Smothered Andouille Sausage And Shrimp Over Creamy Grits

Recipe Ingredients

3 tablespoons	45ml	Butter
3 tablespoons	45ml	Flour
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	73g / 2.6oz	Chopped green bell peppers
1/2 cup	55g / 1.9oz	Chopped celery
		Salt - to taste
		Cayenne pepper - to taste
1 lb	454g / 16oz	Andouille sausage - sliced 1/4" thick
1 1/2 lbs	681g / 24oz	Medium shrimp - peeled, deveined
3 cups	711ml	Water
1/4 cup	15g / 0.5oz	Chopped green onions
1		Creamy Stone-Ground Grits - (see recipe)

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C57) - from the TV FOOD - NETWORK

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