Shrimp and Andouille sausage over grits

Recipe: Shrimp and Andouille sausage over grits
6 Servings

This hearty and spicy stew is quick to make and satisfying to eat. I prefer to serve it in large shallow bowls with lots of grits, but plain rice can also be substituted. And, don't forget the Tabasco sauce at the table for those who desire a more painful experience.

The Andouille is added twice; at the beginning to flavor the broth and at the end to eat in nice chunks along with the shrimp.

Ingredients:

• 2 pounds Andouille sausage, divided
  
• 2 tablespoons butter
  
• 2 cups finely chopped onion
  
• 2 tablespoons chopped garlic
  
• 1 large red bell pepper, cut into 1/2-inch pieces
  
• 1/2 teaspoon dried thyme or 1 teaspoon fresh tyhme
  
• 1 teaspoon freshly ground black pepper
  
• 1/2 teaspoon cayenne
  
• 1 cup dry white wine
  
• 2 cups chicken stock
  
• 1 14 1/2-ounce can diced tomatoes (I prefer Muir Glen)
  
• 1 1/2 pounds large, raw, peeled and deveined shrimp (about 20 count)
  
• 1/2 cup chopped fresh flat leaf parsley
  
• 1 cup thinly sliced green onions, white and green parts divided
  
• Tabasco, kosher salt and freshly ground black pepper, to taste
  
• 4-6 cups cooked grits
  

1. Chop about 1/2 pound of the Andouille into 1/4-inch pieces and set aside. Slice the rest into 1/4-3/8-inch thick rounds and set aside.
   
   
2. Heat oil in a large heavy pot or Dutch oven over medium high heat and add the chopped Andouille.
   
   
3. Cook and stir for about 5 minutes to lightly extract some of the flavor from the sausage.
   
   
4. Reduce heat to medium and add the onions, and garlic and cook, stirring, for 10 minutes, until the vegetables are soft and beginning to color.
   
   
5. Stir in the bell pepper, thyme, black pepper and cayenne and cook a minute more until the vegetables are well coated with the spice.
   
   
6. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pot. Add the stock, and tomatoes and reduce to a simmer. Cook for 10 minutes.
   
   
7. Now is a good time to make the grits. Follow the instructions on the box and if it finishes early, set aside and keep warm.
   
   
8. Add remaining Andouille and cook for 5 minutes. Increase heat to a gentle boil and stir in the shrimp, 1/4 cup of the parsley and the white parts of the green onions.
   
   
9. Cook and stir continuously until the shrimp are just turning pink and are cooked through, about 5 minutes. Season the stew to taste with Tabasco, salt and pepper.
   
   To serve, spoon 3/4 cup or so of grits into a shallow serving bowl. Spoon over the stew and garnish with remaining parsley and green onions. Let guests add more Tabasco to suit their tastes.

For more information about Bruce Aidells, visit www.aidells.com