Southern · main

Shrimp and Grits with Andouille Sausage

Shrimp and Grits with Andouille Sausage reads umami 5.8, richness 5.6 and citrus 5.2 on Palate's 0–10 flavor X-ray — a Southern main, about 44 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.5 / 10
• Sweet & Fruity — 4.5 / 10
• Sour & Bright — 6.6 / 10
• Bitter & Earthy — 3.2 / 10
• Rich & Fat — 6.0 / 10
• Aromatic & Spice — 3.6 / 10

The measured notes (of 18)

Umami 5.8 · Richness 5.6 · Citrus 5.2 · Sourness 4.7 · Salinity 4.4 · Fruity 4.0 · Allium 3.0 · Smoke 2.9 · Marine & Briny 2.8 · Warm Spice 2.2 · Herbaceous 1.9 · Heat 1.6 · Sweetness 1.6 · Earthy 1.3 · Nutty 1.1 · Floral 1.0 · Bitterness 0.8

What's in it (14)

• low-salt chicken broth — 946 g
• regular milk — 237 g
• stone-ground grits — 237 g
• salt — 6 g
• shredded sharp process cheese — 114 g
• unsalted butter — 41 g
• andouille sausage — 227 g
• shrimp — 454 g
• creole seasoning — 5 g
• black pepper — 1 g
• garlic — 12 g
• tomatoes — 237 g
• scallions — 300 g
• lemon — 65 g

Time & effort: about 44 min · effort: involved

Nutrition (per 100 g, engine-estimated): 118.2 kcal, 8.7 g protein, 5.2 g fat, 12.4 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Bring the broth and milk to a boil in a medium saucepan over medium-high heat.
2. Whisk in the grits and 3/4 teaspoon of the salt, reduce the heat to low, cover, and cook, whisking every few minutes, until thick and creamy, 20 to 25 minutes.
3. Off the heat, stir in the cheddar and 1 tablespoon of the butter until melted and smooth; cover and set aside.
4. While the grits cook, heat a large skillet over medium heat; add the andouille and cook, stirring occasionally, until browned and crisp at the edges, 5 to 6 minutes, then transfer to a plate.
5. Season the shrimp with the remaining 1/2 teaspoon salt, the Cajun seasoning, and the black pepper. Add 1 tablespoon of the butter to the same skillet over medium-high heat, add the shrimp in a single layer, and cook until pink and just opaque, 1 to 2 minutes per side, then transfer to the plate with the sausage.
6. Reduce the heat to medium, add the remaining tablespoon of butter and the garlic to the skillet, and cook, stirring, until fragrant, about 30 seconds.
7. Add the tomatoes and scallion whites and cook, stirring occasionally, until the tomatoes soften and release their juices, 2 to 3 minutes.
8. Return the sausage and shrimp to the skillet along with the lemon juice, tossing to coat and warm through, about 1 minute.
9. Spoon the grits into bowls, top with the shrimp and sausage mixture, and scatter the scallion greens over the top.

Dishes with a similar flavor shape

• Grilled Shrimp and Andouille Skewers — Cajun/Creole · Cajun
• Skillet Cajun Shrimp and Sausage — Cajun/Creole · Cajun
• Kedgeree (Smoked Fish and Rice, the Colonial Descendant of Khichuri) — Indian · Anglo-Indian
• Bacon-Wrapped Scallops — American
• Cajun Blackened Grilled Shrimp Skewers — Cajun/Creole · Cajun

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.