FBD

Smothered Andouille Sausage And Shrimp Over Stone Ground Grits

AmericanSeafoodIntermediate40 minBy Northstar

Ingredients

Servings
4
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 cup chopped yellow onions
  • 0.5 cup chopped green bell peppers
  • 0.5 cup chopped celery
  • 0.5 tsp salt, to taste
  • 0.3 tsp cayenne pepper
  • 1 lb andouille sausage, sliced ¼ inch thick
  • 1 0.5 lb medium shrimp, peeled and deveined
  • 3 cup water
  • 0.3 cup chopped green onions
  • 2 tbsp fresh parsley, chopped, for garnish
  • 4 cup cooked stone-ground grits, for serving

Instructions

  1. 1

    In a large sauté pan over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes, stirring constantly, to make a medium-brown roux the color of peanut butter.

  2. 2

    Add the onions, bell peppers, and celery; season with salt and cayenne. Cook until the vegetables are wilted, about 8 minutes. Add the andouille and cook for 2 more minutes.

  3. 3

    Season the shrimp with salt and cayenne. Add the shrimp to the pan. Stir in the water. Bring to a simmer and cook for 8 to 10 minutes until the sauce coats the back of a spoon.

  4. 4

    Remove from heat and stir in the green onions.

  5. 5

    To serve, spoon the stone-ground grits in the center of each bowl. Spoon the shrimp and andouille mixture over the grits. Garnish with parsley.