Jim Ed's Recipes

Cajun Shrimp-And-Crab Sauce

Makes 6 servings
Prep Time: 20 Min.
Cook Time: 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 drain on paper towels, reserving
drippings in pan. Set sausage aside.

Saute onion and bell pepper in drippings and olive 
oil 8 minutes or until tender. Add garlic, and
saute 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, Old Bay seasoning, 
celery seed, black pepper and salt; cook, stirring 
occasionally, unitl thoroughly heated.

Serve immediately over hot cooked grits.