Andouille Sausage and Jerk Shrimp Grits

Shrimp and grits began as a fisherman’s breakfast along the South Carolina and Georgia coast — a simple, practical way to cook what was fresh, fast, and filling. Over time, it moved inland, lost some of its rough edges, and became a restaurant staple; a dish that still feels casual, even when dressed up.

This version keeps that spirit but brings in a few new influences. Andouille sausage, jerk seasoning, and grits cooked low and slow until they’re as smooth as they can get.

Jerk seasoning brings a different kind of vibe to this southern staple, a nod to the Caribbean, where spice mixes aren just as much about heat as balance. Traditionally built from Scotch bonnets, allspice, thyme, and a dozen other ingredients depending on who’s cooking, jerk seasoning started as a way to preserve and flavor meat in Jamaica’s Maroon communities. Over time, it became a cornerstone of Caribbean cooking — smoky, sweet, sharp, and deeply aromatic.

Here, that same spirit works its way into the shrimp. The mix is simple to make at home: smoked paprika, cayenne, garlic and onion powder, thyme, allspice, nutmeg, and a little brown sugar for warmth. You can keep it mild or push it hotter depending on your own preference.

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How to Make Andouille Sausage and Jerk Shrimp Grits

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Step 1 – Make the jerk seasoning

Mix all jerk seasoning ingredients together in a small bowl. Store any extra in an airtight jar for future use.

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Step 2 – Cook the grits

In a medium saucepan, bring chicken broth and milk to a simmer over medium heat.
Whisk in the grits slowly to avoid lumps, then reduce heat to low. Cook, whisking frequently, for 15–20 minutes, until thickened and tender.
Stir in butter, cream cheese, and cheddar until melted and smooth. Season with salt and pepper to taste.
Cover and keep warm while preparing the shrimp and sausage. If they thicken too much, whisk in a splash of hot water or milk to loosen before serving.

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Step 3 – Cook the shrimp and sausage

In a bowl, toss shrimp with the jerk seasoning until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side, until pink and cooked through. Remove and set aside.
Add the sausage to the same skillet and sear for about 2 minutes per side until browned.

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Step 4 – Assemble

Spoon a generous portion of grits into each bowl. Top with shrimp and sausage. Garnish with chopped green onions and a twist of black pepper. Serve immediately.

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Recipe Notes

For creamier grits: Use part milk instead of all broth, stir often, and add a touch of butter at the end.

Jerk seasoning heat: Adjust cayenne or add a pinch of chili flakes if you want it spicier.

Cheese options: Try smoked gouda or white cheddar for a deeper flavor.

Make-ahead: The grits can be reheated with a splash of milk — whisk until smooth again before serving.

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FAQ – Sausage Shrimp and Grits

Can I use instant grits?
You can, but the texture won’t be as creamy. Stick with traditional slow-cooked grits if possible.

Can I make it with another meat?
Yes — hot Italian sausage, chorizo, or even bacon work beautifully.

Can I make it less spicy?
Reduce the cayenne in the jerk mix or skip the dried chili.

What if I don’t eat dairy?
Use coconut milk instead of milk and skip the cheese — the texture will still be rich.

What’s the best shrimp size for this?
Medium or large shrimp (16–20 per pound) cook quickly and stay juicy.

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If you liked this, you are going to love these Southern recipes:

Grillades and Grits Recipe – Authentic Southern Comfort Food

Eggs Benedict with Apricot Country Ham and Southern Biscuits

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