Shrimp, Sausage and Grits

For the grits:

Bring 3 cups of chicken broth and 1 cup of fat free 1/2 and 1/2 to a boil. Slowly add 1 cup of grits, stirring constantly. Reduce heat to medium, cover and cook for 5 minutes stirring occasionally. Stir in 2 ounces of shredded white cheddar cheese, salt, pepper and Frank’s hot sauce to taste. Keep warm over very low heat.

For the shrimp and sausage:

Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Cook bacon until crisp. Remove with a slotted spoon and set bacon aside. Saute onion, celery, red pepper, garlic and red pepper flakes (if desired) until softened.

Add sausage and cook 3-5 minutes. Stir in 2 Tablespoons of flour and cook 1-2 minutes. Add remaining 2 cups of chicken broth and bay leaf, stirring until it simmers; then add shrimp and cooked bacon. Cook 3-4 minutes or until shrimp turns a nice pink. Season with salt and pepper to taste.

Serve over grits. Top with parsley, green onion and Frank’s hot sauce.