Smothered andouille sausage and shrimp over creamy stone gro
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 1 | cup | Chopped onions |
| ½ | cup | Chopped green bell peppers |
| ½ | cup | Chopped celery |
| Salt | ||
| Cayenne pepper | ||
| 1 | pounds | Andouille sausage; sliced 1/4-inch |
| ; thick | ||
| 1½ | pounds | Medium shrimp; peeled and deveined |
| 3 | cups | Water |
| ¼ | cup | Chopped green onions |
| 1 | Recipe Creamy Stone Ground Grits | |
Directions
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
Converted by MC_Buster.
Per serving: 1210 Calories (kcal); 47g Total Fat; (35% calories from fat); 143g Protein; 46g Carbohydrate; 1128mg Cholesterol; 1443mg Sodium Food Exchanges: 1 Grain(Starch); 19½ Lean Meat; 4 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC57 Converted by MM_Buster v2.0n.