Green Onion Sausage and Shrimp Gravy

Ingredients

• 1 pinch allspice 
• 1 tablespoon rendered bacon fat 
• 6 servings pepper black freshly ground
• 0.3 cup tomatoes diced canned
• 1 tablespoon flour 
• 1 clove garlic minced
• 0.5  bell pepper diced green seeded
• 1  green onion chopped
• 1 pound green onion pork sausage 
• 1 pound shrimp deveined peeled
• 1 small onion diced
• 1 teaspoon pepper flakes red crushed
• 6 servings salt 
• 1 Leaves from 1 sprig thyme fresh
• 2 dashes worcestershire 

Equipment

• frying pan
• wooden spoon
• spatula

Directions

1. Melt the bacon fat in a large heavy-bottomed pan over high heat, then add the pork sausage and cook, breaking up the meat with the back of a wooden spoon, until it is browned, 12–15 minutes.
2. Add the onions and cook, stirring often with the spoon, until the onions are deep brown, about another 15 minutes.
3. Reduce the heat to moderate, then sprinkle the flour into the pan, stirring to mix it into the sausage and onions. Cook for about 2 minutes to remove the raw flavor from the flour.
4. Season the shrimp with salt and pepper, then add them to the pan, stirring and tossing them with a spatula. Sauté until they turn pink, about 3 minutes.
5. Remove the shrimp from the pan and set aside while you continue making the sauce.
6. Add the bell pepper, garlic, pepper flakes, allspice, Worcestershire, tomatoes, and Chicken Stock to the pan, stirring well. Increase heat and bring the sauce to a boil. Reduce the heat to low and cook for 15 minutes.
7. Add the thyme, green onions, and shrimp and cook for another 5 minutes. Season with salt and pepper.
8. Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing