Ingredients

2 teaspoons vegetable oil (or other neutral oil)

4 oz. Andouille sausage, diced small

3 tablespoons butter

1 small yellow onion, minced (~ 4 ounces)

½ green bell pepper, minced (~ 2 ounces)

1-2 stalks celery, minced (~ 2 ounces)

1 tablespoon Cajun seasoning

1 teaspoon paprika

2 teaspoons garlic, minced

3 tablespoons flour

1 ½ cups chicken or vegetable stock

1 cup heavy cream

1 tablespoon hot sauce (or to taste)

1 ½ teaspoons Worcestershire sauce

1 cup grits

Chicken stock, heavy cream, and/or butter to prepare grits (refer to package instructions)

12 ounces shrimp (any size, frozen or fresh, peeled and deveined)

Scallions and/or parsley (for garnish)

Instructions

Step 1: Heat the vegetable oil in a large skillet over medium heat. Add the diced Andouille sausage and cook until crispy. Use a slotted spoon to remove the sausage and set aside, leaving the rendered fat in the pan.

Step 2: Reduce heat to medium-low and add butter to the same pan. Add the minced onion, bell pepper, and celery. Cook gently until the vegetables are softened and translucent.

Step 3: Stir in Cajun seasoning, paprika, and minced garlic. Cook for about 1 minute until fragrant.

Step 4: Sprinkle the flour over the vegetables to create a roux. Cook, stirring constantly, for 1-2 minutes. Gradually whisk in the chicken or vegetable stock until smooth.

Step 5: Slowly add the heavy cream while whisking to combine. Increase heat to medium and simmer the sauce until it thickens, about 3-5 minutes.

Step 6: Stir in the hot sauce and Worcestershire sauce. Add about 3 ounces of the cooked sausage back into the sauce, saving the rest for garnish.

Step 7: Meanwhile, prepare the grits according to package instructions, using chicken stock, heavy cream, and/or butter for extra flavor as desired.

Step 8: Cook the shrimp in a separate pan until they turn opaque and are cooked through, about 2-3 minutes per side.

Step 9: To serve, spoon grits onto plates, top with cooked shrimp, and generously ladle the Cajun cream sauce over. Garnish with the reserved sausage pieces and chopped scallions or parsley.

Tips & Variations

Use smoked Andouille sausage for the most authentic flavor, but any smoked sausage will work in a pinch.

For extra creaminess, stir a bit of cream cheese into the sauce before adding shrimp.

Adjust heat by increasing or reducing the amount of hot sauce and Cajun seasoning.

If you don’t have grits, creamy polenta or cooked pasta make a great alternative base.

Storage

Store leftover Cajun cream sauce and cooked shrimp separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent curdling. Grits are best eaten fresh but can be stored for 1-2 days; add a splash of milk or water when reheating to restore creaminess.

FAQs

Can I make this sauce ahead of time?

Yes, the Cajun cream sauce can be prepared a day in advance. Store it refrigerated and reheat gently before serving with freshly cooked shrimp and grits.

What can I substitute if I don’t have Andouille sausage?

If Andouille is unavailable, smoked kielbasa or chorizo can provide a similar smoky, spicy flavor. For a milder option, use smoked turkey sausage.