Gluten Free Cajun Shrimp and Grits
Shrimp and grits is pure Southern comfort food, and this version delivers every bit of that smoky, spicy, deeply savory satisfaction without a trace of gluten. The grits are stone-ground and cooked low and slow with whole milk, butter, and melted cheddar until they're impossibly creamy — the kind of base you want to eat straight from the pot. On top, Cajun-spiced shrimp and browned andouille sausage come together in a glossy pan sauce built from chicken broth thickened with cornstarch instead of flour, which is what makes the whole dish work so well. Bell pepper, celery, scallions, garlic, hot sauce, and a squeeze of fresh lemon round out the sauce with layers of heat and brightness. The key with andouille is checking the label — this recipe specifically calls for a gluten-free variety, so you're not left guessing at the grocery store. Everything comes together in about 30 to 35 minutes of active cooking, and the recipe serves four, making it a solid weeknight dinner or an impressive weekend meal. Finish each bowl with fresh parsley and a lemon wedge and you've got a dish that looks and tastes like it took far more effort than it did.
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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- 1 ½ tsp cajun seasoning
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 6 oz gluten free andouille sausage, sliced into ¼-inch rounds
- 2 tbsp unsalted butter
- 1 medium green bell pepper, finely diced
- 2 stalks celery, finely diced
- 3 scallions, white and green parts separated, thinly sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tsp cornstarch
- 1 tsp hot sauce
- 1 tbsp fresh lemon juice
For the grits
- 4 cups water
- 1 cup stone-ground grits (not instant)
- 1 cup whole milk
- 2 tbsp unsalted butter
- ½ cup shredded cheddar cheese
- ¾ tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges (optional)
Instructions
- 1
In a large saucepan, bring 4 cups water to a boil over high heat. Whisk in the grits and salt, reduce the heat to low, and cook, stirring frequently with a wooden spoon, until the grits are thick and pull away from the sides of the pan, about 20–25 minutes.
- 2
Stir the milk and 2 tbsp butter into the grits and continue cooking over low heat, stirring, until the grits are creamy and smooth, about 5 more minutes. Remove from heat, stir in the cheddar cheese until melted, and season with additional salt to taste. Cover and keep warm.
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