Cajun Shrimp with Cheese Grits


Slightly spicy shrimp are served over creamy grits. Serve this with collard greens on the side...yummmm.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
8 servings


  • 2 ¼ cups 2% low-fat milk

  • 2 cups water

  • 2 teaspoons chicken soup base (paste)

  • ½ teaspoon smoked salt

  • 1 cup regular grits, uncooked

  • ½ pound andouille sausage, cut into 1/4-inch slices

  • 2 tablespoons vegetable oil

  • ¾ cup diced green bell pepper

  • ¾ cup diced yellow onion

  • ¾ cup diced celery

  • ½ jalapeno pepper, seeded and minced

  • ½ teaspoon minced garlic

  • 1 teaspoon Cajun seasoning

  • 3 tablespoons all-purpose flour

  • 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice

  • 1 cup dry white wine

  • 1 bay leaf

  • 1 pinch salt and ground black pepper to taste (Optional)

  • 1 pound fresh large shrimp, shelled and deveined

  • ½ cup shredded sharp Cheddar cheese

  • ½ cup grated Parmesan cheese

  • 1 tablespoon chopped fresh chives (Optional)


  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.

Nutrition Facts (per serving)

327 Calories
17g Fat
16g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 327
% Daily Value *
Total Fat 17g 22%
Saturated Fat 7g 34%
Cholesterol 120mg 40%
Sodium 1056mg 46%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 5%
Total Sugars 6g
Protein 20g
Vitamin C 15mg 73%
Calcium 223mg 17%
Iron 2mg 12%
Potassium 361mg 8%

* 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.