February 7, 2016 48 Comments

Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits

Name: Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: American / New Orleans
Ingredients: SHRIMP; 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 can (14.5-ounce) chicken broth; 1 can (15-ounce) diced fire-roasted tomatoes, undrained; 12 ounces 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; GRITS; 3 cups chicken broth; salt; 1/2 cup quick grits; 1/2 cup freshly grated Parmesan cheese; 2 tablespoons heavy cream; 1 tablespoon freshly ground black pepper

Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits is decadent, delicious and the perfect way to spice up the night with your loved one!

Shrimp and grits, the classic Southern comfort food, originated in the coastal low country of South Carolina as a fisherman’s breakfast. Then in 1985, Craig Claiborne of The New York Times visited a popular restaurant there that served shrimp and grits. He subsequently wrote about it and this once humble regional dish gained national notoriety.

It has now evolved into an iconic dish that appears on restaurant menus all across the South and practically every Southern home cook also has their own version.

My version was inspired by a recipe from Emeril Lagasse, so it has a distinct New Orleans flair.

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.

I prefer to make the Cajun seasoning blend myself or I use a good blend such as the one from Penzeys. As with any spicy seasoning, adjust it to YOUR taste. What’s hot for one person can taste barely seasoned to another!

Make-Ahead Tip:

If you want to make this ahead of time, prepare to the point of adding the shrimp. Cool thoroughly and refrigerate. To serve, bring to a simmer in a saucepan, then add the shrimp and cook through.

While we’re on the subject, please try to always use wild-caught American shrimp. Wild-caught American shrimp tastes better and has a superior texture. It’s the only type of shrimp I will eat and the only shrimp I use for my customers.

The grits are also best prepared shortly before serving. Quick (not instant) grits are fine to use and are readily available in the cereal aisle. If yo mama taught you to always use stone-ground, then, by all means, you’d better do it.

Laissez les bon temps roulez!

Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!

Helpful Tools and Equipment to make Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits (Affiliate Links):

Yield: 2