Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits

Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits

Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits is decadent, delicious and the perfect way to enjoy a New Orleans-inspired dinner at home!  The Cajun seasoning, fire-roasted tomatoes and Andouille sausage give this smothered shrimp dish an amazing depth of flavor without having to make a time-consuming roux.



2 tablespoons butter

1 tablespoon olive oil

1 small onion, finely chopped

1 small green bell pepper, finely chopped

1 stalk celery, finely chopped

4 cloves garlic, minced

2 tablespoons all-purpose flour

1 tablespoon Cajun seasoning, or to taste

1/2 teaspoon cayenne pepper, or to taste

3 links (7 ounces) cooked Andouille sausage links, halved lengthwise and sliced

1 cup chicken broth

1 can (15-ounce) diced fire-roasted tomatoes, undrained

1 pound large wild-caught American shrimp, peeled, deveined and tail removed

1/3 cup heavy cream

salt and freshly ground black pepper, to taste

2 tablespoons chopped parsley plus more for garnish


3 cups chicken broth


1/2 cup quick grits

1/2 cup freshly grated Parmesan cheese

2 tablespoons heavy cream

1 tablespoon freshly ground black pepper


SHRIMP: Heat butter and oil in a large, heavy skillet over medium-high heat.

Add the onion, reduce heat to medium-low and cook 3 to 4 minutes or until beginning to soften. Add the green bell pepper and celery. Cook 7 to 8 minutes or until very soft.

Stir in garlic, flour, Cajun seasoning and cayenne and cook briefly (15 seconds).

Add sausage, chicken broth and tomatoes. Bring to a boil, reduce heat to low and simmer for 8 to 10 minutes or until reduced slightly and thickened.

Stir in shrimp and cook 2 to 3 minutes or until just firm.

Stir in heavy cream and heat through. Serve with grits.

GRITS: Bring chicken broth to a boil. Add salt to taste.

Slowly stir in quick grits and cook per package directions. Stir in cheese, cream and black pepper. Serve with shrimp.