Description

This Easy Cajun Cream Sauce for Shrimp and Grits recipe brings a rich, flavorful twist to the classic southern dish. The creamy, spicy sauce made with Andouille sausage, vegetables, and Cajun seasoning perfectly complements tender shrimp served over creamy grits, creating a comforting meal with bold, authentic flavors.

Ingredients

Scale

Cajun Cream Sauce

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

Shrimp & Grits

1 cup grits
Chicken stock, heavy cream, and/or butter to prepare grits (according to package instructions)
12 ounces shrimp (any size, frozen or fresh, peeled and deveined)
Scallions and/or parsley (for garnish)
Remaining diced Andouille sausage (about 1 oz. reserved for garnish)

Instructions

Cook the sausage: Heat vegetable oil in a large skillet over medium heat. Add the diced Andouille sausage and cook until crispy, about 5-7 minutes. Use a slotted spoon to remove the sausage from the pan and set aside, reserving about 3 ounces for the sauce and 1 ounce for garnish.
Prepare the vegetables: Return the now-empty pan to medium-low heat. Add butter, minced onion, green bell pepper, and celery to the pan. Sweat the vegetables, stirring occasionally, until softened and translucent, about 5 minutes.
Create the roux and sauce base: Stir in Cajun seasoning, paprika, and minced garlic. Cook for 1 more minute to release the flavors. Add the flour and stir continuously to create a roux, cooking it for about 2 minutes without letting it brown.
Add liquids to the sauce: Slowly whisk in the chicken or vegetable stock until smooth. Then gradually add the heavy cream while whisking. Increase heat to medium and simmer the sauce until it thickens, about 5-7 minutes.
Finish the Cajun cream sauce: Stir in hot sauce and Worcestershire sauce. Mix in about 3 ounces of the cooked Andouille sausage. Keep the sauce warm on low heat while preparing the shrimp and grits.
Prepare the grits: Cook the grits separately according to the package instructions, using chicken stock, heavy cream, and/or butter for richness as preferred.
Cook the shrimp: In a separate skillet or the same one cleaned after sauce preparation, cook the peeled and deveined shrimp over medium heat until opaque and cooked through, about 3-4 minutes per side depending on size.
Assemble the dish: Serve the cooked shrimp over the prepared grits, generously ladling the Cajun cream sauce on top. Garnish with the reserved Andouille sausage and chopped scallions and/or fresh parsley for a fresh, vibrant finish.

Notes

You can substitute Andouille sausage with other smoked sausages if unavailable.
Adjust the amount of hot sauce to taste to control spiciness.
Use gluten-free flour if a gluten-free version is desired.
Grits can be prepared with water, stock, or a mixture of stock and cream for added richness.
Fresh herbs like parsley add a bright contrast but can be omitted if unavailable.
For a thinner sauce, add a little more stock or cream as needed.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern American

Keywords: Cajun cream sauce, shrimp and grits, Andouille sausage, southern recipe, creamy sauce, spicy shrimp