Cajun Sausage Shrimp and Grits |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Shrimp and grits are a Southern favorite. Here, hearty andouille sausage adds a Cajun kick. Ingredients:
1 1/2 pounds unpeeled, medium-size raw shrimp (31/40 count) |
3 tablespoons butter |
2 tablespoons all-purpose flour |
1 medium onion, chopped |
1/2 cup chopped green bell pepper |
2 celery ribs, chopped |
1 pound andouille or smoked sausage, cut into 1/4-inch-thick slices |
1 (14-oz.) can chicken broth |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
1/3 cup heavy cream |
1/4 cup chopped green onions |
creamy cheddar cheese grits |
Directions:
1. Peel shrimp; devein, if desired.
2. Melt butter in a large skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a light caramel color (about 6 minutes).
3. Add onion, bell pepper, and celery, and cook 8 to 10 minutes or until tender. Add sausage, and cook 2 minutes. Stir in chicken broth, salt, and pepper, stirring to loosen particles from bottom of skillet. Bring to a light boil over medium-high heat. Reduce heat to medium, and simmer 8 to 10 minutes or until slightly thickened.
4. Stir in shrimp, cream, and green onions, and cook, stirring occasionally, 3 minutes or just until shrimp turn pink. Serve over Creamy Cheddar Cheese Grits.
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