Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits

INGREDIENTS

SHRIMP

2 tbsp

butter

1 tbsp

olive oil

small onion, finely chopped

small green bell pepper, finely chopped

stalk celery, finely chopped

4 cloves

garlic, minced

2 tbsp

all-purpose flour

1 tbsp

Cajun seasoning, or to taste

1/2 tsp

cayenne pepper, or to taste

links (7 ounces) cooked Andouille sausage links, halved lengthwise and sliced

1 can

chicken broth

1 can

diced fire-roasted tomatoes, undrained

1 lb

large wild-caught American shrimp, peeled, deveined and tail removed

1/3 cup

heavy cream

salt and freshly ground black pepper,

2 tbsp

chopped parsley plus more for garnish

GRITS

3 cups

chicken broth

salt

1/2 cup

quick grits

1/2 cup

freshly grated Parmesan cheese

2 tbsp

heavy cream

1 tbsp

freshly ground black pepper