Yield: 1 Servings
Measure | Ingredient |
---|---|
2 quarts | Chicken broth |
2½ cup | Coarse ground white grits |
1 cup | Whipping cream |
\N \N | Salt and freshly ground black pepper; to taste |
\N \N | 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 |
\N \N | Shrimp and Sausage |
1½ pounds | Hot Italian sausage links |
1½ pounds | Medium raw shrimp; peeled, deveined, tails removed |
\N \N | Olive oil or butter |
⅓ cup | Whipping cream |
½ cup | Minced fresh parsley |
\N 6 | servings. |
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