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Magnolias’ Spicy Shrimp and Sausage with Tasso Gravy over Creamy White Grits

From: Port of Call-Magnolias
Serves 8

Ingredients:
Creamy White Grits:
12 cups chicken broth
4 ½ cups course-ground white grits
1 cup heavy cream
Salt and pepper to taste

Tasso Gravy:
4 tbsp butter
½ cup sliced Tasso, cut in one inch strips
½ cup flour
4 cups chicken broth
2 tbsp finely chopped parsley
*Salt and pepper to taste

Shrimp and sausage:
½ pound spicy Italian sausage (3/4 raw)
1 tbsp olive oil
2 pounds medium or large shrimp, peeled and de-veined
1 ½ cups chicken broth
1 recipe Tasso Gravy
2 tbsp finely chopped parsley

Preparation:

Creamy White Grits-
Bring the chicken broth 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 grits for about 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. 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 grits become too thick use warm chicken stock or water to thin them down.

Tasso Gravy-
Melt butter into 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 roux develops a nutty aroma. Bring the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously.

Keep stirring until broth begins to thicken and becomes smooth. Gradually add the remaining 2 cups of broth, stirring constantly until the broth turns into gravy. Reduce heat and simmer over low heat foe 15 minutes to cook out the starchy flavor.

Add the parsley.

Simmer for 5 minutes. Season to taste with salt and pepper.

“What in the world is Tasso? It’s the lean strips of boneless pork, which are marinated in a special; seasoning and then heavily smoked to create a Cajun delicacy. Large pieces if tender lean pork tumbled in a seasoning mixture of salt, red pepper, black pepper, garlic, jalapeno peppers, mustard, and vinegar then smoked to perfection in a smokehouse.�

Shrimp and sausage-
Preheat oven to 400°F
To cook the Italian sausage: Place the Italian sausage on a baking tray with raised edges. Place on the top rack of the 400° oven for 10-15 minutes or until the sausage is firm and the juices run clear. Cool and cut into small bite-sized pieces.

Heat the olive oil in a heavy bottomed frying pan over medium heat. Add the precooked sausage and sauté for a minute or two to brown slightly. Add the shrimp and sauté until they begin to turn pink (no longer than 1 minute). Add one cup of chicken broth to deglaze the pan.

Add the Tasso gravy and one tablespoon of the parsley. Bring up to boil and let simmer for 1 minute. The last ½ cup of the chicken stock is to be used to thin the gravy if needed. Divide the hot grits between 8 warm bowls. Spoon the shrimp sausage mixture over the grits. Sprinkle with the remaining tablespoon of parsley and serve immediately.