Ingredients

• 2 C grits, prepared
• 1 ea onion, minced
• 1 CL garlic, minced
• 1 lb Andouille or spicy Italian sausage, chunks
• 1/4 C flour
• 2 C chicken stock
• 2 ea bay leaves
• 2 lb shrimp, peeled, deveined, tails on
• cayenne pepper, to taste
• 1 T lemon juice
• Tabasco, to taste
• 2 T parsley, fine chop
• 4 ea green onions, sliced

Instructions

1. Prepare the grits (see Ultimate Grits on this site)
2. Sauté the onion and garlic to soften, then add the sausage and brown. Stir in the flour to create a roux, then stir in the chicken stock and bring to a simmer. Add the bay leaves and shrimp.
3. When the shrimp are cooked and the sauce is thick, add the cayenne and Tabasco to taste, season with salt and pepper, and stir in the parsley and green onions.
4. Plate the grits, top with the shrimp mixture, and serve hot.

Source: Tyler Florence, foodnetwork.com

Contributed by: Skip