Shrimp and grits are a Southern favorite. Here, hearty andouille sausage adds a Cajun kick.
Southern Living MAY 2009
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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