• Tommy Centola

Shrimp Gravy with Sausage

Sausage is a very versatile ingredient. This week, I'm featuring a couple of dishes containing sausage. They are perfect for brunch, but also good for you other meals. You can use you favorite brand of sausage in these recipes. Today's is a take on shrimp and grits.


2 pounds raw headless shrimp

64 ounces seafood or chicken stock

2 tablespoon vegetable oil

1 pound smoked sausage, chopped

1 large onion, chopped

1 large green bell pepper, chopped

3 cloves garlic, minced

4 green onions, thinly sliced

2 tablespoons cornstarch

Creole seasoning

Cheese grits


Peel shrimp, saving shells, devein and rinse. Set aside. Combine stock and reserved shrimp shells in a large saucepan over medium-high heat. Bring to a boil and simmer 15 minutes. Strain well through a fine mesh strainer, pressing shells down with the back of a wooden spoon to squeeze out and trapped liquid, discard shells. Set aside.


Heat oil in a Dutch oven over medium heat. Brown sausage; remove, leaving drippings in pan. Add onion, bell pepper, and garlic to hot drippings; sauté until sweated, about 5 minutes. Add reserved shrimp stock and stir well. Bring to a boil and simmer until mixture has reduced to about 3 cups.


Make a slurry by combining cornstarch with 2 tablespoons water; stir until smooth. Slowly add slurry to simmering stock while stirring vigorously. Simmer 2 minutes until thickened. Taste; adjust seasoning with creole seasoning. Add shrimp; return to a low boil and simmer until shrimp are fully cooked, about 3 to 5 minutes. Remove from heat and add green onions; stir well. Serve over hot Cheese Grits.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

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Good Cooking, Good Eating and Good Living!!!


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