Hearty Southern Shrimp and Grits with Andouille Sausage Recipe

Get a Taste of the South: Try Our Unique Southern Shrimp and Grits with Andouille Sausage Recipe!

Our Southern Shrimp and Grits with Andouille Sausage is a mouth-watering dish that combines savory sausage, tender shrimp, and creamy grits for a true taste of the South. But what makes our recipe truly unique? You’ll have to try it to find out!

Shrimp and Grits with Andouille Sausage is a dish that has a rich and fascinating history. The dish is said to have originated in the Southern United States, particularly in South Carolina and Alabama, and has since become a staple of the region’s cuisine.

Shrimp and Grits with Andouille Sausage incorporates two ingredients that have been central to the Southern cuisine- grits and seafood. Grits, made from ground corn, have been a staple food in the Southern diet for centuries. Native Americans were the first to use grits as a food source, and their popularity quickly spread throughout the region. Today, grits are often served as a breakfast food, but are also enjoyed as a side dish or main meal ingredient.

The second key ingredient- shrimp- has a long history in the Southern United States as well. Shrimp were first harvested in the Gulf of Mexico in the late 1800s, and the industry quickly expanded as the demand for fresh seafood grew. Today, shrimp is a vital part of the Southern seafood industry, and is a key ingredient in many classic dishes.

Shrimp and Grits with Andouille Sausage is a classic Southern dish that combines these two essential ingredients. Andouille sausage, a smoked sausage made with pork and spices, adds a rich and spicy flavor to the dish, while the creamy grits provide a smooth and comforting base. This dish has become increasingly popular in recent years, as chefs have put their own unique spin on the classic recipe, adding new ingredients and flavors.

Whether you’re a fan of Southern cuisine or simply looking for a flavorful and satisfying meal, Shrimp and Grits with Andouille Sausage is a dish that is sure to please. So why not experience the rich history and delicious flavors of this classic dish today?

Ask the Chef: Pro Tips for making Shrimp and Grits with Andouille Sausage

Don’t Skimp on Quality Sausage

A good quality andouille sausage can make a big difference in this dish’s flavor. If possible, try to get your hands on authentic Louisiana-style Andouille sausage to give the dish its traditional flavor.

Season Sparingly

Both the andouille sausage and chicken broth are already salty, so be careful not to overdo it with the salt. The cayenne pepper adds a bit of heat, adjust to your liking, but keep in mind that it’s quite spicy.

Whisk Continuously

When whisking in the grits, it’s important to continue whisking continuously to prevent lumps from forming.

Adjust Consistency as Needed

If the grits become too thick as they sit, you can add a bit more chicken broth to thin them out to your desired consistency.

Consider Adding Vegetables

While not traditional, you can add in some fresh veggies like corn and diced tomatoes, to add a little bit of bulk to the dish and balance out the savory flavors.

Leftovers Make Great Breakfast

This dish is equally delicious as leftovers the next morning. Simply reheat the grits in the microwave or on the stovetop, and top with the shrimp, sausage, and sauce.

How Many Calories are in Shrimp and Grits with Andouille Sausage?

Nutrition Facts

4 Servings per Recipe

Calories: 500

  • Total Fat: 32g
    • Saturated Fat: 18g
    • Unsaturated Fat: 11g
    • Trans Fat: 0g
  • Cholesterol: 300mg
  • Sodium: 1100mg
  • Total Carbohydrates: 19g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Added Sugars: 0g
  • Protein: 34g

What Drinks Pair Best with Shrimp and Grits with Andouille Sausage?

Wine pairing: A crisp white wine such as Sauvignon Blanc or Pinot Grigio would pair well with the Southern Shrimp and Grits with Andouille Sausage, as it would help balance the richness of the dish and complement the flavors of the shrimp and sausage. Alternatively, a light-bodied red wine such as Pinot Noir would also be a good pairing option.

Beer pairing: A Belgian-style Tripel would pair well with the Southern Shrimp and Grits with Andouille Sausage. The slightly fruity and spicy notes of the beer complement the spicy and savory flavors of the dish, while the high carbonation helps to cleanse the palate between bites.

Cocktail pairing: A suitable cocktail pairing for Southern Shrimp and Grits with Andouille Sausage would be a classic Bloody Mary. The savory, spicy, and acidic notes of the Bloody Mary complement the rich and spicy flavors of the dish.

How to Make Shrimp and Grits with Andouille Sausage

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  • 1 lb shrimp, peeled and deveined
  • 2 cups chicken broth
  • 1/4 cup heavy cream
  • 1/2 cup quick cooking grits
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 3 tbsp unsalted butter
  • 1/2 lb andouille sausage, sliced
  • 1 small onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • Salt and black pepper to taste
  • 2 tbsp chopped parsley, for garnish


  1. In a large saucepan, bring the chicken broth and heavy cream to a boil.
  2. Gradually whisk in the quick cooking grits until they are fully incorporated.
  3. Reduce the heat to low, cover the saucepan, and cook the grits, stirring occasionally, until they are tender and the liquid has been absorbed, approximately 10-12 minutes.
  4. Stir in the shredded cheddar cheese, grated Parmesan cheese, and 2 tbsp of unsalted butter. Set the grits aside and keep them warm.
  5. In a large skillet, melt 1 tbsp of unsalted butter over medium heat.
  6. Add the andouille sausage and cook until browned, approximately 8-10 minutes.
  7. Remove the sausage from the skillet and place it on a paper towel to drain the excess oil.
  8. In the same skillet, add the onion, green bell pepper, garlic, paprika, cayenne pepper, salt, and black pepper and sauté until the onion and pepper are tender, approximately 5-7 minutes.
  9. Sprinkle the flour over the vegetables and stir until the flour is fully incorporated.
  10. Gradually pour in the chicken broth, whisking constantly, to create a smooth sauce.
  11. Add the shrimp to the skillet and cook until they are pink and opaque, approximately 5-7 minutes.
  12. Stir in the cooked andouille sausage.
  13. Spoon the grits onto serving plates and top them with the shrimp, sausage, and sauce.
  14. Garnish with chopped parsley. Serve hot and enjoy!