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 recently made this for company and found the 2X recipe amount so helpful! It was outstanding and quite easy to make. I made it with your oven polenta recipe. It will be on my rotation. Thank you!
Hi, Lisa, Thanks so much and happy you love this recipe. Glad the 2X feature in the recipe card worked well for you. Appreciate your taking the time to come back and comment.
This has been a staple in my recipe Rolodex since probably 2017! I recently made it dairy-free by adding: 1/3 cup of homemade cashew heavy cream (blend 3/4 unsalted cashews with 1 cup water until smooth to make cashew heavy cream) and replaced the Parmesan with a dairy-free Parmesan called “Follow Your Heart Dairy-Free Parmesan Shredded”. It’s my partner’s favorite dish and he approved of this dairy-free change. Thank you for this great recipe!!
Hi, Pop, That is awesome and thanks so much for this information. I’m sure other readers will appreciate it. Thanks again and so happy you love this recipe!
Sorry recipe say 1/2 cup grits; I used 3/4. I also didn’t see when to add the 2 tablespoons of parsley called for. I added it with the shrimp!
Thanks so much, Carol! Happy you enjoyed and the grits worked out. I adjusted the recipe; not sure what happened as no one else pointed that out. Thanks again!
I think the amount of grits (1/4 cup) was a misprint for 3 cups of broth. I went with 3/4 cup (old-fashioned) and 3 cups of broth. They came out perfect! Love the flavor! I browned my sausage before adding!
I have ground andouille sausage, would you recommend cooking it up separately before adding it to the sauce mixture?
Hi, Nicole, Thanks so much for your question. Yes, absolutely! You’ll want to brown it and get the fat rendered off. The dish could turn out greasy otherwise. Thanks again and hope you enjoy!
This recipe fit what I had left in my fridge for the week. I didn’t have grits, so I made creamy parmesan mashed potatoes instead. A great dinner!
Hi, TJ, Thanks so much and so happy you enjoyed! Love that you improvised and made mashed potatoes instead. Perfect! Thanks again!
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!
Hi, Carol, Thanks so much and so happy that you both enjoyed!
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?
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!
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!
Thanks so very much, Christine, Glad the whole crew enjoyed!!
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!!!!!!
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!!