Spicy shrimp and sausage over creamy white grits with tasso

1 Servings

Ingredients

Quantity Ingredient
2 quarts Chicken broth
2½ cup Coarse ground white grits
1 cup Whipping cream
Salt and freshly ground black pepper; to taste
Tasso Gravy
¼ cup Butter
½ cup All-purpose flour
4 cups Chicken broth
⅓ cup (3 oz.) diced Tasso Cajun ham or other well-seasoned smoked ham
Shrimp and Sausage
1½ pounds Hot Italian sausage links
1½ pounds Medium raw shrimp; peeled, deveined, tails removed
Olive oil or butter
⅓ cup Whipping cream
½ cup Minced fresh parsley
6 servings.

Directions

This comes from Magnolia's, a fantastic restuarant in historic Charleston, SC

In heavy soup pot, heat chicken broth to a boil. Rinse grits with water; drain and slowly stir into boiling chicken broth. Return to a boil; reduce heat and cook, stirring frequently, 25 to 30 minutes on low or until grits have absorbed chicken broth and are softened. Add cream; cook 20 minutes more, stirring frequently. Season with salt and pepper. Keep warm in double boiler until ready to serve. Thin with warm chicken broth, if necessary.

Tasso Gravy: In heavy saucepan, melt butter; whisk in flour until blended.

Cook over medium heat 3 to 5 minutes or until flour browns and has a nutty aroma. Slowly, whisk in cold chicken stock. Increase heat to high, stirring until mixture comes to a boil, whisking briskly to make a smooth gravy.

Reduce heat; simmer 10 to 15 minutes. Add ham; keep warm. 5 cups gravy.

Shrimp & Sausage: Place sausage in deep skillet; cover with water. Heat to a boil over medium-high heat; reduce heat and simmer 15 minutes. Drain; place on broiling rack. Roast sausage at 375øF until sausage begins to brown, about 15 minutes. Cool; cut into thin slices. Heat 2 tablespoons olive oil in 10-inch skillet. Cook shrimp in oil 3 to 4 minutes or until shrimp turns pink. Add reserved sausage pieces. Ladle tasso gravy into skillet; cook 1 to 2 minutes. Add cream; cook 1 minute. (If gravy is too thick, thin with additional chicken broth or water.) Spoon 1 cup grits into each serving bowl; ladle shrimp and sausage mixture over grits; sprinkle with parsley.

Posted to recipelu-digest by molony <molony@...> on Feb 23, 1998

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