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Shrimp & Grits
Skinny Cooks

3 tablespoons olive oil 1 pound andouille sausage, or whatever spicy sausage you can find, cut bite-size 1 onion, chopped 1 red bell pepper, chopped 3 cloves of garlic, minced or sliced 2 tablespoons flour 2 cups chicken broth 2 or 3 bay leaves 2 pounds of shrimp, peeled and deveined 2 tablespoons parsley, chopped 1 green onion, chopped Optional: Shredded cheese

Heat the olive oil and add the sausage. Brown the sausage, then add the onion, bell pepper and garlic. Sauté until the vegetables are soft and cooked through. Remove the sausage and veggies from the skillet but save the grease. Set the sausage and veggies aside; you might put them into the oven at about 100 degrees to keep them warm. Toss the flour into the grease in your skillet and stir until it smoothes out and turns gold or light brown. This is the start of the roux, or sauce. When you’ve got the gold roux in the skillet, stir in the chicken broth and add the bay leaves. Stir to blend well. Sauté at low to medium heat until you get a light, bubbling boil. Add the shrimp to the bubbling sauce to warm them through. Stir in the parsley and green onions. Return the sausage and veggie mix to the skillet and stir in. Now it’s ready to serve and enjoy, by putting some grits in a bowl and pouring or spooning on the shrimp, sausage, veggies and sauce over it. This is lip-smacking, down-home goodness in a bowl. Readers with questions or comments for Dave Kessler may write to him in care of this publication.