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Smothered Andouille Sausage And Shrimp Over Creamy Grits


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  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup chopped onions
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped celery
  • Salt to taste
  • Cayenne pepper to taste
  • 1 pound andouille sausage sliced 1/4" thick
  • 1 1/2 pounds medium shrimp peeled, deveined
  • 3 cups water
  • 1/4 cup chopped green onions
  • 1 recipe Creamy Stone-Ground Grits (see recipe)


Servings 6


Step 1

In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a medium-brown roux, about the color of peanut butter.

Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the water. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions.

To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley

This recipe yields 6 servings.

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