This is not night-shade free with the inclusion of andouille but sometimes, you just gotta live a little.

INGREDIENTS:

• 3 strips of bacon
• 1/2 link of Andouille (omit if NSF)
• 1 lbs shrimp, peeled and deveined
• 1/2 Vidalia onion, diced
• 3 stocks of celery
• 1/2 cup of chopped leek tips (in place of bell pepper)
• 4 cloves of garlic
• 1 Tablespoon lemon zest
• 2 Tablespoons of night shade free tomato paste
• Juice of half a lemon
• 1/4 cup of dry white wine
• 1/4 cup of chicken or seafood stock
• 1/2 cup of parsley, chopped
• 1/4 cup of Manchego cheese
• Salt
• Black Pepper
• White pepper

INSTRUCTIONS:

1. Fry the bacon until crispy in a large skillet or cast iron.  Remove from pan and chop.
2. Add the diced sausage to the pan and sear.  Remove and chop.
3. Deglaze the pan with white wine and add all of the vegetables to the pan.  Saute  5 minutes.
4. Add stock, mock tomato paste, half the zest and lemon juice.  Simmer for 5 minutes.
5. Add the cooked sausage, bacon and shrimp.  Cook until the shrimp are done.
6. Salt and pepper to taste.
7. Top with parsley, zest and cheese.
8. Serve over plain grits or cheese grits (use the manchego)