Bayou Butter Cajun Shrimp and Grits

This bold and creamy Cajun shrimp and grits dish brings the soul of Louisiana right into your kitchen without any fuss. Smoky andouille sausage, plump seasoned shrimp, and a silky cheddar grits base come together in one seriously satisfying bowl. It is the kind of weeknight dinner that feels like a special occasion every single time.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup stone-ground grits
• 4 cups chicken broth
• 1 cup sharp cheddar cheese, shredded
• 6 oz andouille sausage, sliced into coins
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1 tbsp fresh lemon juice
• 3 green onions, thinly sliced

Directions

1. Bring chicken broth to a boil in a medium saucepan over medium-high heat, then slowly whisk in grits. Reduce heat to low and cook, stirring often, for 20 minutes until thick and creamy. Stir in 2 tablespoons butter and all the cheddar cheese, then season with salt and keep warm.
2. While grits cook, heat a large skillet over medium-high heat and add sliced andouille sausage. Cook for 3 to 4 minutes until nicely browned on both sides, then transfer to a plate.
3. Toss shrimp with Cajun seasoning until evenly coated. In the same skillet with the sausage drippings, melt the remaining 1 tablespoon butter over medium-high heat.
4. Add garlic to the skillet and sauté for 30 seconds until fragrant, then add the seasoned shrimp in a single layer. Cook 1 to 2 minutes per side until pink and just cooked through.
5. Return the sausage to the skillet, squeeze in the lemon juice, and toss everything together for 30 seconds to combine the flavors.
6. Spoon creamy cheddar grits into bowls, top generously with the shrimp and sausage mixture, and finish with a scatter of fresh green onions. Serve immediately.

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