Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Paulette Thomas, Edisto, South Carolina
Recipe by Southern Living September 2005

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp, and devein, if desired. Set aside.

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  • Cut sausage into 1/4-inch-thick slices. Cook sausage in a large skillet over medium-high heat 5 minutes or until golden brown. Remove sausage, and drain on paper towels, reserving drippings in pan. Set sausage aside.

  • Sauté onion and bell pepper in drippings and hot oil 8 minutes or until tender. Add garlic, and sauté 1 minute.

  • Whisk in flour, and cook, whisking constantly, 1 minute or until flour is browned.

  • Whisk in chicken broth. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in shrimp, and cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Stir in sausage, crabmeat, and next 4 ingredients; cook, stirring occasionally, until thoroughly heated. Serve immediately over hot cooked grits.

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