Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream

Ingredients

• 1  andouille sausage diced
• 2 tablespoons bell pepper diced
• 1 tablespoon butter 
• 2 tablespoons celery diced
• 0.3 teaspoon cinnamon 
• 2 teaspoons creole seasoning 
• 1 clove garlic chopped
• 1 cup heavy cream 
• 1 bunch kale coarsely chopped
• 1 tablespoon oil 
• 2 tablespoons onion diced
• 2 tablespoons parsley 
• 1 pound shrimp shelled
• 1 pound sweet potatoes 
• 1 teaspoon thyme leaves chopped
• 0.3 cup white wine 

Equipment

• frying pan
• oven

Directions

1. Bake the sweet potatoes in a preheated 400F oven until tender, about an hour.Scoop out the inside and mash in the butter and cinnamon and set aside.About a half an hour in, heat the oil in a pan over medium-high heat.
2. Add the sausage and saute for 3 minutes.
3. Add the onion, celery and bell pepper and saute for 2 minutes.
4. Add the garlic and thyme and saute until fragrant, about half a minute.
5. Add the wine and deglaze the pan.
6. Add the cream and creole seasoning and simmer to reduce by half, about 5 minutes.
7. Mix in the butter, remove from heat and set aside.Toss the shrimp in the oil and the creole seasoning to coat.Melt the butter in another pan over medium heat-high heat.
8. Add the shrimp and saute until cooked, about 1-3 minutes per side and set aside.Blanch the kale in boiling water until tender, about 2-3 minutes and drain.Divide the sweet mashed potatoes across four plates and top with the kale, shrimp and andouille cream and garnish with parsley.