Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits
Updated Jul 14, 2021, Published Feb 07, 2016
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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.
“I made this dish this past weekend and OMG!!!! Hands down one of the BEST New Orleans dishes I ever had!!!!!”
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-inspired recipes you’ll love:
- 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
- Easy Red Beans and Rice
Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits
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 Andouille sausage links, (7 ounces) halved lengthwise and sliced
- 1 cup chicken broth
- 1 can (15-ounce) diced fire-roasted tomatoes, undrained
- 1 pound wild-caught American shrimp, (16-20 count) 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
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. Stir in parsley. 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
- If Andouille is too spicy for you, use kielbasa or another smoked sausage.
- Always try to use wild-caught American gulf shrimp. Wild-caught American shrimp tastes better and has a superior texture. Farmed shrimp tends to be rubbery.
- The sauce can be prepared up to two days ahead WITHOUT the shrimp.
- Reheat on the stovetop and add shrimp before serving.
- The grits are best prepared shortly before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Delicious
Thanks so much, Lisa! Appreciate your trying the recipe and taking the time to leave a rating.
I’ve made this quite a few times and absolutely love it! I’m having a friend over for dinner who is pescatarian and wanted to inquire about some substitutions. Would I be able to double shrimp (leave out sausage) and use seafood stock instead of chicken broth?
Hi, Rachel, Thanks so much for your question. Yes, absolutely! There shouldn’t be any issue with those substitutions. You’ll have more of a seafood flavor with seafood stock. Vegetable broth would also be an option. Thanks again and hope your friend loves it as much as you do. Appreciate your taking the time to come back and comment and rate.
This is a delicious recipe. I followed as written. Very tasty. I will definitely make it again. Very comforting on a cold winter night here in the mountains of North Carolina.
Hi, Suzanne, Thank you so very much and happy you enjoyed! Hope you and yours are doing okay after the storm. Appreciate your taking the time to come back and comment and rate.
This is a great recipe. I used skinless andouille chicken sausage that I bought at Whole Foods Market.
Thanks so much and happy you love this recipe! That sounds great and I’ll have to look for it. Appreciate your taking the time to come back and comment and rate.
This was so easy to make and I took the advice of a review on here and browned the andioulle first. Very delicious! The directions for the grits were a tad confusing but then again it was my first time making grits as I usually do polenta:) Thank you for this gem of a recipe!
Hi, Sulay, Thanks so very much and happy you enjoyed! I’ll take a look at those directions and see if I can clarify them some more. Appreciate your taking the time to come back and comment and rate.
This is absolutely my favorite shrimp and grits recipe.
Hi, Gary, Thanks so much and happy you love this recipe! Really appreciate the testimonial!
This is amazing! It is one of the most requested recipes from my family that I make.
A few things I do a little different:
I start with four chicken thighs, cut into smaller pieces, dredged in creole seasoned flour and seared in olive oil and butter. Remove from pan once they are nicely browned. Proceed with recipe. Add chicken back in when combining tomatoes and broth with veggies.
I serve this with sliced green onions and a few shakes of tobasco!
Hi, Margaret, Thanks so very much and happy you enjoy this sauce recipe. I’m assuming you’ve adapted it to chicken because of a seafood or shellfish allergy. This sauce definitely works well with chicken. Thanks again and appreciate your taking the time to come back and comment and rate.
I’ve been making this for several years and it’s my absolute favorite shrimp and grits recipe. The flavors are spot on! I made your Shrimp Creole recipe last night and it was fabulous. Another keeper!
Hi, Suzanne, Thanks so very much and so happy you love both recipes! Appreciate your taking the time to come back and comment and rate.
This was WONDERFUL !!! I normally use a recipe for a white sauce but decided to try this for a change. My husband went on Face Book and was raving about it. Now I have quite a few request recipe. Will refer to your web site. Followed the recipe exactly…except for the Grits. The only thing I did different was to cook them longer because I like mine creamy. Thanks for the recipe !!
Thanks so very much and so happy you both enjoyed so much!! Really appreciate your taking the time to come back and comment but most of all, directing your friends and family back to my website. Thank you again!!