3
tablespoons butter
3 tablespoons flour
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
Salt
Cayenne pepper
1 pound andouille sausage, sliced 1/4-inch thick
1 1/2 pounds medium shrimp, peeled and deveined
3 cups water
1/4 cup chopped green onions
1 recipe Creamy Stone Ground Grits
Directions:
Melt the butter in
a
saute pan over medium heat.
Slowly stir in the flour and
cook for 4 to 6 minutes for a medium brown roux. When it is cooked, it should be about the color of
peanut butter. If it gets too dark, you will need to start over because the roux will have a burnt taste.
Add the onions, peppers, and celery. Season to taste with the salt
and cayenne pepper.
Continue cooking until the vegetables are wilted (about 8
minutes).
Add the sausage and continue to cook for 2 more minutes.
Season the
shrimp with salt and cayenne. Add the shrimp to the mixture and slowly add the water while stirring.
Bring
the liquid to a simmer and continue to cook for 8 to 10 minutes, until
the mixture evenly 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 a
serving bowl and then spoon the shrimp mixture over the grits.
