Food Network: Smothered Andouille Sausage and Shrimp Over Creamy Stone Ground Grits

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Smothered Andouille Sausage and Shrimp Over Creamy Stone Ground Grits
Recipe courtesy of Emeril Lagasse, 1999

Ingredients
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
In a saute pan, over medium heat, melt the butter.
Stir in the flour and cook for 4 to 6 minutes for a medium brown roux, about the
color of peanut butter. Add the onions, peppers, and celery. Season with salt and
cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add
the sausage and continue to cook for 2 minutes. Season the shrimp with salt and
cayenne. Add the shrimp. Stir in the water. Bring the liquid to a simmer and
continue to cook for 8 to 10 minutes, until the mixture 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 each serving bowl. Spoon the shrimp mixture over the grits. Garnish
with parsley