shrimp and sausage with polenta

Shrimp and Sausage with Grits

  • Author: Kate Morgan Jackson
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 3-4 servings 1x
  • Category: Dinner
  • Method: Stovetop and Oven
  • Cuisine: Southern


This easy recipe for shrimp and sausage with grits adds some extra spice and flavor to this classic Southern supper favorite. Perfect for brunch too!


  • Coarse salt and ground pepper
  • 1 cup grits
  • 1 tablespoon olive oil
  • 1/2 pound andouille sausage chopped into bite sized pieces (see note)
  • 2 scallions, sliced
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/4 cup heavy cream
  • 1 pound shrimp, peeled and deveined
  • 1 cup cherry tomatoes, cut in half


  1. Cook grits according to package directions.  Season to taste with salt and pepper.
  2. While grits are cooking, line a rimmed baking sheet with nonstick foil. Toss tomatoes with 1 tablespoon of olive oil and a pinch of salt and pepper and broil them in the oven until they are just getting browned, about 10 minutes.
  3. Heat remaining olive oil in a large deep skillet over medium-high heat. Add sausage and cook until heated through and starting to brown, about 5 minutes. Scoop out the sausage and set aside.
  4. Add half of the chopped scallions to the skillet and stir. Stir in flour and then whisk in broth and cream. Stir until the sauce starts to thicken up, 2-13 minutes or so.
  5. Add shrimp and and sausage and stir until the shrimp are cooked through, about 5 minutes.
  6. Ladle some grits onto each plate and top with shrimp, sausage and tomatoes.  Sprinkle with the rest of the scallions and serve!


Andouille sausage is spicy, so if you want a milder version of this recipe, you can use kielbasa sausage which has a gentler taste.