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.
Servings: 4
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.
- 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
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