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Andouille and Shrimp Quick Skillet Gumbo with "Grits"

Rach puts her spin on a Mardi Gras must-have: a scrumptious stovetop gumbo.

Ingredients

  • 2-3 tablespoons vegetable oil (a couple turns of the pan), divided

  • 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 Frank’s RedHot

  • 1 cup crisp-tasting beer (think of a use for the rest)

  • 4 cups chicken broth or stock, divided (32 ounces)

  • 1 cup quick-cooking polenta

  • 2 tablespoons honey

  • Thinly sliced scallions, whites and greens, for garnish

  • 4 tablespoons butter, divided

Preparation

Chop all your ingredients first, then begin cooking.

Heat about 1 tablespoon oil, a turn of the pan, over medium-high heat. Add the Andouille and brown for 3-4 minutes, then remove to a plate. Add about 2 tablespoons butter to the pan and lightly brown until slightly nutty. Add the peppers, celery, onions, garlic, bay leaf, salt, pepper and thyme and cook to tender-crisp, 3-4 minutes more. Add the flour and tomato paste and stir for a minute.

Dress the shrimp with Old Bay in a small bowl.

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

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

Pour the 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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