Emeril's Smothered Shrimp and Andouille

Main Course

Recipe courtesy Emeril Lagasse from Farm to Fork: Cooking Local, Cooking Fresh, HarperCollins Publisher

Makes 6 appetizer or 4 main course servings.



  • 3 pounds large (21–25 count) head-on shrimp 
  • 1 tablespoon sweet paprika
  • 1½ teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • 1 cup finely chopped andouille or smoked sausage
  • 1 cup finely chopped onion
  • 2 tablespoons minced shallot
  • 1 tablespoon minced garlic
  • 1 tablespoon minced green onion bottoms
  • 2 cups fresh chopped ripe tomatoes
  • 1 cup shrimp stock
  • 1/3 cup sour cream
  • 2 tablespoons minced green onion tops
  • hot, cooked grits, for serving
  • 2 tablespoons chopped fresh parsley

Emeril's Smothered Shrimp and Andouille

Click image to enlarge




Peel and devein shrimp; reserve heads and shells for stock. In a small bowl, combine paprika, salt, and cayenne; mix well. Evenly season shrimp with seasoning. Heat olive oil in a skillet over medium-high heat. Once the oil is hot, add one tablespoon butter. Sauté shrimp, in batches, one and a half minutes per side. Transfer shrimp to a warm plate; set aside.

Melt remaining tablespoon butter in skillet. Add sausage; sauté three to five minutes or until fat has rendered and andouille is crispy. Add onions; sauté two minutes. Add garlic, shallot, and green onion bottoms; sauté one minute. Add tomatoes; sauté one minute. Increase heat to high, add stock, and simmer until most of the liquid has evaporated, about five minutes. Add sour cream; stir well.

Return shrimp and fold them into sauce. Cook about three minutes until shrimp are hot and cooked through. Add green onion tops, stir well. Taste; adjust seasoning. Serve hot over hot cooked grits. Garnish with parsley.


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