In a saute pan, over medium heat, melt the butter. Stir in the flour
and
cook for 4 to 6 minutes for a medium brown roux, about the color
of peanut
butter. Add the onions, peppers, and celery. Season with salt and
cayenne.
Continue cooking until the vegetables are wilted, about 8 minutes.
Add the
sausage and continue to cook for 2 minutes. Season the shrimp with
salt and
cayenne. Add the shrimp. Stir in the water. Bring the liquid to
a simmer and
continue to cook for 8 to 10 minutes, until the mixture coats the
back of a
spoon. Remove from the heat and stir in the green onions. To serve,
spoon
the grits in the center of each serving bowl. Spoon the shrimp mixture
over
the grits. Garnish with parsley.
Yield: 6 servings