Smothered Shrimp Andouille Sausage 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.

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 to 20 count) 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

Directions at fromachefskitchen.com

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