Spicy Shrimp And Sausage Over Creamy Grits

• 1 lb. medium shrimp, shelled
• 1 lb. hot Italian sausage
• 3 c. rich chicken stock
• 3 Tbsp. butter
• 3 Tbsp. flour
• file powder or Cajun spices (optional)
• salt to taste
• 3 Tbsp. grits (before cooked)
• 1 c. water
• 1 c. whipping cream, lightly whipped

1. Shell shrimp and set aside.
2. Cut sausage into bite-sized pieces and saute until nearly done.
3. Pour off fat.
4. Add sausage to simmering chicken stock.
5. Make a roux, slowly browning flour in butter.
6. Add some of stock to roux and stir, then add this back to stockpot to thicken it slightly.
7. Add salt, file powder and more spices if necessary.
8. Add shrimp to stock mixture and cook until pink (3 to 5 minutes).
9. Cook grits a bit dry.
10. Remove from heat and fold in whipped cream.
11. Pour shrimp and sausage mixture over grits in warmed bowls.
12. Serve with salad and French bread.

shrimp, hot italian sausage, chicken stock, butter, flour, file powder, salt, grits, water, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54773 (may not work)