Shrimp and Andouille over Cheese Grits - Richard's Favorite!

This is probably Richard's favorite dish and since he had to "suffer" while I was away I decided to spoil him this weekend. His brother Kenny sent us the stone ground grits from Georgia, they are soooo much better than the instant kind and well worth the trouble.

Shrimp and Andouille over Cheese Grits - serves 4

2 tablespoons butter

2 tablespoons flour

1 small onion chopped

1 stick celery chopped

1 red pepper chopped

s&p

1 lb. andouille sausage sliced into rounds

3/4 lb. medium shrimp

2 cups chicken broth

1/4 cup cream

1 chopped green onion

In a large pan melt the butter and add the flour, cook stirring to make a medium brown roux. Add the veggies & salt & pepper and cook until soft, about 10 min. Add the sausage and cook until browned. Stir in the broth and cream and cook until thick about 10 more min. Add the shrimp and cook just a few min. depending on the size, don't overcook. Serve on top of grits and sprinkle with green onions as garnish.

Cheesy Grits

2 cups water

2 cups milk (HA I just edited this because it said mile! Guess nobody added 2 cups of miles to it!)

1 cup stone ground grits (not instant!)

1 teaspoon salt

1 cup shredded cheddar

Combine all except cheese and cook over low heat for about an hour and all the liquid is absorbed stirring pretty frequently. Stir in the cheese and serve.