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.