Servings: 6 Prep Time: 20 minutes Cook Time: 25 minutes After each bite, my husband declared that this meal was "delicious." While it was simple enough for a weekend, it was definitely special enough for company. |
• 8 oz andouille sausage
• 1 medium yellow onion, chopped
• 1 medium green bell pepper, chopped
• 2 clove(s) garlic, minced
• 1 tbsp flour
• 1 3/4 cup(s) chicken broth, low sodium
• 1 lb shrimp, peeled and deveined
• 1/2 lb jumbo lump crabmeat
• 1 tsp old bay seasoning
|  | 1. Cut sausage into 1/2-inch slices. Heat saucepan to medium high heat. Cook sausage until golden brown. Remove sausage and drain on paper towels. Reserve drippings in pan.
2. Add a little olive oil to pan. Saute onion and pepper in drippings and hot oil for 8 minutes. Add garlic and saute 1 more minute.
3. Whisk in flour. Whisk constantly for about 1 minute or until flour is browned.
4. Whisk in chicken broth. Bring to a boil, reduce heat, and simmer for 2 minutes.
5. Stir in shrimp and cook for 4 minutes, stirring occasionally. Stir in sausage, crabmeat, and Old Bay. Season with salt and pepper.
6. Serve over grits or rice. |
