Cajun Sausage Shrimp & Chicken Sauce

Winner: Harriet M. Masingill

• 1 lb. medium-size raw shrimp
• 1 lb. Monroe Sausage-Mild
• 1 med. onion, chopped (about 1 cup)
• 1 green pepper, chopped (about 1 cup)
• 1 Tbs. olive oil
• 2 garlic cloves, minced
• 1 Tbs. all-purpose flour
• 1 ¾ cups chicken broth
• *6 chicken tenders, cut in bite size pieces (stir fried until done)
• ½ tsp Old Bay Seasoning
• ¼ tsp. celery seed
• ¼ tsp. black pepper
• ¼ tsp. salt

Peel and devein shrimp-set aside. Cut sausage into ¼” thick slices. Cook sausage in olive oil in large skillet over medium heat until golden brown. Remove sausage and drain on paper towel-reserve drippings in pan.

Sauté onion and bell pepper in drippings until tender. Add garlic and sauté 1 minute more. Whisk in flour and cook, whisking constantly until flour is browned. Whisk in chicken broth.. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in shrimp and cook until shrimp turn pink. Stir in sausage and chicken bites (which have been stir-fried until done) and next 4 ingredients; cook stirring occasionally.

Serve over grits for brunch; at lunch or dinner, ladle sausce into freshly baked pastry shells; or for a change, over hot cooked pasta or rice.

* ½ lb. fresh crabmeat (lump), drained may be substituted.

Serves 6