Spicy Shrimp and Andouille Sausage Over Grits
Dive into the bold flavors of the South with this Spicy Shrimp and Andouille Sausage Over Grits recipe—perfect for breakfast, brunch, or a satisfying dinner. Juicy, seasoned shrimp and smoky andouille sausage are simmered in a creamy, spiced sauce with hints of paprika and cayenne, creating a rich, flavorful topping. Nestled over a bed of velvety, cheddar-infused grits, this dish is pure comfort food with a kick. Finished with a touch of scallion for freshness, it balances heat and creaminess beautifully. Ready in just 45 minutes, this hearty meal is a crowd-pleasing favorite that highlights classic Creole flavors.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 12 ounces andouille sausage, sliced into rounds
- 6 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon hot sauce
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 1 cup quick-cooking grits
- 1 cup sharp cheddar cheese, shredded
- 2 cups whole milk
- 2 cups water
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons scallions, sliced thinly
- 1 tablespoon olive oil
Instructions
In a medium-sized pot, bring water, milk, and 1 teaspoon kosher salt to a boil.
Gradually whisk in the grits, reduce the heat to low, and cook for 5-7 minutes, stirring occasionally, until thickened.
Remove the grits from heat and stir in 3 tablespoons of butter and the shredded cheddar cheese. Cover and set aside to keep warm.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sliced andouille sausage to the skillet and cook until browned, about 3-4 minutes per side. Remove the sausage and set aside on a plate.
In the same skillet, melt the remaining 3 tablespoons of butter.
Add the diced onion and bell pepper, sautéing for 3-5 minutes until softened.
Stir in the minced garlic, paprika, and cayenne pepper. Cook for an additional 1-2 minutes until fragrant.
Return the sausage to the skillet, followed by the shrimp. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque.
Deglaze the pan with chicken broth, scraping up any browned bits from the bottom. Let the mixture simmer for 3 minutes.
Stir in heavy cream and hot sauce, and simmer for another 2 minutes to thicken the sauce slightly. Season with black pepper to taste.
To serve, spoon the warm grits into shallow bowls, then top with the shrimp and sausage mixture.
Garnish with sliced scallions and an extra drizzle of hot sauce if desired. Serve immediately.
Nutrition Facts
Calories |
4321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.7 g | 342% | |
| Saturated Fat | 134.4 g | 672% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1542 mg | 514% | |
| Sodium | 5765 mg | 251% | |
| Total Carbohydrate | 244.8 g | 89% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 43.3 g | ||
| Protein | 227.6 g | 455% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1969 mg | 151% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4207 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
