Andouille and Shrimp Quick Skillet Gumbo with Grits

Aired March 8, 2011

2 to 3 tablespoons vegetable oil, a couple turns of the pan
1 pound Andouille sausage, casing removed and diced
4 tablespoons butter, divided
2 red bell peppers, seeded and chopped
2 green bell peppers, seeded and chopped
4 ribs celery with leafy tops, chopped
2 small onions, chopped
4 large cloves garlic, chopped
1 fresh bay leaf
Salt and pepper
3 tablespoons fresh thyme, chopped
2 tablespoons flour
2 tablespoons tomato paste
1 pound large shrimp, deveined and tails removed, coarsely chopped
1 rounded tablespoon Old Bay Seasoning
1/4 cup hot sauce, such as Franks Red Hot
1 cup crisp-tasting beer (think of a use for the rest)
1 quart chicken broth or stock, divided
1 cup quick-cooking polenta
2 tablespoons honey
Thinly sliced scallions, whites and greens, for garnish
4 tablespoons butter, divided

Chop all your ingredients first then begin cooking.

Heat oil, a turn of the pan, over medium-high heat. Add Andouille and brown 3-4 minutes then remove to plate. Add 2 tablespoons butter to the pan and lightly brown until slightly nutty. Add peppers, celery, onions, garlic, bay, salt, pepper and thyme, and cook to tender crisp, 3-4 minutes more. Add flour and tomato paste, and stir a minute.

Dress shrimp with Old Bay in a small bowl.

Deglaze pan with beer, add hot sauce and 1 cup stock. Slide in seasoned shrimp and simmer 2-3 minutes to cook through while sauce thickens. Add reserved Andouille to the pan.

Meanwhile, bring remaining 3 cups chicken broth or stock to a boil then reduce heat and whisk in polenta, 2-3 minutes to mass you want it thick but not too stiff. Stir in honey and remaining 2 tablespoons butter then turn off heat.

Pour polenta into shallow bowls and shape a well in center of bowls. Fill with gumbo, garnish with green onions and serve.

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