Cajun Shrimp-and-Crab Sauce

Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: Makes 6 servings

Ingredients

• 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

Preparation

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.