Shrimp and Grits with Andouille Sausage
Breakfast & Brunch
#shrimpandgrits
#southern

Shrimp and Grits with Andouille Sausage

Succulent shrimp and smoky andouille sausage over creamy cheese grits - a Lowcountry classic that's pure Southern elegance.

45 min
4 servings

Prep Time

20m

Cook Time

25m

Servings

4

Difficulty

Medium

Nutrition Per Serving

fat

35

carbs

35

fiber

3

protein

42

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Ingredients

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  • 1 lb large shrimp, peeled and deveined
  • 8 oz andouille sausage, sliced
  • 4 cups cooked cheese grits
  • 4 slices bacon, chopped
  • 1 bell pepper, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 2 tablespoons butter
  • 1 teaspoon Cajun seasoning
  • Green onions for garnish

Instructions

1

Cook bacon in a large skillet until crispy. Remove and set aside.

2

In the same skillet, brown andouille sausage. Remove and set aside.

3

Sauté bell pepper and onion in bacon fat until softened, about 5 minutes.

4

Add garlic and cook 1 minute until fragrant.

5

Season shrimp with Cajun seasoning and add to skillet.

6

Cook shrimp 2-3 minutes per side until pink.

7

Add chicken broth, lemon juice, and butter. Simmer 2 minutes.

8

Return bacon and sausage to skillet, toss to combine.

9

Serve shrimp mixture over hot cheese grits.

10

Garnish with sliced green onions.

Chef's Comfy Tip

Don't overcook the shrimp - they should be just pink and tender, as they'll continue cooking slightly in the hot sauce.

Recipe FAQs

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