Cajun Shrimp and Grits Recipe - Just Like Emeril!

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Few dishes scream southern cuisine like a warm, spicy, creamy bowl of cajun shrimp and grits. This cajun version packs a bit of a punch, but goes down smooth for an awesome taste of The Big Easy. Learn how to make Cajun Shrimp and Grits with this easy to follow recipe!

Cajun Shrimp and Grits Recipe - Just Like Emeril! | Nerd Chefs (1)

Mike's Recipe Rundown

Taste: A nice balance of smokiness and spice, with a hint of the sea with the shrimp.
Texture: A great contrast with crimp, tender shrimp and creamy grits. Together it's a complete bite.
Difficulty - Medium: There's a little bit of technique involved in getting the shrimp cooked perfectly and the grits to their creamy perfection. But this recipe helps you to nail both, so follow along and enjoy the fruits of your labor!
Pros: FLAVOR BOMB! This dish is so perfectly packed with flavor that you'll delight each and every taste bud.
Cons: That punch of flavor does come with some spice. I mean, this is cajun food, after all. When I make this, I typically make something a little more tame and kid friendly for my little one.
Would I make it again? YES! This is a treat I make a few times a year, especially when I get in the mood for cajun!

Find out why people love our most popular recipes, like Sous Vide Pork Tenderloin, Instant Pot Chicken a la King and Homemade Beef Stroganoff. When it's burning hot in Tallahassee, I love to pop some Arnold Palmer Popsicles in the freezer, or cool off with Pomegranate Margaritas.

What is Cajun Shrimp and Grits?

Let's tackle the big one first - what are grits? As someone who grew up in Michigan before moving to Florida in my early 20s, I learned there's no better way to give off your Yankee-ness than asking a waitress "what are grits?". Get prepared for some side eye, you crazy Northerners.

Grits themselves are pretty simple. It's ground up cornmeal that when boiled, creates an awesomely creamy blank canvas you can serve for breakfast, lunch or dinner. Spice them (or cheese them) how you like to compliment the rest of your plate.

Meanwhile, one thing New Orlean's does really well is seafood and andouille sausage. We're going to put both on display with this dish. Serve them over an awesome bed of flavorful grits with a delicious sauce for an awesome dinner.

Why I love Cajun Shrimp and Grits

There are some many dishes that New Orleans does well, but few are better than a well made dish of Cajun Shrimp and Grits. The grits come out nice and creamy, the Andouille Sausage adds savory heat, while the shrimp packs a punch. Some easy to master techniques is all it takes to master this classic cajun recipe.

When to make Cajun Shrimp and Grits

This is a great weeknight dinner. It doesn't take terrible long to make but it really packs a ton of flavor. It's a great meal when you're looking for a little bit of a weeknight indulgence.

Cajun Shrimps and Grits Tips and Tricks

One item that is absolutely worth the trip to Whole Foods is for their sausage counter. Man or man, their Andouille Sausage is so much better than anything you'll get in the run of pre-packaged section at most grocery stores. Fresh, crumbly and absolutely full of flavor, it's well worth the trip. Plus, their sausage is reasonably priced these days.
Avoid instant grits at all costs. The stove top stuff is simply enough and really makes a difference. Work in cream and flavors to develop depth.
It's very easy to overcook your shrimp, so err on the side of under to start. Here's a trick I use with borth shrimp and scallops. In a large frying pan (affiliate), I lay the first shrimp down at the 12 o'clock position and then arrange the next around in a clockwise circle. After 90 seconds, I flip the shrimp in same order they were laid down. Cook for another 60 seconds and remove to a plate.

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Let's Make Cajun Shrimp and Grits Just like Emeril!

Mise en plas

Before we get started, prep your mise en plas.

Pat shrimp dry with a paper towel, then season the shrimp well with 1 tbsp of cajun seasoning blend (I use Emeril's Essence). Place in fridge.
Dice bell peppers and yellow onion and place in single bowl
Chop green onions set aside.
Slice fresh garlic
Dice fresh parsley and set aside.
Remove raw andouille sausage from casing and place in bowl.

Make your grits!

Add salt to water and bring water to boil in a medium sized sauce pan. Using a wooden spoon, begin stirring the water clockwise to increase momentum. Slowly pour in the grits while continuing to stir to incorporate in. Lower to medium-low heat and simmer as long as directions on box give, continuing to stir every minute or so.

Sausage and shrimp topping!

Bring olive oil to heat in large frying pan (affiliate) over medium high heat. Add raw andouille sausage, breaking up with a spatula into small bite size pieces. Continue to cook until sausage is browned. Remove to a pan with paper towel down to absorb exccess fat.

Cajun Shrimp and Grits Recipe - Just Like Emeril! | Nerd Chefs (2)

In same pan, add half the shrimp and cook using the circular tip provided above. Remove shrimp to a pan and add a tad bit more olive oil. Then, add remaining shrimp and repeat.

Make the Sauce!

Add the onion and bell peppers and saute until soft, about 3 minutes. Toss in 1 tsp of cajun seasoning and sliced garlic and cook for an additional minute. Add chicken broth and reduce in half, about 5 minutes. In a small bowl on the side, add cream and a ladle full of chicken broth.

Cajun Shrimp and Grits Recipe - Just Like Emeril! | Nerd Chefs (3)

Stir together. This will help to keep your cream from breaking. Pour into pan and add chopped parsley and green onion. Simmer 2-3 minutes to reduce slightly. Remove from heat and return sausage and shrimp to the pan. Toss together.

Plate and Eat!

Spoon grits into a large shallow bowl. Top with sausage and shrimp topping, spooning some cream sauce over the top. Serve hot!

Cajun Shrimp and Grits Recipe - Just Like Emeril! | Nerd Chefs (5)

Serve it with...

A sauteed green, like kale, or collards goes well with this.

What to do with leftovers?

Store the grits in fridge separate from the shrimp and sausage mix. Reheat grits in a small saucepan (affiliate) over medium heat. Heat shrimp and sausage topping in a small frying plan over medium heat as well. Best if used within 3 days. Toss after 5 days.

This recipe was inspired by Emeril's Shrimp and Grits recipe.

Cajun Shrimp and Grits

Author: Mike
Total Time: 40 minutes
Yield: 6 1x

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Description

A favorite cajun recipe, shrimp and grits is just like the great stuff you can get in the French Quarter!

Ingredients

Scale

Shrimp & Sausage Topping

24 oz large shrimp (peeled and deveined)
4 tsp Emeril's Original Essence Cajun Seasoning
12 oz Raw Andouille Sausage
olive oil
Salt
Pepper
1 cup yellow onion (diced)
½ green bell pepper (diced)
½ yellow bell pepper (diced)
2 green onions (diced)
1 tsp garlic (diced)
1 ½ cups chicken broth
¼ cup heavy cream
2 tbsp chopped fresh parsley

Grits

1 ½ cups grits
1 cup heavy cream
2 tbsp butter
smoked paprika

Instructions

GRITS: Add salt to water and bring water to boil in a medium sized saucepan. Using a wooden spoon, begin stirring the water clockwise to crease momentum. Slowly pour in the grits while continuing to stir to incorporate in. Lower to medium-low heat and simmer as long as directions on box give, continuing to stir every minute or so. When grits are done, add cream and butter and stir together well. Season with salt, pepper and smoked paprika. Lower heat to low and keep warm.
ANDOUILLE: Bring olive oil to heat in large frying pan (affiliate) over medium high heat. Add raw andouille sausage, breaking up with a spatula into small bite size pieces. Continue to cook until sausage is browned. Remove to a pan with paper towel down to absorb access fat.
SHRIMP: In same pan, add half the shrimp and cook using the circular tip provided above. Remove shrimp to a pan and add a tad bit more olive oil. Then, add remaining shrimp and repeat. Add bell peppers and yellow onion and saute until soft, about 3 minutes. Toss in 1 tsp of cajun seasoning and sliced garlic and cook for an additional minute. Add chicken broth and reduce in half, about 5 minutes.
SAUCE: In a small bowl on the side, add cream and a ladle full of chicken broth. Stir together. This will help to keep your cream from breaking. Pour into pan and add chopped parsley and green onion. Simmer 2-3 minutes to reduce slightly. Remove from heat and return sausage and shrimp to the pan. Toss together.
SERVE: Spoon grits into a large shallow bowl. Top with sausage and shrimp topping, spooning some cream sauce over the top. Serve hot!