Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits
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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
- 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
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
I’ve been making this recipe for years I thought it was finally time to leave a review! Shrimp and grits is my white whale —- I’m always looking for the best ones. I’ve located two restaurants in different states, but man GOOD dishes are hard to find. So I finally just made my own version! And a big part of that is this recipe! I add Gouda and just a little mozzarella to my grits and just a couple blistered cherry tomatoes but pretty much everything is is this recipe! My family is from Louisiana and this is known as the Golden Goose.
Hi, Emily, Thank you so much, and I’m so happy you and your family love this recipe so much! I’m the same way with shrimp and grits. Love that you used this recipe as your inspiration. Appreciate you taking the time to come back and comment and rate. Have a wonderful New Year!