Smothered Shrimp and Parmesan Grits- andouille sausage, garlic, onion, bell pepper, diced tomatoes, and Cajun seasoning combine to make one of the most flavorful Shrimp and Grits ever.

 
Traditionally Shrimp and Grits has been a very simple recipe. This low country dish was typically a fisherman’s breakfast.
This recipe has extra ingredients added for more depth of flavor. The spice comes from both Cajun seasoning and cayenne pepper. I like my shrimp and grits on the spicy side obviously. The andouille sausage also adds quite a bit of heat. There’s a little heavy cream added to the sauce for a little richness.
A generous amount of Parmesan cheese elevates the flavor of the grits.

 
Tips For Making Smothered Shrimp and Grits: Fresh shrimp are best but frozen, thawed shrimp can be used instead.
I like to use large or extra-large shrimp but smaller shrimp can be used. Just keep in mind that they will cook faster. Shrimp cook very quickly. They only need a few minutes. Also keep in mind that they will be in hot liquid and will continue to cook even after you remove the pan from the heat.
Either Cajun or Creole seasoning can be used. They are virtually indistinguishable. I use Tony Chachere’s Creole Seasoning or Zatarain’s Creole Seasoning. Keep in mind that Cajun and Creole seasonings are typically very salty, so you will not want to add too much of them. You can purchase a lower sodium version of Tony Chachere’s.
Leftovers will keep fo...