Skillet Shrimp & Sausage

There’s something about shrimp and sausage that makes my mouth tingle and my taste buds explode with delight. And that's about as fine as it gets.

The combination goes together like eggs with grits, cane syrup with yams and butter on bread. We combine shrimp and sausage in gumbo, jambalaya, shrimp boils – so, why not in a po-boy?

The recipe below is a really fantastic meal served over a bed of white rice, cooked pasta and yep, piled high between a 6-inch loaf of hot crusty French bread. Any way you serve it, know that this is about as fine of eating as it gets. Enjoy!

Skillet Shrimp & Sausage

1 shallot, chopped
2 tablespoons butter
1 tablespoon hot pepper sauce
1/4 cup dry white wine
1/2 pound Conecuh or andouille sausage, sliced
1 red bell pepper, sliced
1 to 2 cups sliced onion
3 garlic cloves, minced
1/4 cup olive oil
1 to 1 1/2 pounds uncooked large shrimp, peeled and deveined
4 plum tomatoes, chopped
1 teaspoon Cajun seasoning
1 teaspoon Seafood Seasoning
Salt and pepper

In a small saucepan, cook shallot in the butter until tender. Add wine and cook until wine has evoporated to a thin syrup.

In a large skillet, cook sausage, bell pepper and onion until brown adding the garlic toward the end. Remove grease. Add olive oil, shrimp, tomatoes, seasonings and sauté until shrimp just turns pink. Pour in the wine reduction and heat a few more minutes.

Note: Conecuh sausage is an Alabama specialty. You can order it on-line or use another type of hickory smoked link sausage.