Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits
INGREDIENTS
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INGREDIENTS
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SHRIMP
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2 tablespoons butter
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1 tablespoon olive oil
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1 small onion, finely chopped
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1 small green bell pepper, finely chopped
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1 stalk celery, finely chopped
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4 cloves garlic, minced
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2 tablespoons all-purpose flour
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1 tablespoon Cajun seasoning, or to taste
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1/2 teaspoon cayenne pepper, or to taste
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3 links (7 ounces) cooked Andouille sausage links, halved lengthwise and sliced
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1 can (14.5-ounce) chicken broth
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1 can (15-ounce) diced fire-roasted tomatoes, undrained
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12 ounces large wild-caught American shrimp, peeled, deveined and tail removed
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1/3 cup heavy cream
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salt and freshly ground black pepper, to taste
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2 tablespoons chopped parsley plus more for garnish
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GRITS
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3 cups chicken broth
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salt
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1/2 cup quick grits
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1/2 cup freshly grated Parmesan cheese
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2 tablespoons heavy cream
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1 tablespoon freshly ground black pepper
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