Cajun Shrimp with Cheese Grits

Cajun Shrimp with Cheese Grits

Made  times

"Slightly spicy shrimp are served over creamy grits. Serve this with collard greens on the side...yummmm."
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50 m servings 327 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 1055 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring milk, water, chicken soup base, and smoked salt to a boil in a saucepan; slowly whisk in grits, reduce heat to low, and cover pan. Simmer until grits are tender and thick, about 20 minutes. Keep grits warm.
  2. Brown andouille sausage slices with vegetable oil in a large skillet over medium heat; remove sausage and set aside.
  3. Cook and stir green bell pepper, yellow onion, celery, and jalapeno pepper in the same skillet until onion is tender and translucent, about 10 minutes. Stir in garlic and Cajun seasoning; cook until fragrant, about 1 minute.
  4. Stir flour into the vegetables until well coated; gradually stir in fire-roasted tomatoes and white wine, cooking until the sauce begins to thicken, about 3 minutes. Reduce heat to low, stir bay leaf into the sauce, and simmer for 5 minutes; season with salt and black pepper.
  5. Mix cooked andouille sausage and shrimp into the sauce and cook, stirring often, until sausage is hot and shrimp are pink and no longer translucent, 5 to 8 minutes.
  6. Just before serving, stir Cheddar and Parmesan cheeses into grits until melted.
  7. To serve, spoon grits onto a serving plate and top with shrimp, sausage slices, and sauce. Garnish with chopped chives.


  • Cook's Note:
  • I use yellow grits, Better than Bouillon for the bouillon base, and Bruce Aidell's andouille sausage which I can get at a regular grocery's usually near the lunchmeat section. For even creamier grits, use whole milk.



This is the best recipe! I had never used cheese grits in my shrimp and grits and I love it this way! I lightened it up a bit with lowfat cheese, chicken andouille sausage and 1 % milk. Delic...

I love the shrimp and the spices 'BUT the grits well not so much

One of the best recipes I've ever gotten off of this site. I had to post a comment bc it's so tasty. I use quite a few recipes from here but this is by far the best!!

Great recipe quick easy and delicious.

Made without the milk, wine and chicken broth. Delicious. Sorry, was all gone before we thought to take a picture.

I cooked the grits in chicken broth and evaporated milk. Made for a more creamy and flavorful bowl

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