Shrimp, Sausage and Grits

• 5 cups Chicken Broth, Divided Use
• 1 cup Half And Half, Fat Free
• 1 cup Quick Grits
• 2 ounces, weight Sharp White Cheddar Cheese
• Salt, Pepper And Frank's Hot Sauce, To Taste
• 2 Tablespoons Extra Virgin Olive Oil
• 4 slices Turkey Bacon
• 1/2 cups Onion, Chopped
• 1 stalk Celery, Chopped
• 13 cups Red Pepper Chopped
• 2 cloves Garlic, Chopped
• 18 teaspoons Red Pepper Flakes (optional)
• 10 ounces, weight Turkey Sausage, Cut Into Bite Sized Pieces
• 2 Tablespoons Flour
• 1 whole Bay Leaf
• 14 ounces, weight Jumbo Raw Shrimp, Peeled And Deveined
• Optional Garnishes: Chopped Parsley And Green Onion And Frank's Hot Sauce

1. For the grits:
2. Bring 3 cups of chicken broth and 1 cup of fat free 1/2 and 1/2 to a boil.
3. Slowly add 1 cup of grits, stirring constantly.
4. Reduce heat to medium, cover and cook for 5 minutes stirring occasionally.
5. Stir in 2 ounces of shredded white cheddar cheese, salt, pepper and Franks hot sauce to taste.
6. Keep warm over very low heat.
7. For the shrimp and sausage:
8. Heat 2 Tablespoons of olive oil in a large skillet over medium heat.
9. Cook bacon until crisp.
10. Remove with a slotted spoon and set bacon aside.
11. Saute onion, celery, red pepper, garlic and red pepper flakes (if desired) until softened.
12. Add sausage and cook 3-5 minutes.
13. Stir in 2 Tablespoons of flour and cook 1-2 minutes.
14. Add remaining 2 cups of chicken broth and bay leaf, stirring until it simmers; then add shrimp and cooked bacon.
15. Cook 3-4 minutes or until shrimp turns a nice pink.
16. Season with salt and pepper to taste.
17. Serve over grits.
18. Top with parsley, green onion and Franks hot sauce.

chicken broth, grits, cheddar cheese, salt, olive oil, turkey bacon, onion, celery, red pepper, garlic, red pepper, weight turkey sausage, flour, bay leaf, shrimp, parsley

Taken from tastykitchen.com/recipes/main-courses/shrimp-sausage-and-grits/ (may not work)