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- 1 pound large shrimp, peeled and deveined - 1 cup grits (preferably stone-ground) - 4 cups chicken or vegetable broth - 1/2 cup sharp cheddar cheese, shredded - 1/4 cup heavy cream - 1/2 cup diced andouille sausage - 1 tablespoon Cajun seasoning - 1 small onion, finely chopped - 1 red bell pepper, diced - 2 cloves garlic, minced - 2 tablespoons olive oil - 2 green onions, thinly sliced (for garnish) - Salt and black pepper to taste You can add more spices for depth. Consider smoked paprika, cayenne pepper, or even a dash of Worcestershire sauce. These options can elevate the dish’s taste. Fresh herbs like parsley or thyme can also add a fresh touch. For grits, I recommend using Anson Mills or Bob’s Red Mill. They offer quality stone-ground options. For andouille sausage, look for brands like Nola's or Aidells, which pack a punch of flavor. Any sharp cheddar cheese will do, but I love using Tillamook for its rich, creamy quality. {{ingredient_image_2}} To start, grab a medium pot. Pour in 4 cups of chicken or vegetable broth. Bring it to a rolling boil. Slowly whisk in 1 cup of grits. This helps prevent clumping. After adding them, reduce the heat to low. Stir the grits continuously for about 5-7 minutes. They should thicken nicely. Once thick, mix in 1/4 cup of heavy cream and 1/2 cup of shredded sharp cheddar cheese. Stir until smooth and creamy. Keep the grits warm on low heat while you cook the other ingredients. Now, take a large skillet and heat 2 tablespoons of olive oil over medium heat. When the oil is hot, add 1/2 cup of diced andouille sausage. Cook it for about 3-4 minutes. You want it to be browned and a bit crispy. After it cooks, remove the sausage from the skillet. Leave the tasty drippings in the pan to add flavor to the veggies later. In the same skillet, add your chopped onion, diced red bell pepper, and 2 cloves of minced garlic. Sauté over medium heat. Cook until the veggies soften and smell great, about 5 minutes. Stir them occasionally to keep them from sticking to the pan. This mix adds color and taste to your dish. Next, add 1 pound of peeled and deveined shrimp to the skillet. Sprinkle in 1 tablespoon of Cajun seasoning and a bit of salt and black pepper. Cook the shrimp for 3-5 minutes. They should turn pink and opaque when done. Once cooked, stir in the sautéed sausage. Make sure everything is well-coated in the spices for maximum flavor. To serve, take each plate and spoon a big helping of the creamy cheese grits. Then, top it with a generous portion of the Cajun shrimp and sausage mixture. The colorful shrimp and sausage will look great against the creamy grits. Finally, add a sprinkle of sliced green onions over the top. This adds a fresh crunch and a pop of green. It also makes the dish look beautiful and inviting. Enjoy your flavorful Cajun shrimp and grits! To make creamy grits, start with stone-ground grits. These have more flavor and texture. Use a good broth instead of water for cooking. This adds depth to your dish. When boiling, whisk the grits slowly. This helps prevent clumps. After 5-7 minutes, add heavy cream and cheese. This gives the grits a rich, smooth finish. Keep the heat low to avoid burning. Stir often, so they stay creamy. Cajun seasoning is key for great flavor. Use a good mix with bold spices. Adding diced andouille sausage brings a smoky taste. Sauté the sausage until crispy to unlock its full flavor. Don’t skip the garlic and onion. They add sweetness and depth. Fresh herbs like parsley or thyme can brighten the dish. Finally, a squeeze of lemon juice at the end adds a nice zing. One common mistake is not cooking the grits long enough. They should be thick and creamy, not runny. Another issue is overcooking the shrimp. They should be pink and opaque, but not rubbery. Avoid using too much salt in the grits. The cheese and broth add enough saltiness. Also, don’t skip the garnish. Green onions add color and a fresh taste. Pro Tips Use Fresh Shrimp: For the best flavor and texture, opt for fresh shrimp whenever possible. Frozen shrimp can work in a pinch, but be sure to thaw them properly and pat them dry before cooking. Perfect Grits Consistency: Ensure your grits are creamy by stirring continuously during cooking. If they become too thick, you can add a little more broth or water to reach your desired consistency. Adjust the Spice Level: If you prefer a milder dish, reduce the amount of Cajun seasoning. Conversely, for more heat, feel free to add extra seasoning or a dash of hot sauce. Garnish Creatively: While green onions add a nice touch, consider other garnishes like chopped parsley or a squeeze of fresh lemon juice to brighten the dish and enhance its presentation. {{image_4}} You can make your Cajun shrimp and grits even spicier. Add more Cajun seasoning to the shrimp. You can also mix in some diced jalapeños when sautéing the vegetables. If you want a kick, try a few dashes of hot sauce. This will heat things up while keeping the rich flavor intact. For a vegetarian twist, skip the shrimp and sausage. Use mushrooms instead for a meaty texture. Cook them just like the shrimp. Replace heavy cream with coconut milk for a rich, creamy base. Opt for vegetable broth instead of chicken broth. This way, you keep the dish vibrant and flavorful, even without meat. If shrimp isn't your favorite, consider using chicken or tofu. For chicken, cut it into bite-sized pieces and cook as you would the shrimp. Tofu can be cubed and fried until golden. This gives a nice crisp to the dish while soaking up all the flavors. Each choice offers a unique taste while keeping the spirit of Cajun shrimp and grits alive. After making Cajun shrimp and grits, you may have some leftovers. Allow the dish to cool to room temperature. Then, store it in an airtight container. This way, the flavors stay fresh. You can keep it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you are ready to enjoy the leftovers, you can reheat them easily. For the best results, use a skillet. Add a splash of broth or water to prevent drying out. Heat over medium until warm. Stir occasionally to ensure even heating. You can also use a microwave. Place the dish in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between, until hot. If you want to freeze Cajun shrimp and grits, it’s best to freeze the shrimp and grits separately. Place the grits in a freezer-safe container. They can last up to three months in the freezer. For the shrimp and sausage mixture, let it cool and store it in another container. When you are ready to eat, thaw them in the fridge overnight. Then, follow the reheating instructions above. This method keeps the taste and texture great. Cajun Shrimp and Grits comes from Louisiana. It blends French, African, and Native American foods. The dish uses local seafood and simple grains. People first made it in the southern U.S. to feed workers. Over time, it became a comfort food for many. Yes, you can make this dish ahead of time. Cook the grits and shrimp separately. Store them in the fridge. When you are ready to eat, heat them up. Add a little broth to the grits for creaminess. Mix the shrimp with the grits before serving. Great sides to serve include: - Collard greens - Garlic bread - A fresh salad These sides add balance to the rich flavors of the shrimp and grits. To make grits from scratch, follow these steps: 1. Bring 4 cups of chicken or vegetable broth to a boil. 2. Gradually whisk in 1 cup of grits. 3. Lower the heat and stir for 5-7 minutes. 4. Once thickened, mix in 1/4 cup heavy cream and 1/2 cup cheddar cheese. This creates a creamy base for your dish. Yes, you can use frozen shrimp. Just thaw them before cooking. Place them in cold water for quick thawing. Make sure they are peeled and deveined for best results. Frozen shrimp work well and save time in the kitchen. Cajun Shrimp and Grits is a joyful dish to prepare. We covered essential ingredients, cooking steps, and tips for the best taste. Remember to avoid common mistakes for creamy grits and choose spices that suit your taste. You can even play with variations, like making it vegan or spicier. Enjoy leftovers by storing them correctly and reheating with care. With this knowledge, you can create a delicious dish that brings comfort and flavor to any meal. Dive in and enjoy your cooking adventure!

Cajun Shrimp & Grits Delight

A flavorful dish featuring succulent shrimp and creamy grits with a Cajun twist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Cajun
Servings 4

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 cup grits (preferably stone-ground)
  • 4 cups chicken or vegetable broth
  • 1 2 sharp cheddar cheese, shredded
  • 1 4 heavy cream
  • 1 2 diced andouille sausage
  • 1 tablespoon Cajun seasoning
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 green onions thinly sliced (for garnish)
  • to taste Salt and black pepper

Instructions
 

  • In a medium pot, bring the chicken or vegetable broth to a rolling boil. Gradually whisk in the grits to avoid clumping, then reduce the heat to low. Stir continuously until the grits begin to thicken, about 5-7 minutes. Once thickened, stir in the heavy cream and shredded cheddar cheese until smooth and creamy. Keep the grits warm on low heat while you prepare the other ingredients.
  • In a large skillet, heat the olive oil over medium heat. Once hot, add the diced andouille sausage and cook for approximately 3-4 minutes, or until browned and slightly crispy. Remove the sausage from the skillet and set aside, ensuring to leave the flavorful drippings in the pan.
  • In the same skillet with the sausage drippings, add the chopped onion, diced red bell pepper, and minced garlic. Sauté over medium heat until the vegetables have softened and released their aroma, about 5 minutes. Stir occasionally to prevent sticking.
  • To the skillet, add the peeled and deveined shrimp along with the Cajun seasoning, and a sprinkle of salt and black pepper. Cook for 3-5 minutes, or until the shrimp have turned pink and opaque. Once cooked, stir in the sautéed sausage, ensuring everything is evenly coated in the spices.
  • On each serving plate, spoon a generous helping of the creamy cheese grits. Top with an ample portion of the Cajun shrimp and sausage mixture, allowing the vibrant colors to shine through.
  • To finish, sprinkle the sliced green onions over the top for a fresh, crisp flavor and a vibrant contrast against the rich dish.

Notes

For a spicier dish, add more Cajun seasoning.
Keyword Cajun, comfort food, grits, seafood, shrimp