Cajun Sausage Shrimp and Grits

Southern Living

Shrimp and grits are a Southern favorite. Here, hearty andouille sausage adds a Cajun kick.

Makes 6 to 8 servings


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1 1/2 pounds unpeeled, medium-size raw shrimp (31/40 count)
3 tablespoons butter
2 tablespoons all-purpose flour
1 medium onion, chopped
1/2 cup chopped green bell pepper
2 celery ribs, chopped
1 pound andouille or smoked sausage, cut into 1/4-inch-thick slices
1 (14-oz.) can chicken broth
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/3 cup heavy cream
1/4 cup chopped green onions


Prep: 30 Minutes
Cook: 35 Minutes

1. Peel shrimp; devein, if desired.

2. Melt butter in a large skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a light caramel color (about 6 minutes).

3. Add onion, bell pepper, and celery, and cook 8 to 10 minutes or until tender. Add sausage, and cook 2 minutes. Stir in chicken broth, salt, and pepper, stirring to loosen particles from bottom of skillet. Bring to a light boil over medium-high heat. Reduce heat to medium, and simmer 8 to 10 minutes or until slightly thickened.

4. Stir in shrimp, cream, and green onions, and cook, stirring occasionally, 3 minutes or just until shrimp turn pink. Serve over Creamy Cheddar Cheese Grits.

Created date

April 2009