| 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 |
| 6 | 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 375°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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