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–+ servings

Southern Style Shrimp and Grits with Andouille Sausage

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Equipment

  • Small Saucepan (1-2 Quarts)
  • Medium Saucier (2-3 Quarts)
  • Large Skillet (10 inches)

Ingredients  

Shrimp Stock

  • 2 cups water
  • shrimp shells, removed from the shrimp

Grits

  • ¾ cup grits
  • 3 ½ cups water
  • 6 ounces Cheddar cheese, grated
  • ¼ teaspoon salt

Shrimp and Andouille Sausage

  • 4 tablespoons unsalted butter
  • 8 ounces andouille sausage, sliced
  • ¾ cup white onion, chopped
  • ½ cup poblano pepper, chopped
  • 2 garlic cloves, minced
  • 1 cup diced tomatoes
  • ½ teaspoon dried thyme
  • 1 tablespoon flour
  • 1 pound large or jumbo shrimp, peeled and deveined
  • ⅓ - ½ cup shrimp stock
  • 1 tablespoon tomato paste
  • ½ cup heavy cream
  • 2 teaspoons Worcestershire sauce
  • ¼ teaspoon hot sauce
  • ½ teaspoon kosher salt
  • 2 tablespoons chopped fresh parsley, stems removed for garnish
  • 1 tablespoon chopped chives, for garnish

Instructions 

Shrimp Stock

  • In a small saucepan, combine water and shrimp shells. Boil until the liquid has reduced by half. Strain shells from the liquid and set the stock aside.

Grits

  • In a medium saucier or saucepan, bring the water to a boil, then stir in grits. Reduce the heat to low, cover, and cook for approximately 15 to 20 minutes or until the grits are tender and the liquid has been absorbed; stir often.
  • Remove from the heat and stir in cheese, butter, and salt until well combined and cheese and butter have melted. Set aside but keep warm.

Shrimp and Andouille Sausage

  • Melt butter in a heavy-bottomed large skillet over medium-high heat. Sauté the andouille sausage, onions, pepper, and garlic until softened, approximately 3 minutes.
  • Add the tomatoes and thyme; stir and bring to a simmer. Cook for approximately 2-3 minutes. Sprinkle in flour and stir well.
  • Add the shrimp, stirring constantly until they start to turn pink, approximately 2 minutes. Add ⅓ cup of the stock and cook for another 2 to 3 minutes. Be careful not to let the sauce boil.
  • Add tomato paste and stir until blended. Add the cream, Worcestershire sauce, hot sauce, and additional stock, if needed. The sauce should be spoonable and coat the shrimp.
  • Serve a portion of the cheesy grits topped with a spoonful of sauce, shrimp, and andouille sausage. Garnish with chives and parsley.

Notes

1. Prep and measure all the ingredients before you start cooking since the recipe cooks quickly. 
 
2. We prefer extra large or jumbo shrimp (16-20 count per pound), but any size shrimp will work. 
 
3. Any variety of good melting cheese can be used instead of sharp cheddar.  Try white cheddar cheese, Pepper Jack, Colby, or Colby-Jack.
 
4. The poblano pepper can be replaced with bell pepper.
 
5. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.  It does not include the nutrition for any substitutions or adjustments to the indicated ingredients.
 
6. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.