My search for great recipes to go with our Mardi Gras feast brought to mind one of our favorites; Spicy Shrimp and Sausage over Creamy Cheese Grits, a contribution from our good friend "Chef Rock" Harper. Recognized as an "iconic" southern dish, Shrimp and Grits started out as a seasonal fisherman's dish also known as "breakfast shrimp." Chef Rock takes this southern classic to new heights with the addition of Andouille sausage, a blend of 3 cheeses and of course some UncleBrutha's™ ALLSAUCE™ No.10.
Spicy Shrimp and Sausage
over Creamy Cheese Grits
over Creamy Cheese Grits
Ingredients:
1) 1 ½ cups Chicken Broth
2) 2 cups water
3) 1 cup course stone-ground White Grits 4) 1 cup heavy Cream
5) Salt and White Pepper to taste
6) 1 cup shredded Cheddar Cheese
7) 1 cup Mascarpone Cheese
Preparation:
1) Bring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan.
2) Slowly pour in the grits, stirring constantly.
3) Reduce the heat to low and continue to stir so that the grits do not settle to the bottom and scorch.
4) In about 5 minutes, the grits will plump up and become a thick mass.
5) Continue to cook the grits for about 20 to 25 minutes, stirring frequently. The grits should have absorbed all the chicken stock and become soft.
6) Stir in heavy cream and cook for another 10 minutes, stirring frequently. The grits should have a thick consistency and be creamy like oatmeal.
7) Stir in cheeses, mixing well
8) Season to taste with salt and white pepper.
9) Keep warm over low heat until ready to serve.
Note: If the grits become too thick, add warm chicken broth or water to thin them down.
The Tasso Gravy
Ingredients:
1) 4 tbs. Butter
2) ½ cup sliced Tasso - cut in 1 inch strips
3) ½ cup Flour
4) 4 cups Chicken Broth
5) ¼ cup UncleBrutha’s™ ALLSAUCE™ No. 10
6) 2 tbs. finely chopped Parsley
7) Salt and Pepper to taste
Preparation:
1) Melt the butter in a heavy-bottomed saucepan over low heat. Add the Tasso.
2) Saute for 1 minute, browning slightly.
3) Make a roux by adding the flour and stirring until well combined. Continue to cook over low heat for 5 minutes until the roux develops and nutty aroma.
4) Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously.
5) Keep stirring constantly until the broth begins to thicken and is smooth.
6) Gradually add the remaining 2 cups of broth and UncleBrutha’s™ ALLSAUCE™ No. 10, stirring constantly until the broth thickens into gravy.
7) Reduce the heat and simmer over low heat for 15 minutes to cook out the starch flavor.
8) Add the parsley.
9) Simmer for another 5 minutes.
10) Season to taste with salt and white pepper.
The Andouille Sausage and Shrimp
Ingredients:
1) 1lb Andouille Sausage, sliced or crumbled
2) 1lb large, raw Shrimp, peeled and deveined
3) 1 clove garlic, minced
4)
Preparation:
1) Heat sausage, garlic and shallots in a skillet over medium high heat for 3 to 5 minutes until sausage is browned
2) Add the shrimp and saute until pink.
3) Pour the finished tasso gravy into the shrimp skillet, reduce heat and simmer for 2 minutes.
The Final Assembly
1) Serve the hot andouille sausage and the shrimp over the cheese grits.
2) Garnish with Reggiano Cheese
