Before marrying my Darb I had been missing out on Cajun food.  He loves the spicy flavors of the South and although I wouldn’t consider myself to be someone who likes “hot” food, I am now a sucker for Cajun spices.  When I can get it on the table in 15 minutes…well…that is even better {thank goodness for 5 Minute Grits}. 

15 minute Andouille Sausage and Grits is creamy, spicy, delicious and hits every taste bud.

15 Minute Andouille Sausage and Grits Recipe featured by top US food blog, Practically Homemade | sausage and grits cajun | sausage and grits recipe | andouille sausage recipes | cheese grits | 15 minute meal | southern recipes

Andouille sausage is a Cajun sausage that is used in traditional gumbos and jambalaya.  I have tried a few different brands and the spice level really varies.  If you are worried about it being too spicy, then you could always use a smoked sausage instead.  I also added leftover Slow Cooker Roasted Chicken but it is optional and any leftover chicken will do.  The great thing about the Cheesy Grits is that they are a great vehicle for cooling things down.  Plus, they are SUPER tasty.

Here are a few more dinner recipes that are ready in 20 minutes or less, Chicken Enchilada Soup and Asian Turkey Lettuce Wraps.

I like to keep everything in bite size pieces, so make sure to chop the sausage into small sections.

Add it to the diced onion and garlic that have been cooked until translucent.  Cooking onions until translucent releases the aroma and also eliminates any bitter taste the onion might have had.  They will be tender and have an almost clear look.

Once the sausage is slightly browned you can add the petite diced tomatoes and Cajun seasoning.  I like using petite diced tomatoes because the tomatoes are in small chunks and continue to break down as you cook them.  They work great in a sauce like this one.

Then add the chicken {optional}.  Then you will thin the sauce out with the chicken broth.

Like I said before, 5 minute grits are awesome.  I like to use half water and chicken broth to cook the grits for extra flavor.  Once the grits are cooked, I add a little milk {heavy cream if I have it} and shredded cheese.  The heat of the cooked grits will melt the cheese quickly.

Then dinner is served.  For added color and flavor, sliced green onions make a great garnish.  This andouille sausage and grits recipe is a perfect dinner for a busy night or any night.

15 Minute Andouille Sausage and Grits

A delicious Cajun Andouille Sausage dish made in 15 minutes and served over Cheese Grits.

Course Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings


  • 1/2 medium onion {chopped}
  • 2 cloves garlic {minced}
  • 13 oz. Andouille Sausage {chopped}
  • 1 14.5 oz. can petite diced tomatoes
  • 1/2-1 tsp cajun seasoning {more or less depending on how spicy you prefer the dish}
  • 1 cup roasted chicken {optional}
  • 1/4-1/2 cup chicken broth

5 Minute Grits

  • 2 cups water
  • 2 cups chicken broth {optional-can substitute with water}
  • 1 cup 5-minute Grits
  • 2 cups shredded cheese {I used cheddar/jack}
  • 1/2-3/4 cups milk or heavy cream

Garnish-Sliced Green Onion


    1. In a large frying pan over medium-high heat, add 1 tablespoon of olive oil.  Once heated, add onion and garlic.  Cook until translucent.  Add chopped Andouille Sausage to onion and garlic and cook until the sausage is slightly browned.  Add the petite diced tomatoes and Cajun seasoning, cook for 2 minutes.  Add the roasted chicken {optional}.  If the mixture is too dry, then add 1/4-1/2 cup of chicken broth.  Simmer until Grits are ready.

    2. Bring water and chicken stock to boil.  Slowly add grits to boiling water/broth mixture.  Reduce heat to medium-low and cover.  Cook for 5 minutes or until the grits are thick, stirring occasionally.  Remove from heat and add shredded cheese and milk.  Stir until smooth and cheese has melted.

    3. To serve:  Spoon a helping of Cheese Grits into the bottom of a bowl and top with a large spoonful of Andouille Sausage mixture, sprinkle with sliced green onions and eat.  

    Recipe Notes

    •  Grits do not save well over night. I do not suggest saving them to heat for later.