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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!


Servings

4

Total time

60 minutes

Cuisines

American

Courses

Dinner


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.

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