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.
Origin of shrimp and grits:
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.
Tips for making Smothered Shrimp and Andouille Sausage”
- 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!
- 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.
- To make ahead, 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.
- 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!
More New Orleans shrimp recipes you’ll love:
- The Best Shrimp Creole
- Low Carb Jambalaya with Chicken, Shrimp and Sausage
- Pumpkin, Chipotle and White Cheddar Grits with Bacon-Wrapped Shrimp
- Cauliflower Grits with Gouda Cheese and Blackened Shrimp
- Spicy Shrimp and Grits Casserole with Gouda Cheese
- Shrimp Burgers with Jalapeno Remoulade
Helpful tools and equipment (Affiliate Links):
As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.
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.
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
- ½ 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 (16-20 count) wild-caught American shrimp, peeled, deveined and tail removed
- ⅓ 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
- ½ cup quick grits
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons heavy cream
- 1 tablespoon freshly ground black pepper
Instructions
- 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.
Notes
MAKE AHEAD; Can be prepared up to two days ahead WITHOUT the shrimp. Heat on the stovetop and add shrimp before serving. The grits are best prepared shortly before serving.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 1132Total Fat: 69gSaturated Fat: 32gTrans Fat: 2gUnsaturated Fat: 30gCholesterol: 527mgSodium: 6468mgCarbohydrates: 61gFiber: 6gSugar: 12gProtein: 67g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
MB says
I had my first taste of this dish at a Ft. Myers restaurant last week and fell in love with it. When I arrived back home, I immediately searched for a recipe that looked to be the same and yours is it! My husband and I just finished the left-overs from yesterday’s meal and they microwaved up perfectly without spoiling the shrimp. Even the grits warmed up just fine. I used 1 lb of Key West pinks for the shrimp and they were delicious. Yesterday the grits were quite runny and I thought that I’d cut the amount of chicken broth next time, but by today, the grits had soaked up all the liquid and they were great. Thank you for this wonderful recipe. It’s one I’ll be making again!
Carol says
Hi, Mary Beth, Thanks so very much and love that my recipe fit the bill perfectly! So glad you and your husband enjoyed! Thanks again!!
Greg says
There is no detail for how much shrimp to use. For a 4 serving size how much do you recommend?
Carol says
Hi, Greg, Thanks so much for your question. The recipe stated 1 pound. You could use really any size, but 16-20 count per pound would be best so I added that to the recipe. That would be 4-5 shrimp per person. You can always add more if you’d like; the sauce is generous. Thanks again and hope you enjoy!
Tisha says
Tried this recipe this morning. My family is raving!! Followed recipe except for cayenne bc of my mom but it is still the best I’ve made yet!
Thanks for sharing.
Carol says
Hi, Tisha, Thanks so much and so glad everyone enjoyed!! Also glad you watched the cayenne; people like my husband use a tablespoon while others are not as tolerant. Thanks again!!
Kate says
Sounds so delicious! I am not a fan of tomatoes… is there any way to reduce the amount of tomatoes used or eliminate them completely?
Carol says
Hi, Kate, Thanks so much for your question. I’ve never made this without the tomatoes. If you’re not a fan, try eliminating them or if you’re okay with tomato paste, just add a little of that. Thanks again and hope you enjoy!
Rose says
You don’t give measurement on grits to liquid. Please give measurements. Ty
Carol says
Hi, Rose, Thanks so much for your question. I see the measurements so apologize if something isn’t clear. Here it is: 3 cups chicken broth, salt to taste, 1/2 cup quick grits (not instant), 1/2 cup grated Parmesan cheese, 2 tablespoons heavy cream, 1 tablespoon ground black pepper. Thanks again and hope you enjoy!
Gary says
I loved this recipe, especially the grits. One problem I encountered was everything seemed a bit to loose for my taste. I’ll reduce the liquid in both items next time. But fabulous flavors!
Carol says
Hi, Gary, Thanks so very much and glad you enjoyed! You could increase the amount of flour, too. Products used will vary so that could also be why–like more water/juice in the tomatoes. Thanks again!
African Queen says
My sauce came out perfect. Not runny at all. Andoille sausage is hot so you do not need to add cayenne. Substitutions are a waste of this recipe. Follow it exactly and you can’t go wrong. Thanks for the recipe. I never made cheesy grits but they were good. I am a bit a grits fan. Anyway everyone loved this recipe and no one complained of the heat. Just leave out the cayenne. Everything else was perfect. I did not have heavy cream. Just used regular milk and still not runny.
Carol says
Hi, African Queen, Thanks so very much and glad you enjoyed! Some Andouille can be spicy and it’s really up to the maker to judge how much heat one can tolerate. Here at our house, we can handle quite bit! Thanks again!