Quick Recipe Version (TL;DR)

Yield: 8 servings (one 9 x 13-inch casserole)
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes (includes 10-minute rest)

Quick Ingredients

4 slices bacon, chopped
8 oz andouille sausage, sliced into 1/4-inch rounds
1 lb large shrimp (16/20 count), peeled and deveined
2 tsp Cajun seasoning, divided
2 cloves garlic, minced
1 tbsp lemon juice
1 1/2 cups stone-ground grits
5 cups low-sodium chicken broth
1 cup whole milk
4 tbsp unsalted butter, divided
8 oz sharp cheddar, shredded (about 2 cups)
2 oz Parmesan, finely grated (about 1/2 cup)
2 large eggs
2 tbsp all-purpose flour
1 1/2 cups low-sodium chicken broth (for gravy)
1/2 cup heavy cream
1 tsp Worcestershire sauce
1 tsp hot sauce (optional)
1/4 tsp kosher salt, plus more to taste
2 tbsp sliced scallions (for serving)

Do This

1) Heat oven to 375°F. Grease a 9 x 13-inch baking dish with butter.
2) Cook bacon, then brown andouille. Save 2 tbsp drippings in the skillet.
3) Make Cajun gravy: whisk flour into drippings + butter, then whisk in broth and cream; simmer until thick.
4) Cook grits in broth + milk; stir in butter, cheddar, Parmesan. Temper in eggs.
5) Sauté shrimp quickly with garlic, Cajun seasoning, and lemon.
6) Assemble: spread cheesy grits in dish, add bacon/sausage and shrimp, drizzle gravy; gently swirl.
7) Bake 25–30 minutes until set but spoonable. Rest 10 minutes; top with scallions and serve.

Why You’ll Love This Recipe

Comfort food, but make it weeknight-friendly: it eats like a restaurant shrimp & grits, with casserole ease.
Big flavor, no fuss: smoky bacon/andouille, garlicky shrimp, and a quick Cajun gravy bring it all together.
Spoonably luxurious texture: creamy cheddar grits bake into a soft, sliceable (but still tender) casserole.
Great for feeding a crowd: perfect for brunch, game day, or a cozy dinner with leftovers you’ll actually want.

Grocery List

Produce: garlic (2 cloves), scallions (2), lemon (1)
Dairy: unsalted butter, whole milk, heavy cream, sharp cheddar cheese, Parmesan cheese, eggs
Meat & Seafood: large shrimp (1 lb), bacon (4 slices), andouille sausage (8 oz)
Pantry: stone-ground grits, low-sodium chicken broth, all-purpose flour, Cajun seasoning, Worcestershire sauce, hot sauce (optional), kosher salt, black pepper

Full Ingredients

Creamy Cheddar Grits Base

5 cups low-sodium chicken broth
1 cup whole milk
1 1/2 cups stone-ground grits
3 tbsp unsalted butter
2 cups (8 oz) sharp cheddar cheese, shredded
1/2 cup (2 oz) Parmesan cheese, finely grated
2 large eggs
1/2 tsp kosher salt (plus more to taste)
1/4 tsp freshly ground black pepper

Smoky Bacon & Sausage

4 slices bacon, chopped (about 4 oz)
8 oz andouille sausage, sliced into 1/4-inch rounds

Garlicky Cajun Shrimp

1 lb large shrimp (16/20 count), peeled and deveined
1 tbsp olive oil
2 cloves garlic, minced
1 1/2 tsp Cajun seasoning
1 tbsp lemon juice
1/8 tsp kosher salt (if your Cajun seasoning is salt-free; otherwise skip)

Cajun-Spiced Gravy

2 tbsp reserved bacon/sausage drippings (or substitute 2 tbsp butter)
1 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/2 cups low-sodium chicken broth
1/2 cup heavy cream
1/2 tsp Cajun seasoning (more to taste)
1 tsp Worcestershire sauce
1 tsp hot sauce (optional)
1/8 tsp black pepper

For Baking & Serving

1 tbsp unsalted butter (to grease the baking dish)
2 tbsp sliced scallions (green onions)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Preheat your oven to 375°F with a rack in the middle position. Butter a 9 x 13-inch baking dish (or a 3-quart casserole dish) with 1 tbsp butter. Set aside.

Step 2: Cook the bacon and brown the sausage

Set a large skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until browned and crisp, 6–8 minutes.

Use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave the drippings in the skillet.

Add the andouille slices to the same skillet and cook until browned on both sides, 3–4 minutes total. Transfer sausage to the plate with the bacon.

Carefully measure out and reserve 2 tbsp drippings in the skillet (discard extra drippings or save for another use). Keep the skillet on the stove for the gravy.

Step 3: Make the Cajun-spiced gravy

With the skillet over medium heat, add 1 tbsp butter to the reserved 2 tbsp drippings. Once melted, whisk in 2 tbsp flour and cook, whisking constantly, until the mixture turns a light golden color and smells nutty, 1 minute.

Slowly whisk in 1 1/2 cups chicken broth until smooth, then whisk in 1/2 cup heavy cream. Add 1/2 tsp Cajun seasoning, 1 tsp Worcestershire, 1 tsp hot sauce (optional), and 1/8 tsp black pepper.

Bring to a gentle simmer and cook, whisking often, until thickened to a pourable gravy consistency, 3–5 minutes. Taste and adjust seasoning (Cajun blends vary in salt and heat). Remove from heat and cover loosely to keep warm.

Step 4: Cook the grits until creamy, then add cheese

In a medium pot, bring 5 cups chicken broth and 1 cup whole milk to a gentle boil over medium-high heat.

Whisking constantly, slowly sprinkle in 1 1/2 cups stone-ground grits. Reduce heat to low so the grits barely simmer. Cook, stirring frequently (scrape the bottom well), until thick and creamy, 18–22 minutes (stone-ground grits take time).

Turn off the heat. Stir in 3 tbsp butter, 2 cups sharp cheddar, 1/2 cup Parmesan, 1/2 tsp kosher salt, and 1/4 tsp black pepper until melted and smooth.

Step 5: Temper in the eggs (for a casserole that sets up beautifully)

In a small bowl, whisk 2 large eggs until smooth. Spoon about 1/2 cup of the hot grits into the eggs while whisking constantly (this gently warms the eggs so they don’t scramble).

Pour the egg mixture back into the pot of grits and stir well until fully incorporated. The grits should look glossy and slightly looser than you want at the end; they will firm up in the oven.

Step 6: Sauté the shrimp quickly with garlic and lemon

Pat the shrimp dry with paper towels (this helps them sear instead of steam). In a bowl, toss shrimp with 1 tbsp olive oil, 2 cloves minced garlic, 1 1/2 tsp Cajun seasoning, and 1 tbsp lemon juice. If your Cajun seasoning is salt-free, add 1/8 tsp kosher salt.

Heat a clean large skillet (or quickly wipe out the gravy skillet) over medium-high heat. Add the shrimp in a single layer and cook until just pink and curled, 1–2 minutes per side. Remove from heat immediately to avoid overcooking; the shrimp will finish gently in the oven.

Step 7: Assemble, bake until set, and rest before serving

Spoon the cheesy grits into the prepared baking dish and spread into an even layer. Sprinkle the cooked bacon and andouille evenly over the top. Add the sautéed shrimp.

Pour the warm Cajun gravy over the casserole. Use the tip of a spoon or butter knife to gently swirl the top so some gravy sinks into the grits while some stays on top (don’t aggressively stir; you want distinct pockets of sauce, shrimp, and sausage).

Bake uncovered at 375°F until the casserole is set around the edges and the center is still tender and spoonable, 25–30 minutes.

Let rest for 10 minutes before serving (this helps it hold together without drying out). Sprinkle with 2 tbsp sliced scallions and serve hot.

Pro Tips

Choose the right grits: stone-ground grits give the best texture. If you use quick grits, reduce simmer time to what the package says and watch the thickness closely.
Don’t overcook the shrimp: sauté just until barely done. They’ll finish in the oven and stay juicy.
Temper the eggs: adding eggs makes the casserole set up without turning stiff. Whisk constantly when adding hot grits to the eggs.
Control the heat level: Cajun seasoning blends vary a lot. Start with the listed amounts, then adjust after tasting the gravy.
If the top browns too fast: loosely tent with foil for the last 10 minutes of baking.

Variations

Extra-creamy: swap the milk for 1 cup half-and-half, or stir 4 oz cream cheese into the hot grits until melted.
Seafood swap: use peeled crawfish tails (thawed if frozen) instead of shrimp; fold them in right before baking.
Veg-forward: add 1 cup sautéed bell pepper and onion (cook in the bacon drippings before the sausage) for a Creole-style vibe.

Storage & Make-Ahead

Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave (add a splash of milk or broth if needed) or reheat covered in a 350°F oven for 15–20 minutes until hot.

Make ahead: You can cook the bacon/sausage and make the gravy up to 1 day ahead; refrigerate separately. The day you bake, rewarm the gravy gently (add a tablespoon or two of broth if it thickens). For best shrimp texture, sauté shrimp just before assembling.

Freezing: Freezing is possible, but shrimp can become slightly firmer after thawing. If freezing, cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge and bake covered at 350°F until heated through, 25–35 minutes.

Nutrition (per serving)

Approximate, based on 8 servings: 560 calories, 30 g protein, 36 g carbs, 32 g fat, 2 g fiber, 1150 mg sodium.

Cajun Shrimp and Grits Casserole With Cheddar and Sausage