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Creamy Shrimp and Grits with Spicy Andouille Sausage Gravy

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A comforting and flavorful dish combining creamy cheddar-infused grits, tender shrimp, and a smoky, spicy Andouille sausage gravy. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 1 cup stone-ground grits
  • 4 cups water or low-sodium chicken broth
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons unsalted butter, softened
  • ½ cup heavy cream or half-and-half
  • Salt and pepper to taste
  • 8 oz Andouille sausage, sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Juice of half a lemon
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the grits: In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Slowly whisk in 1 cup of stone-ground grits. Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes until thickened and tender.
  2. Stir in 2 tablespoons butter, 1 cup shredded cheddar cheese, and ½ cup heavy cream. Season with salt and pepper. Keep warm.
  3. Prepare the sausage gravy: Slice the Andouille sausage into thin rounds. In a large skillet over medium heat, melt 2 tablespoons butter. Add sausage and cook until browned and slightly crispy, about 4-5 minutes. Remove sausage with slotted spoon and set aside, leaving the butter and drippings in the pan.
  4. Make the roux: Sprinkle 2 tablespoons flour into the skillet with the sausage drippings. Stir continuously for about 2 minutes until the flour is lightly browned but not burnt.
  5. Add milk and spices: Gradually whisk in 2 cups whole milk, making sure no lumps form. Add 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper, salt, and black pepper. Stir and cook until the gravy thickens, about 5-7 minutes.
  6. Return the browned sausage to the skillet and stir to combine. Keep warm on low heat.
  7. Cook the shrimp: In a separate pan, heat 1 tablespoon olive oil over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
  8. Add shrimp, seasoning lightly with salt and pepper. Cook for 2-3 minutes per side until pink and opaque. Squeeze lemon juice over shrimp and toss gently.
  9. Plate and garnish: Spoon creamy grits onto plates, top with shrimp, then generously ladle spicy Andouille sausage gravy over everything. Garnish with fresh chopped parsley.

Notes

Keep stirring the grits frequently to prevent lumps and sticking. If gravy thickens too much, whisk in a splash of milk to adjust consistency. Cook shrimp in batches if needed to avoid overcrowding the pan. For dairy-free options, substitute heavy cream and milk with almond or oat milk. Use gluten-free flour to make the gravy gluten-free.

Nutrition

Keywords: shrimp and grits, Andouille sausage gravy, creamy grits, spicy sausage, comfort food, quick dinner, Southern cuisine

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