Cajun Shrimp and Andouille Sausage with Cheddar Grits

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour; 30 minutes

I’m from the Northeast, let’s get that out there right now! The first time I experienced Cajun shrimp, sausage and grits was when I was in my 30’s visiting Delaware. It was the first time I ever had grits – and it’s not for lack of trying new things – I LOVE trying new foods.  Grits were just something you’d never find on a menu in the Northeast. However I’m starting to see it more and more which is lovely.  So here I am, making what I think is a pretty decent Cajun meal for a New Yorker like me! (Serves 5)

Shrimp and Sausage:

  • 1 package of Trader Joe’s Smoked Andouille Chicken Sausage (or andouille sausage of your choice) 12.8 ounces. Sliced into circles
  • 1 tablespoon of extra virgin olive oil
  • 1 yellow onion
  • 4 cloves of garlic
  • 1 red pepper
  • 1 orange or yellow pepper
  • ½ cup of chicken broth
  • 1 tablespoon of cajun seasoning (see recipe below)
  • 1 pound of medium-large shelled and deveined shrimp

Coat a large stockpot with olive oil.  Add your sliced andouille sausage to the pan and cook until brown (it’s already pre-cooked so you are just browning).  Remove from the pan with a slotted spoon.  Add garlic and onion and saute until softened – about 5 minutes.  Add your peppers and saute another 5 minutes until softened.  Add your chicken broth, cajun seasoning and sausage back to the pot. About 7 minute prior to serving, add the shrimp and cook until pink.  Serve on top of cheddar grits. 


I use the Trader Joe’s Stone Ground White Grits and prepare them according to the package instructions. 

  • 1-½ cups of water (I use ½ cup broth and 1 cup of water myself)
  • ¼ teaspoon salt
  • 1 tablespoon butter
  • ½ cup of dry grits
  • ½ cup of milk
  • ½ cup of shredded/grated sharp cheddar cheese

Grits are about slow preparation!

Bring water, salt and butter to a boil.

Gradually stir in the grits and let the water return to a boil. Reduce the heat as low as it can go and cover for 15-20 minutes until water is absorbed. Make sure you don’t use a heavy or turbo boil burner – use the lowest flame you have.  Add and stir in the milk. Cover and simmer for another 10 minutes on very low until thickened.  Before serving, add the cheese and stir until melted.  I don’t enjoy leftover grits myself – if you plan on making this 2 meals worth; then I suggest making fresh grits each time. 

Cajun Seasoning:

I make a large batch of this and keep it in my spice cabinet! It’s great as a BBQ meat rub as well. 

  • 3 tablespoons smoked paprika (regular paprika can work too)
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon cayenne
  • ½ tablespoon dried thyme