New Orleans Andouille, Shrimp and Grits

A special southern dish, ideal for Mardi Grau meals or anytime.

Ingredients

—3 Links: Queen City Sausage—Smoked Andouille or favorite QCS sausage. Sliced

—8 OZ Raw shrimp.  Peeled and deveined

—4 Strips Bacon

—1 Cup Old Fashioned Grits

—4 Cups Water

—1 Cup Chicken broth

—2 OZ Cream cheese

—2 OZ Unsalted butter

—5 Green onions

—4 Cloves Garlic.  Minced

—Hot sauce

—Salt and pepper

—3 TBLS All purpose flour

Directions

1. Medium pot, add water and bring to a boil.  Salt the water

2. Incorporate the grits slowly to the boiling water.  Whisk continuously to avoid clumps.  Turn down The heat to a simmer.  Stir often for 20-25 minutes or so

3. Add the butter and cream cheese.  Turn the pot to low.  Keep the lid on to keep moisture.  Stir often

4. Large skillet, medium low heat, cook the bacon.  Add in the sausages towards the end.  Add in the onions and garlic.  Add the shrimp.  Do not over cook

5. Remove the skillet contents and set aside, keeping the grease

6. Mix the broth with the flour, in a separate bowl

7. In the skillet, along with the remaining bacon grease, add the broth and flour mix.  Stir well scraping off the char on the skillet and let thicken

8. Take the grits and add to the bowls as the base.  Add the broth and flour mix to the top surface of the grits.  Add the shrimp, bacon, and sausage

9. Serve immediately.

Yield: 2-4 Servings