Shrimp And Andouille Sausage With Grits

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Framed Cooks


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1 cup grits

2 teaspoons vegetable oil

1/2 pound andouille sausage, sliced into 1/4-inch rounds

2 garlic cloves, minced

2 scallions, white and green parts separated and thinly sliced

4 teaspoons all-purpose flour

1 1/4 cups low-sodium chicken broth

1/4 cup heavy cream

1 pound medium shrimp, peeled and deveined

1 cup cherry tomatoes, cut in half

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