the fresh parsley.
Spoon a generous portion of cheese grits onto a plate or shallow bowl. Ladle the shrimp, sausage, and sauce over the grits. Garnish with fresh chives or scallions. Serve immediately.

Notes

Ingredient substitutions: Try smoked Gouda, Pepper Jack, Parmesan, or mild goat cheese in the grits. Large or extra-large shrimp can replace colossal shrimp; adjust the cook time to avoid overcooking. Substitute chorizo for andouille for extra spice, or smoked sausage for a milder flavor. If demi-glace is unavailable, use 1 cup beef broth thickened with 1 tablespoon cornstarch. Substitute bourbon for brandy or omit it.
Make ahead and reheat: Refrigerate prepared grits and reheat on the stovetop with a splash of milk or water. Shrimp and sauce are best fresh but can be refrigerated for up to 2 days and reheated gently over low heat.

Shrimp and Grits