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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.
Course Fish and Seafood
Cuisine American / New Orleans
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Servings 4
Calories 1132

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
  • 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