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Ingredients

• 2-3 tablespoons vegetable oil (a couple turns of the pan), divided
• 1 pound Andouille sausage, casing removed and diced
• 4 tablespoons butter, divided
• 2 red bell peppers, seeded and chopped
• 2 green bell peppers, seeded and chopped
• 4 ribs celery with leafy tops, chopped
• 2 small onions, chopped
• 4 large cloves garlic, chopped
• 1 fresh bay leaf
• Salt and pepper
• 3 tablespoons fresh thyme, chopped
• 2 tablespoons flour
• 2 tablespoons tomato paste
• 1 pound large shrimp, deveined and tails removed, coarsely chopped
• 1 rounded tablespoon Old Bay Seasoning
• 1/4 cup hot sauce, such as Frank’s RedHot
• 1 cup crisp-tasting beer (think of a use for the rest)
• 4 cups chicken broth or stock, divided (32 ounces)
• 1 cup quick-cooking polenta
• 2 tablespoons honey
• Thinly sliced scallions, whites and greens, for garnish
• 4 tablespoons butter, divided

Description

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