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One-Pot Creamy Cajun Shrimp and Grits

A close-up of a white bowl filled with creamy yellow grits topped with blackened shrimp, sliced sausage, and colorful bell peppers.
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Make rich, creamy Cajun shrimp and grits entirely in one pot for fast preparation and minimal cleanup. This recipe features smoked sausage and bell peppers.

Ingredients

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  • 4 cups chicken broth
  • 1 cup quick-cooking grits
  • 1/2 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon butter
  • 1/2 pound smoked andouille sausage, sliced
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 pound large shrimp, peeled and deveined
  • 2 teaspoons Cajun seasoning blend
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to heat preference)
  • Salt and black pepper to taste

Instructions

  1. In a large, heavy-bottomed pot or Dutch oven, bring the chicken broth to a boil over medium-high heat.
  2. Slowly whisk in the grits. Reduce the heat to low, cover, and cook for 5 to 7 minutes, stirring occasionally until the grits thicken.
  3. Stir in the heavy cream, cheddar cheese, and butter until smooth and fully incorporated. Keep the grits warm on very low heat while you prepare the shrimp mixture.
  4. In a separate skillet (or if your pot is large enough, push the grits to one side and use the other side), melt a small amount of butter over medium heat. Add the sausage, onion, and bell pepper. Cook until the vegetables soften, about 5 minutes.
  5. Add the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper to the sausage mixture. Cook for 1 minute until fragrant.
  6. Add the shrimp to the pot with the sausage and vegetables. Cook for 2 to 4 minutes, stirring gently, until the shrimp turn pink and are cooked through. Do not overcook the shrimp.
  7. Fold the shrimp and sausage mixture into the creamy grits. Stir gently to combine all ingredients. Season with salt and pepper as needed.
  8. Serve immediately directly from the pot.

Notes

  • For extra creaminess, use whole milk instead of heavy cream, but you may need to cook the grits slightly longer.
  • If you do not have smoked andouille sausage, use smoked kielbasa or skip the sausage entirely.
  • To achieve a good Cajun flavor without buying a pre-made blend, mix paprika, garlic powder, onion powder, dried oregano, dried thyme, salt, and cayenne pepper.

Nutrition

Find it online: https://tasteportfolio.com/one-pot-creamy-cajun-shrimp-and-grits/