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    Home » Recipes » Fish and Seafood

    By Carol Published: Feb 7, 2016 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits

    Jump to Recipe
    4.58 from 170 votes
    1 hour 15 minutes
    New Orleans Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits - Rich and decadent!
    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

    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!!!!!"

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

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • Origin of shrimp and grits:
    • Tips for making Smothered Shrimp and Andouille Sausage"
    • More New Orleans-inspired recipes you'll love:
    • Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits
      • Equipment
      • Ingredients  1x2x3x
        • Shrimp
        • Grits
      • Instructions 
        • Shrimp
        • Grits
      • Notes
      • Nutrition

    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.

    Photo of Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits being stirred with wooden spoon in cast iron skillet.

    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.

    Photo of raw shrimp on blue-rimmed plate.

    Photo of grits being cooked and stirred with wooden spoon in stainless steel saucepan.

    Photo of one serving of Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits in wooden bowl with fork.

    Laissez les bon temps roulez!

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

    Pinterest pin for Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits.

    More New Orleans-inspired 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
    • Easy Red Beans and Rice

    Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits

    4.58 from 170 votes
    By: Carol | From A Chef's Kitchen
    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.
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 30 mins
    Cook Time 45 mins
    Total Time 1 hr 15 mins
    Course Fish and Seafood
    Cuisine American / New Orleans
    Servings 4
    Calories 1132 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Saucepan
    • Cast Iron Pan

    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 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
    • 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

    Serving: 1 | Calories: 1132kcal | Carbohydrates: 61g | Protein: 67g | Fat: 69g | Saturated Fat: 32g | Polyunsaturated Fat: 30g | Trans Fat: 2g | Cholesterol: 527mg | Sodium: 6468mg | Fiber: 6g | Sugar: 12g

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Fish and Seafood

    • Maryland Crab Cakes
    • Sheet Pan Thai Baked Fish with Broccolini
    • Shrimp and Crab Seafood Casserole
    • Brown Rice Shrimp Paella with Chorizo
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    Categories: Date Night Dinners

    Reader Interactions

    Comments

    1. Carol says

      January 25, 2023 at 7:11 pm

      5 stars
      Was looking for a quick and easy dinner with what I had on hand. Glad I found this, it fit all my requirements and was also delicious. In less than 30 minutes I had dinner on the table. My husband said it’s a keeper!

      Reply
      • Carol says

        January 26, 2023 at 7:37 am

        Hi, Carol, Thanks so much and so happy that you both enjoyed!

        Reply
    2. Paul Anderson says

      September 05, 2022 at 10:26 am

      Love the look of the recipe, would love to try but have a seafood allergy! How about swapping the shrimp for chicken. How would that work?

      Reply
      • Carol says

        September 05, 2022 at 5:50 pm

        Hi, Paul, Thanks so much for your question. Yes, absolutely do chicken in place of the shrimp! That's a great solution. Thanks again and hope you enjoy!

        Reply
    3. Christine says

      March 05, 2022 at 7:26 am

      5 stars
      Made this last night for a Friday dinner. It's nice because it feels classy and vibrant, but it's practically a pantry dinner! It was a hit with the 1-year-old, the 11-year-old and the adults. Will make again!

      Reply
      • Carol says

        March 05, 2022 at 9:06 am

        Thanks so very much, Christine, Glad the whole crew enjoyed!!

        Reply
    4. Andrew says

      February 22, 2022 at 7:02 pm

      5 stars
      I made this dish this past weekend and OMG!!!! Hands down one of the BEST New Orleans dishes I ever had!!!!! The taste was spot on and wasn't too spicy!! I made enough to have some leftovers. It was easy to follow your directions. The only thing I did differently was used beef smoked sausage instead of andouille sausage!! You definitely know how to throw down in the kitchen!!! And thank you SO much for sharing with us your phenomenal recipe!!!!!!

      Reply
      • Carol says

        February 22, 2022 at 7:32 pm

        Wow, Andrew!!! Thanks so very much!! I think being told I can really throw down in the kitchen is one of the best compliments I've ever received!! Thank YOU!!! So glad you enjoyed!!

        Reply
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