| 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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