Spicy Shrimp, Sausage, Tasso Gravy & grits

Cooking Instructions

Creamy White Grits: 12 cups chicken broth 4 1/2 cups coarse stone ground white grits 1 cup heavy cream Salt and white pepper Shrimp and Sausage: 1/2 pound spicy Italian sausage 1 tablespoon olive oil 2 pounds medium or large peeled and deveined shrimp, see Cook's Note 1 1/2 cups chicken broth Tasso gravy, recipe follows 2 tablespoons finely chopped parsley Cook's Note: If using large shrimp, allow 6 per person; for medium sized shrimp, 8 to 10 shrimp. To make the grits, bring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan. Slowly pour in grits, stirring constantly. Reduce the heat to low and continue to stir so that the grits so not settle to the bottom and scorch. In about 5 minutes, the grits will plump up and become a thick mass. Continue to cook the grits for about 20 to 25 minutes, stirring frequently. The grits should have absorbed all of the stock and become soft. Stir in the heavy cream and cook for another 10 minutes, stirring frequently. The grits should have a thick consistency and be creamy, like oatmeal. Season, to taste, with salt and white pepper. Keep warm over low heat until ready to serve. If the grits become to thick, add warm chicken broth or water to thin them down. To make the Shrimp and Sausage: Preheat the oven to 400 degrees F. Place the Italian sausage on a baking sheet with raised sides. Place on the top rack of the oven and bake for 10 to 15 minutes or until the sausage is firm and the juices run clear. Cool and cut into small bite size pieces. Heat the olive oil in a heavy bottomed frying pan over medium heat. Add the sausage and saute for 2 minutes to brown slightly. Add the shrimp and saute until they begin to turn pink, no longer than 1 minute. Add 1 cup of chicken broth to deglaze the pan. Add the Tasso Gravy and 1 tablespoon of the parsley. Bring up to a boil and simmer for 1 minute. The last 1/2 cup of the chicken stock is to be used to thin the grav