Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits

4.64 from 201 votes

Total Time: 1 hr 15 mins

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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!!!!!”

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.

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!

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4.64 from 201 votes

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.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4
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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

SUBSTITUTIONS:
  • If Andouille is too spicy for you, use kielbasa or another smoked sausage.
TIPS:
  • 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.
MAKE AHEAD:
  • 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

Serving: 1Calories: 1132kcalCarbohydrates: 61gProtein: 67gFat: 69gSaturated Fat: 32gPolyunsaturated Fat: 30gTrans Fat: 2gCholesterol: 527mgSodium: 6468mgFiber: 6gSugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Carol

Carol is a personal chef with 22 years of experience cooking food people want to eat! Here, you'll find expert techniques, time-saving tips, and flavor-packed dishes you'll be proud to serve family and friends.

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116 Comments

  1. Pat G says:

    4 stars
    I have to say that this dish was DELICIOUS! I wanted more and more. I used regular 20 minute grits instead of quick grits and it was worth it. Everyone loved it. I will definitely make this again when I want to impress my guests.

    1. Carol says:

      Thanks so much, Pat! If you have the time, regular longer-cooking grits are definitely worth it. Glad you and everyone enjoyed and you found this to be a “keeper!” Thanks again!

  2. Francy says:

    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!

    1. Carol says:

      Hi, Francy, So happy to share and that you love this dish. Hope your guest did, too! Thanks so much and please stay in touch!

  3. Julie says:

    Can I make this with sweet potatoes or cauliflower rice?

  4. Terri says:

    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)?

    1. Carol says:

      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!

  5. Jane says:

    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.

    1. Carol says:

      Hi, Jane, Thanks so much for your question. I’ve never done this recipe like that so not sure how it would work. Here’s a recipe of mine for a shrimp and grits casserole you could follow or make instead. It’s one of my most popular. https://www.fromachefskitchen.com/spicy-shrimp-and-grits-casserole-with-gouda-cheese/ Thanks so much again and please let me know how it goes if you make this one in a casserole form.

  6. Julie says:

    Can I replace kielbasa with sausage.

    1. Carol says:

      Hi, Julie, I’m guessing you mean replace the andouille with kielbasa which is milder. Absolutely you can! Thanks again and hope you enjoy!

  7. M Parrish says:

    5 stars
    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!

    1. Carol says:

      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!!!

  8. Lisa Hotten says:

    5 stars
    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.

    1. Carol says:

      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!

  9. Regina says:

    5 stars
    Made this for my family (who is very finicky) and they loved it! Thanks for the recipe!

    1. Carol says:

      Yesssss! Hi, Regina! So happy to hear that! Glad you all enjoyed!

  10. Caroline @ chocolateandcarrots.com says:

    5 stars
    Made a triple batch for dinner last night and it was delicious!

    1. Carol says:

      Thanks, Caroline! So glad you enjoyed!