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!

INGREDIENTS:

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

Good Gris Gris Grits

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

PREPARATION:

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.