let's cook: cajun shrimp and sausage with cheesy grits

it's like a shortcut gumbo meets shrimp and grits all in 40 minutes

I think I’m in the minority when I say, I love winter. I love an excuse to stay inside; I love bundling up in layers of sweaters; I love cozy food and stews that simmer for hours on end making the house smell like heaven; I love snow; I love hot chocolate; I love making lists about why I love winter….

It wasn’t until I had a child that I started to not fully be in love with winter (cue: sick season and snow days where child care isn’t possible) but I figured the best way to reignite my spark with the season was to celebrate the coziness with some delicious meals. This Cajun shrimp and sausage with cheesy grits is one of them.

We recently went to our friends’ house and they made us a delicious gumbo in honor of the Philadelphia Eagles making the Super Bowl in NOLA, and that’s what inspired this recipe. If you didn’t know this, gumbo is a labor of love. It starts with a dark toasted roux and takes time to develop and build flavor that is layered throughout the stew. Because I love gumbo and want to eat those rich, spicy flavors more often, I wanted to create something close in deliciousness that takes a shorter amount of time to make. I also was craving cheesy grits — maybe it’s the pregnancy or maybe it’s because they’re delicious — so that’s how this pairing was born. It’s like shrimp and grits meets gumbo. Or you can just say it’s shrimp and grits with andouille sausage and vegetables. Whatever you wanna call it, you’ll love it if you love Cajun flavors and southern food. If grits or polenta isn’t your thing, feel free to serve this over some white rice!

I had the absolute privilege of making this on a cozy snow day and if you’re expecting any snow soon, I promise you won’t be disappointed if this is in your lineup for a cozy night in. I’m currently writing this and it’s 21 degrees out, so yes, I will be romanticizing dinner tonight and making this yet again.

Ok, let’s get to COOKIN’.

Cajun Shrimp and Sausage with Cheesy Grits

Serves: 4 people (or 2 with leftovers)

For the Cajun Shrimp and Sausage:

1 lb large shrimp, peeled and deveined

2 andouille sausages (approximately 6-8 oz total), sliced into thin rounds

1 tablespoon avocado oil or fat of your choice

2 tablespoons Cajun seasoning or Creole seasoning if you want less heat and more aroma (store-bought or homemade)

1 green bell pepper, diced

1 yellow or white onion, diced

1 slicer tomato, diced

3 cloves garlic, minced

1 tablespoon tomato paste

1 cup chicken stock or broth

2 bay leaves

1/2 tsp gumbo file (optional)

Kosher salt, for seasoning throughout

Black pepper, to taste

2 scallions, sliced

For the Cheesy Instant Grits:

1 cup instant grits (or follow box instructions to use whatever will give you 4 cups cooked grits — I used Quaker Instant Grits)

4 cups chicken stock (or amount of liquid as instructed by package)

1 cup sharp cheddar cheese, shredded

2 tablespoons unsalted butter

1/4 cup heavy cream, optional

Salt and pepper to taste

Method:

Season the shrimp generously with Cajun seasoning (and salt if the seasoning isn't salted already) set aside.

Heat oil or fat of your choice in a large skillet over medium-high heat. Add the sausage slices and cook until browned, about 2–3 minutes per side. Remove and set aside.

In the same skillet, add the bell peppers and onion. Sauté until softened, about 4–5 minutes. Season with a sprinkle of Cajun seasoning and salt.

Add the tomato with some more cajun seasoning and salt. Sauté for another minute or two until softened.

Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly and develops a richer flavor. Add garlic and cook for 1 minute until fragrant.

Pour in the chicken stock, stirring to incorporate any golden brown bits off the bottom of the pan (this is called deglazing) and combine the sauce. Return the sausage to the skillet along with the bay leaves, reduce heat, cover and let simmer for 10 minutes to allow flavors to meld.

In the meantime, make the cheesy grits in another pan. In a medium saucepan, bring chicken broth or stock to a boil.

Slowly whisk in the instant grits, reduce the heat to low, and cook according to package instructions (about 1–2 minutes), stirring frequently.

Once thickened, stir in cheddar cheese, butter, and heavy cream. Season with salt and pepper to taste.

Returning back to your skillet with the sausage, add the shrimp and gumbo file and cook for 2–3 minutes per side, until pink and fully cooked. Remove the bay leaves.

Spoon the cheesy grits onto plates or bowls. Top with the Cajun shrimp and sausage mixture, including some of the flavorful sauce from the skillet.

Garnish with scallions.

Wanna meal prep this for a dinner party or date night in to make it easier to whip up?

How to Prep it Out!

Total Time: ~1 hour 15 minutes active, ~30 minutes passive

This dish is perfect for meal prepping if you want to save time during the week! You can break it up into a few steps, or if you're feeling fancy, prep everything in advance and just assemble when you're ready to eat. Here’s how to make it easy: