Sunday, February 19, 2012

Shrimp and Andouille Sausage With Good Gris Gris Grits

The power of Gris-Gris (pronounced "Gree Gree") is awesome. When a Gris-Gris spell is cast properly, the results can be spectacular, especially when cheddar cheese, Andouille sausage and Bayou shrimp are involved!  Try this one out friends.  Happy Mardi Gras All!

1 ½ pounds peeled, medium-size raw shrimp
1 tablespoon butter
½ pound Andouille sausage, diced
¾ cup heavy whipping cream
½ cup chicken broth
½ cup dry white wine
½  cup freshly grated Parmesan cheese
¼  teaspoon ground white pepper

COOKING MUSIC SELECTION: Dr. John - Gris-Gris Gumbo Ya Ya

Melt butter in a large skillet over medium-high heat; add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet.  Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly, 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over Gris Gris Grits. Garnish, if desired.

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