Shrimp & Grits

I HAD NO IDEA that smothered shrimp, chicken andouille sausage, and cheese grits was such an awesome combination! One of my good friends made this recently and I fell in love with the dish. I didn't get his recipe, but my pallet doesn't usually fail me. Here's my take on it.....

Servings: 4
Prep Time: 5 - 10 minutes 
Cook Time: 45 - 50 minutes

Ingredients:
3 tbsp Olive oil
1 medium onion, diced
1 small bell pepper, diced
1 poblano pepper, diced
1 tbsp minced garlic
1 tbsp Emeril's Essence
1/2 tsp white pepper
1 14 oz can of diced tomatoes or 6 fresh plum tomatoes, diced
1 15 oz can of chicken broth
32, 41-50 count shrimp tossed in 1 tbsp of Emeril's Essence
1 lb Chicken Andouille Sausage, cooked and cut in 16, 1 ounce slices

For Grits:

• 4 servings of grits, prepared according to package directions, with1 tsp of garlic powder, 1/2 tsp Paprika, 1 tbsp butter & 1 cup of the cheese of your choice. (I prefer a combination of smoked Gouda & Parmesan for this recipe.)

For Roux:

• 3 tbsp butter
• 1/2 c flour

For Shrimp & Sausage

1. In a Dutch oven, heat oil over medium heat
2. Add onions, bell pepper & poblano pepper. Saute, stirring occasionally, for about 5 minutes.
3. Stir in garlic and seasonings. 
4. Stir in tomatoes & saute' for about 1 minute
5. Pour in broth and stir
6. While waiting for broth to boil, melt butter in a heavy skillet over medium heat
7. Whisk flour into butter
8. Continuously stir roux until it's the color of peanut butter. DO NOT let roux burn!!!
9. Whisk roux into broth mixture. Bring to a boil, reduce heat and cover with a tight fitting lit.
10. When mixture is reduced by 2/3 add shrimp and sausage. Cook for another 3 - 5 minutes.
11. Serve over grits & enjoy!