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Spicy Shrimp, Sausage and Tasso Gravy O




Source of Recipe


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List of Ingredients





CREAMY WHITE GRITS

12 cups chicken stock, homemade or Swanson’s Low-Sodium
4 ½ cups coarse stone-ground white grits
1 cup heavy cream
Salt and white pepper to taste

Bring the chicken stock to a boil in a heavy-bottomed stockpot or large saucepan. Slowly pour in the grits, stirring constantly. Reduce the heat to low and continue to stir so that the grits do 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 20 – 25 minutes, stirring frequently. The grits should have absorbed all of the chicken 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 too thick, add warm chicken stock or water to thin them.

TASSO GRAVY
4 tablespoons butter
½ cup sliced Tasso, cut into 1-inch strips
½ cup flour
4 cups chicken stock, homemade or Swanson’s Low-Sodium
Salt and white pepper to taste

Melt the butter in a heavy-bottomed saucepan over low heat. Add the Tasso. Sauté for 1 minute, browning slightly. Make a roux by adding flour and stirring until well combined.

Continue to cook over low heat for 5 minutes, stirring frequently until the roux develops a nutty aroma. Turn the heat up to medium and gradually add 2 cups of the chicken stock, stirring vigorously. Keep stirring constantly until the stock begins to thicken and is smooth. Gradually add the remaining 2 cups of stock, stirring constantly until the mixture thickens into gravy. Reduce the heat and simmer over low heat for 15 minutes to cook out the starchy flavor of the flour. Add the parsley. Simmer another 5 minutes. Season to taste with salt and white pepper.

SHRIMP AND SAUSAGE
¾ pound spicy Italian sausage
1 tablespoon olive oil
2 pounds medium or large shrimp, peeled and deveined
1 ½ cups chicken stock, homemade or Swanson’s Low-Sodium
1 recipe Tasso Gravy
2 tablespoons finely chopped parsley

Preheat the oven to 400 degrees.

Place the Italian sausage on a baking sheet with raised sides. Place on the top rack of the 400-degree oven and bake for 10 to15 minutes, or until the sausage is firm and its juices run clear. Cool. Cut into bite-sized pieces.

Heat the olive oil in a heavy-bottomed frying pan over medium heat. Add the cooked sausage and sauté for 2 minutes to brown slightly. Add the shrimp and sauté until they begin to turn pink, no longer than 1 minute. Add 1 cup of the chicken stock to deglaze the pan. Add the Tasso Gravy and I tablespoon of the parsley. Bring up to a boil and let simmer for 1 minute. The last ½-cup of chicken stock can be used to thin the gravy if needed.

Divide the grits between 8 warm bowls. Spoon the shrimp and sausage mixture over the grits. Sprinkle with the remaining tablespoon of parsley and serve immediately.

Serves: 8


Recipe