Spicy Shrimp And Sausage Over Creamy White Grits With Tas

Some will say we need to add “good works” to Christ’s work to be saved. Others will say since we are saved by God’s grace and because all of our sins are already forgiven in Christ we can live as we wish. So, the first says following God’s law is necessary to be saved. The other says following God’s law is unnecessary once saved. Both are terribly wrong! We are saved by grace alone, but the grace that saves is never alone. God’s grace will always give us the desire and ability to follow God. The greatest evidence that we are recipients of God’s grace will be seen through our obedience – not to get saved or stay saved, but proof that we truly are already saved.

Randy Smith

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
375Ã¸F 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