Creole Shrimp and Andouille Sausage with Cheddar Grits

I just got back from a fantastic trip to Nashville with my husband to celebrate our 10 year anniversary.  Wow, talk about a fun city!  Great food, great music, great history.   We ate some delicious southern food…fried green tomatoes, barbeque pork and brisket and one of the most characteristically southern meals, shrimp and grits!  About a week after we got back from Nashville, my sister-in-law invited my family over for dinner.  I was overjoyed when she said she was going to make her latest fave, Creole Shrimp and Andouille Sausage with Cheddar Grits.  Amy and her husband, Jason, had tried this recipe out a few weeks earlier when they were vacationing in South Carolina.  Backstory….Amy had told me that the best shrimp and grits she had ever tasted was at a wedding reception on Kiawah Island, South Carolina a few years ago.  She discovered this recipe on Pinterest and was excited to try it to see if it could satisfy her craving for not just shrimp and grits, but delicious, super flavorful classic southern shrimp and grits.  She gave it a try on vacation, texted me a picture and promised she’d make it for me soon.  And so she did and my husband and I loved it!  I am reprinting the recipe as found on Creole Contessa Blog because Amy said she followed it pretty closely and I want to make sure original credit is given.  But Amy’s creation of this meal was perfect!!! It tasted more than delicious…I hope the picture does it justice.  The spicy sausage and creole flavors go so well with the cheddary flavor of the grits.  My intention was to have Amy write a “guest blog” about this recipe but she is a teacher and is really busy gearing up for the school year (much appreciation and gratitude to all teachers all year long!).  I was excited to get the recipe out before the end of summer nears so I took over.  Many thanks to her for sharing and letting me blog about her awesome find.  This recipe is a keeper!

Creole Shrimp and Andouille Sausage with Cheddar Grits (Serves 4)


1 lb large shrimp, peeled and deveined

1 lb Andouille Sausage, sliced on the diagonal 1/2 inch

1 Tbsp creole seasoning or seasoning salt

1 Tbsp garlic powder

1 Tbsp onion powder

2 tsp. black pepper

1 tsp dried thyme

1 tsp smoked paprika (regular paprika could substitute)

1/2 stick butter

2 Tbsp. olive oil

2 stalks celery, chopped

1 jalapeno, diced

1 bell pepper, diced

1 small red onion, diced

3 cloves garlic, minced

1 cup grits

1 cup water

1 cup millk

1 cup beef or chicken broth (extra to thin grits while they cook)

1 stick of butter

1 cup shredded sharp cheddar cheese

1 tsp creole seasoning

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder



Grits:  Get grits going first!  In a large pot bring all liquids to boil, add butter and seasonings.  Slowly stir in grits while whisking nonstop for about two minutes.  Reduce heat to low and cook grits, stirring occasionally for about 20 minutes.  Add extra broth as needed to keep the grits thin.  Just before serving, add cheese and whisk well.  Add more broth if needed.  Amy used quick cooking grits and it worked great.

Sausage and Shrimp Mixture: Mix all of the spices together and then season the cleaned shrimp and set aside.  In large saute pan or dutch oven, heat butter and olive oil over medium high heat.  Add all vegetables, except garlic and saute for 5 minutes, add garlic and saute 1 more minute.  Add andouille sausage and saute about 10-15 minutes, until browned.  Add shrimp and cook about 3-4 minutes or until shrimp are cooked through.  Serve on top of hot grits and enjoy!

Recipe from Creole Contessa Blog