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
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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.
KC says
This recipe was sooo hard to follow. I wish the directions were a little more detailed. It was just ok. But definitely not what I expected. My sauce was super watery due to the added can of chicken broth. It seems the portion of chicken broth was off. My stew never got thick. Does anyone know how to fix it ?
Carol says
Hi, KC, Thanks so much for your feedback and sorry you had problems. I don’t recall anyone mentioning this was hard to follow. This recipe was inspired by one from Emeril that I cut in half. Proportionally, I used more flour to help thicken it up. His recipe called for three tablespoons, while I used two for half. In other words, if you doubled mine, you would use four. I also used more heavy cream which should also help thicken it up. Again, so sorry you had problems.
Marki says
Mine was thin as well but I added more flour to thicken it up.
Stacey says
I hadn’t seen this comment when I tried the recipe and mine also came out watery. I was still good to my family though. We enjoyed it but I wish I’d seen this and maybe used less broth or more flour
Carol says
Hi, Stacey, Thanks so much for your feedback. From what I can recall since posting this recipe back in 2015, I only saw one person report the sauce was thin. Seems to be a common occurrence lately! I adjusted the recipe to reduce the amount of chicken broth. Hope this helps everyone out! Thanks again!
MJ says
Just made this for my family! I switched the cheese To Monterey Jack and used vegetable broth! ABSOLUTELY DELICIOUS!
Carol says
Hi, MJ, Thanks so very much! So glad you all enjoyed! I think numerous cheeses would work. Monterey jack melts very nicely so you made a perfect choice! Thanks again!
Addiehoffman says
How do I print the recipes WITHOUT 33 pages of unwanted comments which is a waste of paper AND printer ink??
Carol says
Hi, Addie, Thanks so much for your question. Not sure what system or browser you’re using but I tested the print function on the recipe card and when I hit “PRINT,” it comes out to two sheets of paper (it is a 2-part recipe). If you set it to 2-sided printing, that will only be one sheet of paper. Thanks so much and hope you enjoy!
Jen says
Made this for brunch today and it was excellent! I’ve never made grits before, so I was a bit nervous… but they turned out delish! This was more than 2 servings in my opinion. It’s really rich so I think it could serve 3 or 4 (I had with salad). My bf approved as well so it was a hit all around!
Carol says
Hi, Jen, Thanks so very much and so glad you both enjoyed! It probably could feed more than two–depending upon appetite and with something else like a salad. Thanks again and hope you’ll keep in touch!
Allison says
Do I need to double this recipe if I’m making it for 4 people?
Carol says
Hi, Allison, Thanks so much for your question. You would definitely want to double the amount of shrimp which would make it 6 ounces of shrimp per person or a total of 24 ounces. It wouldn’t hurt to add another link of Andouille sausage. I would also recommend increasing the amount of broth to two cups. If all you have is a 14.5-ounce can, you can just add some water. Thanks again and hope everyone enjoys!!
Haley says
Very good but wish I had used low sodium chicken broth and not added extra salt. Should have tasted it first because it was super salty. Also the grit to liquid ratio was off. It needed about 1/4 cup more grits for the liquid. Otherwise really yummy.
Carol says
Hi, Haley, Thanks so much and so glad you enjoyed! I’ve noticed different brands of grits and even polenta can react differently. Thanks again!
Pat G says
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.
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!
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!
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!
Julie says
Can I make this with sweet potatoes or cauliflower rice?
Carol says
Hi, Julie, You absolutely can. Here’s a link to one of my recipes where I use cauliflower in place of the grits: https://www.fromachefskitchen.com/cauliflower-grits-gouda-blackened-shrimp/ I’m sure sweet potatoes would be great, too. Thanks so much and hope you enjoy!
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)?
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!
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.
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.
Julie says
Can I replace kielbasa with sausage.
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!
M Parrish says
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!
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!!!
Lisa Hotten says
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.
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!
Regina says
Made this for my family (who is very finicky) and they loved it! Thanks for the recipe!
Carol says
Yesssss! Hi, Regina! So happy to hear that! Glad you all enjoyed!