Cajun Shrimp-and-Crab Sauce

Ingredients

• 16 ounce andouille sausage 
• 0.3 teaspoon pepper black
• 0.3 teaspoon celery seed 
• 1.8 cups chicken broth 
• 6 servings grits hot cooked
• 1 tablespoon flour all-purpose
• 2  garlic cloves minced
• 1 cup bell pepper green chopped
• 0.5 pound lump crab meat fresh drained
• 0.5 teaspoon old bay seasoning 
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 0.1 teaspoon salt 
• 1 pound shrimp fresh unpeeled

Equipment

• frying pan
• paper towels
• whisk

Directions

1. Peel shrimp, and devein, if desired. Set aside.
2. Cut sausage into 1/4-inch-thick slices. Cook sausage in a large skillet over medium-high heat 5 minutes or until golden brown.
3. Remove sausage, and drain on paper towels, reserving drippings in pan. Set sausage aside.
4. Saut onion and bell pepper in drippings and hot oil 8 minutes or until tender.
5. Add garlic, and saut 1 minute.
6. Whisk in flour, and cook, whisking constantly, 1 minute or until flour is browned.
7. Whisk in chicken broth. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in shrimp, and cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Stir in sausage, crabmeat, and next 4 ingredients; cook, stirring occasionally, until thoroughly heated.
8. Serve immediately over hot cooked grits.