Southern Style Shrimp and Grits with Andouille Sausage

Key Ingredients and Substitutions

There are four key ingredients along with a list of pantry staples.

The complete ingredient list and measurements are listed in the printable recipe below.

• Grits: We used Luquire Family Food’s Stone Ground Grits which cook to creamy perfection and served as the perfect base for the shrimp and sauce. Feel free to substitute with your favorite brand of grits but the key is cooking the grits low and slow.
• Shrimp: You can use “fresh” or frozen shrimp for this recipe. Large or jumbo shrimp work best, but regardless the shrimp should be cleaned and deveined with the tails left on.
• Shrimp Stock: This secret ingredient adds another level of flavor to the dish but you can use chicken stock instead.
• Andouille Sausage: Typically pork based, you can substitute any type of andouille sausage such as chicken. Chorizo and kielbasa are also good substitutes if you are not a fan of andouille.

What is the Best Shrimp to Use?

Shrimp are not all created equal, which means the choices can be confusing and overwhelming. There is fresh or frozen, head-on or head-off, with shell or without, cocktail or jumbo, white or pink. The type of shrimp you choose comes down to personal preference and taste but some shrimp do better in certain dishes than others.

• Fresh vs Frozen – Don’t be fooled into thinking that you are getting shrimp that just arrived off the shrimper’s boat. The vast majority of shrimp is frozen at sea before being delivered to the distributor or retailer. When you see the display that says “fresh”…it more than likely isn’t.
• Shell – You typically have three options -shell on, easy-peel, or pre-peeled. While pre-peeled shrimp is the easiest to prep, you will probably end up with mangled shrimp which is usually overpriced. Easy-peel shrimp have been split and deveined but will be a little more expensive. Just like pre-peeled shrimp, easy-peel might not make the best presentation, so our go-to is shell-on shrimp. They are a little more work but completely worth it, plus they are the least expensive option which is always a win. Don’t toss the shells… instead, use them to make a flavorful shrimp stock to add some additional flavor to your dish.
• Brown, White, or Pink – Here in south-central Texas, brown shrimp are plentiful but they are not the most flavorful of shrimp. Typically imported from Latin America, Thailand, and China, white shrimp are sweeter. Pink shrimp are the sweetest and have less of an ammonia or mineral taste.

For this recipe, we prefer brown or white large shrimp that still have their shells. It is extra work to clean and devein, but we use the shells to make the shrimp stock so it’s worth it.

How to Make Shrimp and Grits with Andouille Sausage

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: Don’t rush the grits. We can’t say this enough…cook your grits low and slow.

1. Shrimp Stock: In a small saucepan combine water and shrimp shells and boil until the liquid has reduced by half. Remove the shells from the liquid using a slotted spoon or spider, or pour the liquid into a bowl using a strainer and set the stock aside.

2. Grits: In a medium saucepan bring the water to a boil. Once the water has reached a rapid boil, stir in the grits and reduce to low heat and cover. Cook for about 15 to 20 minutes or until the water has been completely absorbed and the grits are tender. Remove the pan from the heat and stir in the cheddar cheese, butter, and salt until the cheese and butter have melted and are well combined.

3. Cook the Andouille Sausage: In a heavy-bottomed large skillet over medium heat melt butter and sauté the andouille sausage, onions, pepper, and garlic until softened, approximately 3 minutes. Next, add the tomatoes and thyme stirring well, and allow to come to a simmer cooking for approximately 2-3 minutes. Sprinkle in flour and stir thoroughly to thicken the mixture.

4. Add the Shrimp: Add the cleaned and deveined shrimp to the andouille sausage mixture, stirring constantly until the shrimp has turned pink, approximately 2 minutes. To the shrimp mixture add ⅓ cup of the shrimp stock and cook for another 2 to 3 minutes being careful that the sauce does not boil. Stir in the tomato paste until blended well then add the cream, Worcestershire sauce, hot sauce, and additional stock, if needed. The sauce should be spoonable which allows it to coat the shrimp.

5. Plating: Serve a portion of the cheesy grits topped with a spoonful of sauce, shrimp, and andouille sausage. Garnish with green onions, chives, and parsley.

Recipe Tips and Notes

• Shrimp shells make a delicious stock and can be frozen for quick additions to shrimp or seafood recipes.
• Prep and measure all the ingredients before you start cooking since the recipe cooks quickly.
• Shrimp can go from perfect to overcooked quickly so be careful. Overcooked shrimp are rubbery and chewy.

Frequently Asked Questions