Cajun Shrimp-And-Crab Sauce

• 1 pound unpeeled, medium-size fresh shrimp
• 1/2 (16-ounce) package andouille sausage
• 1 medium onion, chopped (about 1 cup)
• 1 green bell pepper, chopped (about 1 cup)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 3/4 cups chicken broth
• 1/2 pound fresh lump crabmeat, drained and picked
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon celery seed
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• Hot cooked grits

1. Peel shrimp, and devein, if desired. Set aside.
2. Cut sausage into 1/4-inch-thick slices. Cook sausage in a large skillet over medium-high heat 5 minutes or until golden brown. Remove sausage, and drain on paper towels, reserving drippings in pan. Set sausage aside.
3. Saute onion and bell pepper in drippings and hot oil 8 minutes or until tender. Add garlic, and saute 1 minute.
4. Whisk in flour, and cook, whisking constantly, 1 minute or until flour is browned.
5. Whisk in chicken broth. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in shrimp, and cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Stir in sausage, crabmeat, and next 4 ingredients; cook, stirring occasionally, until thoroughly heated. Serve immediately over hot cooked grits.

shrimp, sausage, onion, green bell pepper, olive oil, garlic, flour, chicken broth, lump crabmeat, bay seasoning, celery, black pepper, salt, grits

Taken from www.myrecipes.com/recipe/cajun-shrimp-and-crab-sauce (may not work)