1-First Step: Start the flavor base Set a large heavy skillet over medium-high heat and add the butter and olive oil. Once the butter melts, add the chopped onion and lower the heat to medium-low. Cook for 3 to 4 minutes, just until the onion begins to soften. This first step builds the flavor foundation for the smothered shrimp and sausage sauce.

2-Second Step: Cook the vegetables until soft Add the green bell pepper and celery to the skillet. Cook for 7 to 8 minutes, stirring often, until the vegetables are very soft. This slow cooking gives the sauce that classic Southern flavor and keeps the vegetables from tasting raw. If you like a softer texture in your shrimp and grits, do not rush this part.

3-Third Step: Add garlic, flour, and seasonings Stir in the minced garlic, flour, Cajun seasoning, and cayenne pepper. Cook for about 15 seconds, just long enough to wake up the spices and remove the raw flour taste. If you want a milder dish, start with less cayenne and add more later if needed. This is one of the easiest ways to adjust the heat in smothered shrimp.

4-Fourth Step: Build the smothered sauce Add the sliced Andouille sausage, chicken broth, and diced fire-roasted tomatoes with their juices. Bring everything to a boil, then lower the heat and simmer for 8 to 10 minutes. The sauce should reduce slightly and thicken as it cooks. This is where the dish starts to look and smell like a true smothered shrimp and sausage dinner.

5-Fifth Step: Cook the shrimp gently Stir in the shrimp and cook for 2 to 3 minutes, just until they turn pink and feel firm. Do not overcook them because shrimp can get rubbery fast. Wild-caught American shrimp work especially well here because they have great flavor and a nice bite. For more on shrimp benefits, you can check this shrimp nutrition guide.

6-Sixth Step: Finish the sauce Stir in the heavy cream and heat everything through. Add the chopped parsley, then taste the sauce and season with salt and freshly ground black pepper. The cream softens the spice and gives the sauce a smooth, cozy finish. At this point, your skillet should be full of rich, smoky flavor.

7-Seventh Step: Make the creamy parmesan peppercorn grits In a separate saucepan, bring the 3 cups of chicken broth to a boil. Add salt to taste, then slowly stir in the quick grits. Cook according to the package directions, stirring often so they stay smooth. Once thickened, stir in the Parmesan cheese, heavy cream, and freshly ground black pepper. The result is a bowl of creamy grits with a sharp, peppery finish.

8-Final Step: Serve and garnish Spoon the creamy parmesan peppercorn grits into bowls and top with the smothered shrimp and sausage. Finish with more chopped parsley if you want a fresh pop of color. Serve right away while the sauce is hot and the grits are soft and creamy. That is when this shrimp and sausage over grits recipe tastes its very best.