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This rich, decadent New Orleans-inspired Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits is perfect for your Fat Tuesday!



Total time

60 minutes






  • shrimp ((peeled and de-veined))
  • 2 tablespoons butter
  • 1 tablespoon olive oil ((divided))
  • 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
  • ½ teaspoon cayenne pepper, or to taste
  • 7 oz cooked Andouille sausage (halved lengthwise and sliced)
  • 14½ oz chicken broth
  • 15 oz canned diced fire-roasted tomatoes (undrained)
  • 1 pound large 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


  1. 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.
  2. Stir in garlic, flour, Cajun seasoning and cayenne and cook briefly (15 seconds).
  3. 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.
  4. Stir in shrimp and cook 2 to 3 minutes or until just firm.  Stir in heavy cream and heat through.  Serve with grits.
  5. 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.
  6. View the recipe instructions at From a Chef's Kitchen

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