Cajun Sausage Shrimp and Grits

Ingredients

• 1 pound andouille smoked cut into 1/4-inch-thick slices
• 3 tablespoons butter 
• 2 rib celery chopped
• 8 servings creamy cheddar cheese grits 
• 14 oz chicken broth canned
• 2 tablespoons flour all-purpose
• 0.5 cup bell pepper green chopped
• 0.3 cup green onions chopped
• 0.3 teaspoon ground pepper red
• 0.3 cup heavy cream 
• 1 medium onion chopped
• 1.5 pounds shrimp raw unpeeled ()
• 0.5 teaspoon salt 

Equipment

• frying pan
• whisk

Directions

1. Peel shrimp; devein, if desired.
2. Melt butter in a large skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a light caramel color (about 6 minutes).
3. Add onion, bell pepper, and celery, and cook 8 to 10 minutes or until tender.
4. Add sausage, and cook 2 minutes. Stir in chicken broth, salt, and pepper, stirring to loosen particles from bottom of skillet. Bring to a light boil over medium-high heat. Reduce heat to medium, and simmer 8 to 10 minutes or until slightly thickened.
5. Stir in shrimp, cream, and green onions, and cook, stirring occasionally, 3 minutes or just until shrimp turn pink.
6. Serve over Creamy Cheddar Cheese Grits.