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Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits

Rich, decadent New Orleans-inspired Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits is perfect for your Fat Tuesday!

Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits being stirred with wooden spoon in cast iron skillet on blue-striped muslin kitchen towel

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.

Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits close-up being stirred with wooden spoon in cast iron skillet

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.

Make the Cajun seasoning yourself, or try to find a good salt-free blend such as Penzeys so you can control the salt level.  As with any spicy seasoning, adjust it to YOUR taste.  What’s hot for one person can taste barely seasoned to another.

Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits - Photo of raw shrimp on a plate

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.  I don’t want to make you lose your appetite by telling you in detail about imported farm-raised shrimp, so just let me tell you that wild-caught American shrimp is safer and has a superior texture.  It’s the only type of shrimp I will eat and the only shrimp I use for my customers.

Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits - Grits being cooked and stirred with wooden spoon in stainless steel saucepan

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!

Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits in wooden bowl with fork

Want more great shrimp and grits recipes?  Try my:

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

This rich, decadent New Orleans-inspired Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits is perfect for your Fat Tuesday! #shrimp #grits #Andouille #Cajun

HELPFUL TOOLS AND EQUIPMENT TO MAKE SMOTHERED SHRIMP WITH ANDOUILLE SAUSAGE AND CREAMY PARMESAN PEPPERCORN GRITS  (Affiliate Links)

Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits

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Prep Time 30 min
Cook Time 30 min
Total Time 60
Serves 4

This rich, decadent New Orleans-inspired Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits is perfect for your Fat Tuesday!

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
  • 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
  • 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

Directions

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.

by

Recipe Notes

MAKE AHEAD:  Can be prepared up to two days ahead WITHOUT the shrimp.  Heat on the stovetop and add shrimp before serving.  However, the grits are best prepared shortly before serving.

5.0 rating
6 reviews

Reader Interactions

Comments

  1. I just made the shrimp and OMG… I’m in love!!!! This recipe was perfect. I didn’t need to add anything extra! Can’t wait for my guest to get here so I can make the grits. … yum, yum, yum! Thank you so much for sharing this with us!

    Reply

  3. I really want to make this for my Moms birthday party. Can it work if I make the sauce ahead of time, and if so, how to incorporate the shrimp to the sauce (cook first or heat sauce and add shrimp then)?

    Reply

    • Hi, Terri, Thanks so much for your question. You absolutely could make the sauce ahead of time and add the shrimp later. I’ve done this for my personal chef clients with the shrimp in it and they reheat it. As long as the shrimp is not overcooked in the first place, gentle reheating will work fine. However, if you can add the shrimp later, that would be preferable. Thanks again and hope you all enjoy!

      Reply

  4. Can you combine the grits and shrimp mixture instead of serving separately. Would like to make this ahead and not have to cook grits at the last minute.

    Reply

  6. Made this for the second time! Delicious! I did change a few things this go around with subbing some ingredients for others. Instead of celery I used a can of green chilies, instead of green bell pepper I used red and yellow sweet peppers, no fire roasted tomatoes on hand to use, instead of cayenne I used paprika, and for my grits I cooked them long and slow for extra creaminess and for them to completely absorb the liquid. I started the grits when I started everything else. Stir, stir, stir those grits! Also used shredded cheddar instead of Parmesan cheese. I think this meal could be cooked in 30-40 mins but I took my time and let things simmer a little longer than the recipe called for just to meld the flavors more and develop a creamier texture. I also pan seared my shrimp separately first in some butter and Cajun seasoning prior to adding them to the prepared sausage mix and then let them simmer about 5-7 minutes with the heavy cream once added. I LOVE this recipe and will be making it more as my husband informed me it’s in his top 3!!! Thanks so much for this delicious, better-than-restaurant-quality recipe!

    5.0 rating

    Reply

    • Wow, Maggie! Thank you, thank you, thank you! Not sure I can even add to this ringing endorsement. I love how you added your own little twists to make it your own! Again, thank you!!!

      Reply

  7. Delicious! I have made this a few times for my husband who loves shrimp and grits. This evening I had chicken thighs to use up and used them in place of the shrimp. It was terrific.

    5.0 rating

    Reply

    • Hi, Lisa, Thanks so much! Yes, I’ll bet it would be great with chicken. What a wonderful idea for people who are allergic to seafood or shellfish. Thank you again and hope you’ll keep in touch!

      Reply

  10. Just made this for my wife, she is working late. Fantastic! All men should cook this for their wife😉. Thank you for posting this recipe.

    Reply

  12. Amazing recipe, easy to follow and very delicious!! I will never order Shrimp and grits out at a restaurant again :-). Thank you!

    5.0 rating

    Reply

    • Thanks, Cecilia! So glad you enjoyed! I’m a shrimp and grits fanatic and this recipe does spoil a person. Thanks again and please stay in touch!

      Reply

  13. Really great dish! Maybe too much cayenne for me. Will back that down next time. The next time I make this, I will prepare the sauce and refrigerate for a day or two. That’s because the left over meal of this was even better with flavor.

    5.0 rating

    Reply

    • Hi, Steve, Glad you enjoyed. Yes, cayenne pepper can really vary by brand and age. You can always start with a little and keep kicking it up. We grow a lot of hot peppers and we’ve even noticed the heat can vary from year to year. Thanks again and please stay in touch!

      Reply

  15. Tried this tonight and the flavor was amazing! My cream sauce did come out a little runny so next time I will try using less chicken broth. Will definitely be making again!

    Reply

    • Hi, Jessica, Thanks for taking the time to give me your feedback! Some brands of fire-roasted tomatoes can have more juice while others seem a bit more “pasty.” Cutting back on the chicken broth is perfect. Thanks again and please stay in touch.

      Reply

    • Hi, Sunny, Thanks for your question and it’s NOT silly. I never use precooked shrimp; I do not like the texture. The raw shrimp cooks very quickly in the sauce. Just make sure the sauce is hot enough so you don’t have to worry about any foodborne illness from the raw shrimp. If it’s a concern, you can cook the shrimp separately and add them in at the end. Thanks again and hope you enjoy!

      Reply

  17. I made this for dinner tonight for the first time and it has quickly became a household favorite! Absolutely delicious! I did make my own version of stone ground creamy grits. But it was all together the perfect dinner. Thanks for the recipe ☺

    Reply

  18. WARNING! This dish is extremely spicy hot. I made this according to the recipe and had to through it out. Just a spicy bowl of crap. There are much better recipes for shrimp and grits.

    Reply

    • Hi, Greg, Thank you for taking the time to provide your feedback. So sorry this dish did not work out for you. I know it’s frustrating when a recipe does not work out. Everyone’s spice/heat tolerance is different and depending upon the Cajun seasoning and the cayenne you used, it could have turned out hotter than you expected. Brands of seasonings vary as will the age of the seasoning. Fresher spices are going to have more punch than one that’s been around a while. There’s no way to predict or account for those things. Most people just use their judgment and adjust to taste. I’ve had great success with this dish for my personal chef clients and you may have seen the previous feedback that it was “delicious.” Based on your feedback, I added some information to the text in the post about adjusting spice levels to your personal taste and indicated in the recipe that the Cajun seasoning and cayenne should be adjusted “to taste.” Thanks again and hope you have a wonderful fall day otherwise! It’s beautiful here!

      Reply

  19. I made this last night for my husband & I and it was absolutely delicious! Definitely some of the best shrimp & grits I’ve ever had. Thanks for sharing such a great recipe!

    Reply

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