Andouille And Shrimp Quick Skillet Gumbo With "grits"

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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