"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Smothered Andouille Sausage and Shrimp Recipe

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This recipe for Smothered Andouille Sausage and Shrimp, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Tuesday, October 7, 2008


3 tablespoons butter
3 tablespoons flour
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
Cayenne pepper
1 pound andouille sausage, sliced 1/4-inch thick
1 1/2 pounds medium shrimp, peeled and deveined
3 cups water
1/4 cup chopped green onions
1 recipe Creamy Stone Ground Grits

In a sauté pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a
medium brown roux, about the color of peanut butter. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the water. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions.

To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits.

Garnish with parsley.

Number Of Servings:
Number Of Servings:
Serves 6




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