Shrimp and Grits with Tomato Cream Sauce

For the sauce:
1 T. butter
1/2 c. heavy cream
1 1/2 c. tomato, diced
1/4 c. chicken broth
1/2 c. green onions, chopped (green parts only)
1 T. dry sherry
salt and pepper to taste

For the shrimp:
1 T. butter
1 c. kielbasa, cut into 1/2" thick slices
1/4 c. onion, diced
1/4 c. red bell pepper, diced
1/4 c. yellow bell pepper, diced
1 T. garlic, minced
16 large shrimp, peeled and deveined (tails left on)
2 t. Old Bay seasoning
1/2 t. each cayenne, kosher salt, and black pepper
2 T. dry sherry

For the grits:
1 c. white or yellow grits
salt and pepper to taste
4 t. butter, divided
milk

For the sauce:
Saute tomatoes in butter in a small saucepan. Cook for 2 minutes, then add cream and broth. Reduce heat to medium-low and simmer 5 minutes.
Stir in scallions and 1 T. sherry. Season with salt and pepper, simmer 3 minutes. Keep sauce warm over very low heat.

For the shrimp:
Saute kielbasa in butter in a nonstick skillet over medium heat for 1 minute. Add onion, peppers and garlic; saute until onion is softened, about 4 minutes.
Season shrimp with old bay, cayenne, salt, and pepper, then add to kielbasa. Saute 3 minutes, or until shrimp are fully cooked. Deglaze with 2 T. sherry and cook 1 minute, or until sherry evaporates. To serve, divide grits among 4 bowls, then top with shrimp and kielbasa. Serve sauce on the side.

For the grits:
Prepare grits according to package directions (use equal parts milk and water for the liquid.) Season and keep warm.
Top each serving with 1 t. butter.

Makes 3 c. shrimp, 2 c. sauce, 3 c. grits. Total time 30 minutes.

Verdict:
Blake specifically asked that we not have grits. Grits give him the willies because of some field trip he went on to the Provo sewage treatment plant. Don't ask. Anyhow...no grits, so we had polenta instead. Polenta and grits are like siblings so feel free to use either. This meal reminded me of something from the South. It has a lot of different flavors, each one unique on its own, but they seemed to work well together.

Red Beans with Andouille Sausage

Ingredients:
1 t. vegetable oil
1 lb. andouille sausage, halved lengthwise and cut into 1 inch pieces
1 onion, diced small
2 garlic cloves, finely chopped
1 bag (1 lb.) dried small red beans, soaked overnight and drained
coarse salt and pepper

Directions:
In a large saucepan, heat oil.
Add andouille; cook until fat is release and sausage is slightly golden in spots, 10-12 minutes. Using a slotted spoon, transfer to a plate.
Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add beans and 4 1/2 c. water; bring to a boil.
Reduce to a simmer, partially cover and cook until beans are tender, 1 to 1 1/2 hours, adding more water if necessary. Stir in andouille and heat through; season with salt and pepper. Serve.

Makes 4 servings. Total time 1 hour 20 minutes.

Verdict:
Some preparation is needed to make this soup. You have to soak the beans overnight which requires a little planning. I couldn't find andouille sausage so I substituted a cooked chicken sausage. You could also use kielbasa or another smoked sausage. This was a hearty soup. It would be good with cornbread as it has kind of a Southern feel. I would probably add a little red pepper flakes to give it a little kick.

Creamy White Mac & Cheese With Apples and Kielbasa

For the topping:
Melt;Add:
1/2 stick butter
1 sleeve saltine crackers, crushed

For the macaroni and cheese:
Cook; Reserve:
1/2 lb. dry elbow macaroni
1 c. pasta water
Melt; Whisk In; Stir In:
2 T. butter
2 T. flour
3/4 c. whole milk
3/4 c. heavy cream
pinch of nutmeg
2 c. white cheddar, shredded
4 oz. cream cheese

For sauteed kielbasa and apples:
Brown in 1 T. olive oil:
1 lb. kielbasa, cut into 1" pieces
Saute in 2 T. butter; Add:
2 c. granny smith apples, cored and sliced
2 T. sugar
1 T. lemon juice

Directions:
Preheat oven to 400.
Rub inside of 2 qt. baking dish with softened butter. Bring large pot of salted water to boil for macaroni.
Cook pasta according to package directions. Drain and reserve 1 c. pasta water.
Melt 1/2 stick butter for the topping in a non stick skillet. Add crackers and cook until lightly browned.
Melt 2 T. butter in a small saucepan.
Whisk in flour, cook 1 min. then gradually whisk in milk, cream and nutmeg. Bring to a boil, stirring constantly, then add cheeses, stirring until melted. If sauce seems to thick, add reserved pasta water to thin sauce.
Toss sauce with macaroni.
Coat buttered baking dish with a dusting of crumb topping. Top macaroni mixture with remaining crumbs and bake 20 min.

For the kielbasa:
Brown kielbasa in oil in nonstick skillet about 5 min. Transfer to a plate. Return pan to burner.
Saute apple slices in butter in the same pan until softened, 2-3 min. Add remaining ingredients and cook just until sugar dissolves, 1-2 minutes. Return sausage to skillet and toss to combine.

Makes 4-6 servings. Total time 45 minutes.

Verdict:
First off when I made this I couldn't find white cheddar so I just used extra sharp cheddar. It worked good. This is yummy. Salty cracker goodness with noodles and cheese underneath. It is a yummy combo. When you add the kielbasa and apples to the mix it is like a little slice of heaven.