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Smothered Andouille Sausage And Shrimp Over
Creamy Stone
3
3
1
1
1
Tablespoon Butter
Tablespoon Flour
Cup Chopped onions
/2 Cup Chopped green bell peppers
/2 Cup Chopped celery
Salt
Cayenne pepper
1
1
3
1
1
Pound Andouille sausage; sliced 1/4−inch thick
−1/2 Pound Medium shrimp; peeled and deveined
Cup Water
/4 Cup Chopped green onions
Recipe Creamy Stone Ground Grits
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.
Yield: 6 servings
Smothered Andouille Sausage And Shrimp Over Creamy Stone
570
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