Cajun Shrimp-and-Crab Sauce
Prep: 20 min., Cook: 25 min.
1 pound unpeeled, medium-size fresh shrimp
1/2 (16-ounce) package andouille sausage
1 medium onion, chopped (about 1 cup)
1 green bell pepper, chopped (about 1 cup)
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 3/4 cups chicken broth
1/2 pound fresh lump crabmeat, drained and picked
1/2 teaspoon Old Bay seasoning
1/4 teaspoon celery seed
1/4 teaspoon black pepper
1/8 teaspoon salt
Hot cooked grits
Peel shrimp, and devein, if desired. Set aside.
Cut sausage into 1/4-inch-thick slices. Cook sausage in a large skillet over medium-high heat 5 minutes or until golden brown. Remove sausage, and drain on paper towels, reserving drippings in pan. Set sausage aside.
Sauté onion and bell pepper in drippings and hot oil 8 minutes or until tender. Add garlic, and sauté 1 minute.
Whisk in flour, and cook, whisking constantly, 1 minute or until flour is browned.
Whisk in chicken broth. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in shrimp, and cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Stir in sausage, crabmeat, and next 4 ingredients; cook, stirring occasionally, until thoroughly heated. Serve immediately over hot cooked grits.
Yield: Makes 6 servings
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