Cajun Shrimp and Cheesy Grits Recipe
Prep time: 15 MINUTES
Cook time: 20 MINUTES
Difficulty: Easy
Yields: 4 servings
Shrimp and grits always felt like one of those dishes best left to elegant restaurant menus — rich, comforting, and just fancy enough to seem like more trouble than it was worth to make at home.
Then one night I had a serious craving for a warm, smoky, cheesy bowl of shrimp and grits, but I couldn’t get my hands on it — not even in a restaurant.
So I did what I usually do when a craving will not quit: I went into the kitchen, looked at cookbooks, and figured it out. This Cajun-inspired version, featuring Cherchies® Cajun and Garlic Seasonings, has all the things I wanted in that moment — plump shrimp, savory sausage, bold flavor, and creamy cheddar grits — in a dish that feels special but comes together easily.
It is hearty, flavorful, and just indulgent enough to feel a little special. Whether you are making it for family dinner, serving it to guests, or simply in the mood for something warm and seriously satisfying, this one delivers.
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Enjoy!
Ingredients
1 pound sweet Italian sausage, cooked and sliced
1/2 to 3/4 pound shrimp, peeled and deveined, fresh or frozen
4 cups chicken broth
1/2 cup yellow corn grits
1/2 teaspoon Cherchies Garlic Seasoning
Pepper, to taste
4 ounces cream cheese, room temperature
2 cups shredded sharp cheddar cheese
4 tablespoons olive oil, divided
4 teaspoons Cherchies® Cajun Seasoning, plus more to taste
1/2 teaspoon smoked paprika
1 cup water
1 tablespoon cornstarch
2 green onions, chopped
2 slices of bacon, cooked and chopped, optional
Preparation
Preheat the oven to 350°F. Place the sausage in a shallow baking pan and cook until it reaches an internal temperature of 160°F. Remove it from the oven, let it cool slightly, then slice it into 1/2-inch pieces and set aside.
Prepare the grits in a medium saucepan by bringing the chicken broth to a boil. Whisk in the grits slowly, then reduce the heat to low. Cover and simmer for about 7 minutes, stirring occasionally to prevent sticking.
Make the grits cheesy by stirring in the cream cheese, cheddar cheese, Cherchies Garlic Seasoning, and pepper once the grits have absorbed the liquid. Mix until smooth and creamy, then cover and remove from the heat.
Place the shrimp and sliced sausage in a large mixing bowl, add 1 Tablespoon (Tbsp) Olive oil, Cherchies® Cajun Seasoning, smoked paprika, and toss until the shrimp is coated. In a small bowl, combine the water and corn starch and mix until smooth (This is called a slurry).
Heat the remaining 3 Tablespoons (Tbsp) of olive oil in a large pan over medium high heat. Add the shrimp and sausage, stirring occasionally, until shrimp is pink and tender (about five minutes total). Add the cornstarch/water mixture (aka slurry) to the pan in the last minutes of cooking to allow the slurry to thicken. (**I did not use enough cornstarch when I first photographed the shrimp mixture, so I had to sprinkle more in. DO NOT add the cornstarch directly to the mixture, as it will clump and you will get white lumps in your dish. Take the extra time to make the slurry separately to make the dish correctly).
To assemble the shrimp and grits add a heaping serving of grits to bowls or plates, top with shrimp and sausage mixture, chopped green onions, and chopped bacon (optional).
**When I first made this recipe, I chopped up chives from my garden instead of the green onions.
Enjoy!
Tips
Frozen shrimp work just fine here — just thaw them before cooking.
Add a little extra Cherchies® Cajun Seasoning for more heat.
Chives are a great substitute for green onions.
Serve this right away while the grits are still hot and creamy.
Final Thoughts
This Cajun Shrimp and Cheesy Grits recipe is rich, cozy, and full of bold, savory flavor. Between the creamy cheddar grits, smoky sausage, and perfectly seasoned shrimp, it is the kind of meal that feels like a treat without being overly complicated.
Honestly, those are my favorite kinds of recipes — the ones that taste like something special, but still feel doable in your own kitchen.
This recipe is adapted from https://www.bobsredmill.com/ and https://www.maebells.com/shrimp-and-creamy-cheesy-grits/.
*Note- some recipes I have researched call for substituting milk for the broth. I have not tried milk, but this recipe is flexible and you can use whatever liquid you like.
Cajun Shrimp and Cheesy Grits Recipe
