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CATEGORY CUISINE TAG YIELD
Meats, Dairy Cajun 1 Servings

INGREDIENTS

2 qt Chicken broth
2 1/2 c Coarse ground white grits
1 c Whipping cream
Salt and freshly ground
black pepper to taste
Tasso Gravy
1/4 c Butter
1/2 c All-purpose flour
4 c Chicken broth
1/3 c 3 oz. diced Tasso Cajun
ham or other
well-seasoned
smoked ham
Shrimp and Sausage
1 1/2 lb Hot Italian sausage links
1 1/2 lb Medium raw shrimp, peeled
deveined tails removed
Olive oil or butter
1/3 c Whipping cream
1/2 c Minced fresh parsley
servings.

INSTRUCTIONS

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@scsn.net> on Feb 23, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5567
Calories From Fat: 2389
Total Fat: 268.4g
Cholesterol: 1873.1mg
Sodium: 21918.2mg
Potassium: 6833.4mg
Carbohydrates: 412g
Fiber: 22.5g
Sugar: 16.7g
Protein: 381g


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