Published on Emerils.com (https://www.emerils.com)

Recipe

Smothered Andouille Sausage And Shrimp Over Creamy Stone Ground Grits

  • Prep Time: 15 minutes
  • Total Time: 2 hours
  • Yield: 6 servings
[1]

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
  • 2 3/4 cups clam juice, shrimp stock, or chicken broth
  • 1/4 cup heavy cream
  • 1 recipe Creamy Stone Ground Grits [2]
  • 1/4 cup chopped green onions
  • Chopped fresh parsley leaves, for garnish

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 clam juice and cream. 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.

Shop

Emeril Footwear Line

Emeril Footwear Line

Chef Emeril Launches Kicked Up Footwear Line

Buy Now!
[3]

Watch Emeril

Emeril on Youtube

Emeril on Youtube

Join Chef Emeril Lagasse as he teaches you how to make his signature dishes

Watch Now
[4]

Recipe Details

  • Source: Emeril Live EM1C57 [5]
  • Dish Type: Breakfast [6]
  • Cuisine: Cajun/Creole [7]
  • Cooking Method: Combination [8]
  • Occasion: Any [9]
  • Effort Level: Simple [10]

Reviews

Source URL: https://www.emerils.com/121064/smothered-andouille-sausage-and-shrimp-over-creamy-stone-ground-grits