Spicy Shrimp, Sausage, and Tasso Gravy over White Grits
This very popular dish brings together all of the flavors of the Old South. The stone-ground grits are a must. It’s a great Low Country dish that can be served year round and turns up on local tables morning, noon, and night.
Ingredients
- Creamy White Grits
- Chicken broth - 12 cups
- Stone-ground Grits - 4-1⁄2 cups
- Heavy Cream - 1 cup
- Salt and white pepper to taste
- Tasso Gravy
- Butter - 1⁄4 cup (1⁄2 stick)
- Tasso - 1⁄2 cup, sliced, cut into 1-inch strips
- All-Purpose Flour - 1⁄2 cup
- Parsley - 2 tablespoons, finely chopped
- Salt and white pepper to taste
- Shrimp and Sausage
- Italian Sausage - 1⁄2 pound, spicy (3⁄4 pound if raw)
- Olive Oil - 1 tablespoon
- Shrimp - 2 pounds, medium or large, peeled and deveined
- Chicken broth - 2 cups
- Tasso Gravy - 1 recipe (above)
- Parsley - 2 tablespoons, finely chopped
Instructions
To make the creamy white grits: Bring the chicken broth to a boil in a heavy-bottomed 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 burn. 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 chicken stock and become soft. Stir in the heavy cream and cook for another 10 minutes, stirring frequently. The grits should now 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 them down.
To make the tasso gravy: In a heavy-bottomed saucepan melt the butter over low heat. Add the tasso and saute for 1 minute. 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 until the broth begins to thicken and is smooth. Gradually add the remaining 2 cups of broth, stirring 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 white pepper.
To cook the shrimp and sausage: Preheat the oven to 400 F. Place the Italian sausage on a baking sheet with raised sides. Place on the top rack of the preheated oven and bake for 10 to 15 minutes or until the sausage is firm and the juices run clear. Cool and cut into bite-size pieces.
In a heavy-bottomed frying pan heat the olive oil over medium heat. Add the sausage and sauté for 2 minutes to brown slightly. Add the shrimp and sauté until they begin to turn pink, about 1 minute. Add 1 cup of the chicken broth to deglaze the pan. Add the tasso gravy and 1 tablespoon of the parsley. Bring to a boil and let simmer 1 minute. The last cup of chicken stock is to be used to thin the gravy if needed.
To serve: 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.
