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Creamy Smoked Gouda Shrimp & Grits with Andouille Sausage
by Unknown
Prep: 10 minCook: 30 minTotal: 40 min4 servings0 forks
A Southern brunch classic with a cheesy upgrade — velvety smoked gouda grits topped with garlicky shrimp and crispy-edged andouille sausage. Hearty, a little spicy, and on the table in under 45 minutes.
Ingredients
- 1 lb large shrimp — peeled and deveined (tails on)
- 8 oz andouille sausage — sliced into 1/4-inch coins
- 3 cups chicken stock
- 1 cup whole milk — plus more if needed
- 1 tsp Cajun seasoning — plus more to taste
- 3/4 cup stone-ground grits — not instant
- 1 1/2 cups shredded smoked gouda
- 4 tbsp unsalted butter — divided
- 4 cloves garlic — minced
- 1/2 tsp smoked paprika
- 3 scallions — thinly sliced (greens and whites separated)
- 2 tbsp olive oil
- Kosher salt and freshly cracked black pepper — to taste
- Hot sauce — for serving (optional)
Instructions
- 1Bring the stock and milk to a gentle boil in a medium saucepan. Slowly whisk in the grits, reduce heat to low, and cook 20-25 minutes, stirring often, until thick and creamy. Season with salt and pepper.
- 2While the grits cook, heat the olive oil in a large skillet over medium-high. Add the andouille coins and sear 3-4 minutes per side until deeply browned at the edges. Transfer to a plate.
- 3In the same skillet, melt 2 tbsp butter. Add the scallion whites and garlic; cook 30 seconds until fragrant. Add the shrimp, Cajun seasoning, and smoked paprika; cook 2-3 minutes per side until pink and opaque. Return the andouille to the pan and toss.
- 4Stir the smoked gouda and remaining 2 tbsp butter into the grits until melted and silky. Loosen with a splash of milk if too thick. Taste and adjust salt.
- 5Spoon the grits into warm bowls. Top with the shrimp and andouille, spooning over any garlicky pan juices. Scatter the scallion greens over everything.
- 6Serve immediately with hot sauce on the side.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.