Anniversary Shrimp and Grits

Ingredients

• 6 ounces andouille sausage sliced
• 2  bay leaves 
• 1 teaspoons creole seasoning (such as Tony Chachere's)
• 0.5 cup wine dry white
• 3 tablespoons olive oil extra virgin 
• 0.3 cup flour all-purpose
• 2 tablespoons parsley fresh chopped
• 1  garlic clove minced
• 10 servings grits 
• 0.3 cup cup heavy whipping cream 
• 2.3 cups chicken broth 
• 3 pounds shrimp raw deveined unpeeled peeled
• 1.5 cups bell pepper red chopped
• 1 large onion white finely chopped

Equipment

• frying pan
• whisk

Directions

1. Prepare Gruyère Grits; set aside, and keep warm.
2. While grits are cooking, heat oil in a large skillet over medium heat; add bell pepper, onion, and garlic, and sauté 2 minutes to soften.
3. Add sausage, and cook 6 to 7 minutes or until browned, stirring often.
4. Add wine, and cook until almost all liquid has evaporated.
5. Sprinkle flour over mixture in skillet, and cook 3 minutes, stirring constantly. (Flour will start to brown.) Gradually whisk in chicken broth and cream; add bay leaves and Creole seasoning.
6. Bring mixture to a simmer, and cook, uncovered, 7 minutes or until thick, stirring often. (
7. Mixture may be cooked to this point, and then covered and kept warm until serving time.)
8. Just before serving, add shrimp to sauce, and cook 3 to 4 minutes or until shrimp turn pink, stirring often.
9. Remove and discard bay leaves, and stir in parsley. Spoon shrimp and sauce over Gruyère Grits, and serve immediately.