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1
Season the shrimp with Essence and salt.
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2
Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes.
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3
Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes.
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4
Remove the shrimp from the pan, and heat the oil.
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5
Add the onion and bell peppers and cook until soft, 3 minutes.
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6
Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute.
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7
Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
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8
Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan.
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9
Return sauce to a simmer and continue to cook until reduced slightly.
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10
Stir well and season to taste with salt and pepper.
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11
Serve over Charleston-Style Grits.
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12
In a large, heavy sauce pan bring the water to a boil.
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13
Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine.
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14
When grits thicken add milk, cream and butter and return to a boil.
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15
Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy.
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16
Taste and season with salt and pepper.
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17
Keep covered and warm until ready to serve.
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18
Combine all ingredients thoroughly and store in an airtight jar or container.
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19
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch.
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20
Published by William and Morrow, 1993.
