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.

Related recipes