Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits

Recipe by From a Chef's Kitchen

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

Ingredients

• 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

Method

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.

View the recipe instructions at From a Chef's Kitchen