Wait until you get a taste of this Shrimp and Andouille Sausage Recipe from Chef Martin Dobr at Martin’s Restaurant.

1 LB SHRIMP, (16 -20) SIZE. PEELED & DEVEINED
3/4 LB ANDOUILLE SAUSAGE, SLICED – SMALL PIECES
4 TBSP OLIVE OIL
1/2 ONION (6OZ) DICED SMALL
1/2 DICED GREEN PEPPERS
1/2 DICED RED PEPPER
1 STALK DICED CELERY (3OZ)
1 DICED TOMATO
1 CUP VEGETABLE OR CHICKEN BROTH
2-3 CLOVES OF GARLIC , CHOPPED FINE
¼ CUP HEAVY CREAM
SALT & PEPPER TO TASTE
1TSP CAJUN SEASONING, CHOPPED ITALIAN PARSLEY,

HEAT UP ½ OIL IN THE PAN OVER MEDIUM HEAT. ADD ANDOUILLE AND COOK FOR ABOUT 4 MINUTES.
ADD THE SHRIMP TO THE PAN. COOK ABOUT 4 MINUTES AND SET ASIDE.
HEAT OIL IN THE PAN ADD ONION,PEPPERS, & CELERY AND COOK 4-6 MINUTES .
ADD GARLIC, SEASONING,SALT, PEPPER, TOMATOES AND BROTH AND COOK 5 MINUTES.
ADD SHRIMP & SAUSAGE, BRING TO BOIL, ADD CREAM ANSD SPRINKLE WITH PARSLEY.
YOU CAN SERVE IT OVER RICE, GRITS OR PASTA.