Magnolia's Spicy Shrimp, Sausage and Tasso Gravy Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
Magnolia's Spicy Shrimp, Sausage and Tasso
Gravy over Creamy White Grits
Creamy White Grits
12 cups chicken broth
4 1/2 cups coarse stone-ground white grits
1 cup heavy cream
Salt and white pepper to taste
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 the grits for about 20-25 minutes, stirring
frequently. The grits should have absorbed all of the chicken stock
and become soft. Stir in 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 broth or water to thin
4 tablespoons butter
1/2 cup sliced Tasso, cut in 1-inch strips
1/2 cup flour
4 cups chicken broth
2 tablespoon finely chopped parsley
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
the 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 broth, stirring vigorously. Keep stirring constantly
until the broth thickens into gravy. Reduce the heat and simmer over
low heat for 15 minutes to cook out the starchy flavor. Add the
parsley. Simmer for another 5 minutes. Season to taste with salt and
Shrimp and Sausage
1/2 pound spicy Italian sausage (3/4 pound of raw)
1 tablespoon olive oil
2 pounds medium or large peeled and deveined shrimp
1 1/2 cups chicken broth
1 recipe Tasso Gravy
2 tablespoons finely chopped parsley
Preheat oven to 400 degrees F.
To cook Italian sausage: Place the Italian sausage on a baking sheet
with raised sides. Place on the top rack of the 400 degrees F oven
and bake for 10 to 15 minutes or until the sausage is firm and its
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 precooked 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 broth to deglaze the pan.
Add the Tasso Gravy and one Tablespoon of the parsley. Bring up to a
boil and let simmer for 1 minute. The last 1/2 cup of 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.
NOTE: If using large shrimp, allow 6 per person; for medium sized
shrimp, 8 to 10 shrimp.
Charleston, South Carolina
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