This is one recipe that I looked forward to making. Not because I felt like this is a fancy dish to try, or not because I felt like it’d impress anyone. I wanted to make this for me. I’ve only had it a few times, but every time I do I just love it. Therefore, I thought it’d be a perfect recipe to try to re-create. I found this through a friend’s blog who made this for her husband for their anniversary. She had rave reviews on it, so I knew it’d be a perfect one to try. I’m always looking for recipes that others have tested. That way I at least know that someone out there has liked it before. Matter of fact, that’s one of my biggest tips: Always read the reviews. Most recipe index websites all have reviews, and they sometimes give the best tips, so read 'em they can help you out!
This recipe taught me a lot about myself. I learned that I can’t cook without some sort of disaster. It always happens, but I’ve learned that that’s OK. As long as there’s an edible outcome it’s all good! This time (as always) I didn’t do my prep work, so as I was hurriedly trying to chop my vegetables and sausage, I cut my thumb. <Blood may have been the secret ingredient. OK, all jokes aside, I took a break to clean everything up! > Then, my milk mixture boiled over because I left it unattended. Now you know, milk boils over and sharp knives go through flesh like butter.
Let’s get on with it. Here's the original recipe.
3 Tbsp olive oil (I used canola because that's what I have)
1 whole red bell pepper, chopped
1 onion, chopped (I omitted)
1-2 garlic cloves, minced (I used 1 tsp of pre-minced garlic)
6 oz sausage, sliced
½ c dry white wine
1/3 c all-purpose flour
2 ¼ c chicken broth
½ c heavy whipping cream
2 bay leaves (I used one)
1-1 ½ tsp Creole seasoning (I probably used more about 2)
3 lbs shrimp (I used 1 frozen bag)
2 Tbsp fresh flat leaf parsley (I used about a tsp of dried)
Heat oil in a large skillet over medium heat; add bell pepper, onion, and garlic, and sauté 2 minutes to soften. Add sausage, and cook 6 to 7 minutes or until browned, stirring often. Add wine, and cook until almost all liquid has evaporated. This took about 7 minutes
Sprinkle flour over mixture in skillet, and cook about 3 minutes, stirring constantly. (Flour will start to brown.) Gradually whisk in chicken broth and cream; add bay leaves and Creole seasoning.
Bring mixture to a simmer, and cook, uncovered until thick, stirring often. At this point, I just left it simmering until I was about ready to serve.
Add shrimp to sauce, and cook 3 to 4 minutes or until shrimp turn pink, stirring often. This won’t take long! Take out your bay leaf and serve over grits.
Right around Step 3, I made my grits, which in this case was polenta, which is basically yellow grits. The kind I bought were quick cooking so they only took about 5 minutes. This is how I made mine, but most any cheese grits recipe will work just be sure to follow that package’s liquid to grits ratio.
2 c milk
2 c water
2 c chicken stock
2 c grits
2 c Swiss cheese
Salt and Pepper to taste
1 Tbsp butter
Bring water/milk/stock mixture to a simmer, add S &P, and butter. Then, whisk in grits. Next, whisk in cheese. Continue stirring for about 5 minutes; keep warm.
This recipe may not be streets of NOLA worthy, but it’s pretty good for an Alabama week night!Enjoy!