Cajun Shrimp And Crab Over Polenta - cooking recipe

Ingredients

1 lb large shrimp (peeled and tails removed)
1/2 lb lump crabmeat (cleaned)
2 cups andouille sausages (cut into thin rounds)
1 cup onion, chopped
1 cup green pepper, chopped
1 jalapeno, thin sliced (I leave the ribs in but remove the seeds, I like some heat)
1 3/4 cups chicken broth
2 teaspoons garlic, minced
1/4 teaspoon celery seed
1 teaspoon cajun seasoning
1/2 teaspoon Old Bay Seasoning
1 pinch red pepper flakes
1 tablespoon olive oil
1 tablespoon flour
salt
pepper
Polenta
1 1/4 cups quick-cooking polenta (precooked maize meal, usually available at any major grocery store. If not, just buy regular polenta)
6 cups water
1/4 cup butter
1 cup monterey jack pepper cheese
salt
pepper

Preparation

Sausage -- In a large saute pan, add the sausage and cook 3-5 minutes until golden brown. Remove and put on a plate lined with a paper towel to drain. Reserve the drippings in the pan.
Vegetables -- Add the onion, green pepper, jalapeno and garlic and cook another minute or so.
Sauce -- Once the vegetables have cooked a minute or two, add the flour, add the chicken broth and bring to medium heat until it thickens slightly. Reduce to medium low and stir in the seasoning (celery seed, cajun seasoning, Old Bay and pepper flakes, salt and pepper to taste), shrimp and cook until they begin to curl and turn pink. Just 2-3 minutes.
Then before the shrimp are done, add the sausage back in and mix well, then add the crab meat and lightly toss so you don't break up the crab too much.
Polenta -- Whether it is quick cooking or regular cooking, just follow the directions according to directions. When done, just stir in the cheese and any salt and pepper if needed.
Serve -- Top the shrimp and crab over the polenta and enjoy and great comfort food meal.