Southern Cajun Shrimp w/ Creamy Chili Gouda Grits w/ Sausage (Servings: 4)


Shrimp and Grits...there is truly nothing like it. This southern classic dish is one of my absolute favorites, sometimes I substitute with salmon. It's easy to make, super flavorful, and savory. This is truly a comfort dish for me. Since I grew up on grits, it was extremely important for me to learn how to make these myself, as it reminds me of home while I’m away at school.

There is so many ways to make this recipe your own! Feel free to use a different type of fish, fry it, bake it, or grill it, even change the type of cheese in your grits! Make it your own or follow my recipe below (:


  • Gouda Cheese Grits

- 3 cups of Quaker 5-minute grits

- 1 3/4 cups of water

- 3/4 cup of heavy cream

- 1/2 cup of half and half

- 3 tbsp - butter

- 1/4 block or 1/3 cup of shredded Gouda Cheese (Add less or more)

- Salt (preferably Kosher or Sea) 

- Black Pepper

- Chili Powder

- Chopped green onions

  • Shrimp

- 1 lb of fresh or frozen shrimp

- Tony Chachere’s Creole Seasoning

- Chili Powder

- Black Pepper     

- Kosher Salt

- Butter/Margarine

- Olive Oil

  • Cajun Sauce

- 1/2 cup of Heavy Cream

- Tony Chachere’s creole seasoning

- Chili powder

- Garlic Powder

- Parmesan (however much you prefer)

- 1 tbsp of butter

- Green onions

- parsley

  • Sausage and bell peppers (prefer conecuh sausage but replace with whatever sausage you like or don’t do sausage at all!)


  • Season shrimp to taste with Tony Chacheres creole seasoning, chili powder, black pepper, and kosher salt. Only add kosher salt to the bottom side of the fillet. Be careful not to over season.

  • Coat shrimp with olive oil after rinsing and cleaning.

  • If using a block cheese, dice gouda cheese into small sections for melting purposes.

  • Chop up sausage, bell peppers, and green onions


- Cajun Shrimp:

  1. Add 1 tablespoons of olive oil to pan, along with 2 tbsp of butter/margarine, heat for 2-3 minutes on medium-high heat.

  2. Once the pan is heated, place the shrimp in the pan and cook on both sides for 4 minutes each or until pink.

- Sausage & Bell Peppers:

  1. Sauté sausage and bell peppers in a skillet together on medium heat with a little olive oil until browned.

- Creamy Gouda Cheese Grits:

  1. Add measured water, half and half, and heavy cream to pot and bring to a boil.

  2. Slowly pour in the grits, while whisking steadily.

  3. Cover the pot and cook on medium heat.

  4. Cook for about 10-15 minutes, whisking frequently.

  5. Grits should be smooth and creamy once done.

  6. Add a little a chili powder, butter, salt, and pepper to taste. Add gouda cheese and mix. Sprinkle green onions and bell peppers on top.

  7. Serve immediately. Enjoy! 

- Cajun Sauce

  1. Pour heavy cream into a saucepan, add butter and parmesan cheese.

  2. Season to taste with Tony Chachere’s creole seasoning, chili powder, and garlic powder.

  3. Cook on medium-low heat until all ingredients are incorporated.

*Tip: Add a little hot sauce to give the grits a kick! 

How to plate your meal? Add grits first, then shrimp and sausage, bell peppers on top, pour sauce over your grits, then add green onions and shredded parmesan cheese or gouda cheese! ENJOY!

I hope you enjoy this recipe and comment below recipe ideas you'd like for me to add. Please tag me in your pictures on social media if you made this dish or email me