Magnolias Spicy Shrimp Sausage And Tasso Gravy Over Creamy White Grits Recipes

SHRIMP AND TASSO GRAVY OVER YELLOW GRITS

Steps:

• For the grits: Bring the milk, salt, butter and 6 cups water to a boil over medium heat in a heavy-bottomed pot. Slowly pour in the grits, stirring constantly. Reduce the heat and continue to stir for several minutes to make sure the grits do not scorch. Continue to cook the grits for about 20 to 25 minutes, stirring frequently. Keep warm until ready to serve. If they become too thick, add warm water or milk to thin.
• For the tasso gravy: Cook the leeks in 1 tablespoon butter in a medium saucepan until soft. Add the chili powder, paprika, basil, oregano, black pepper, seasoning salt, thyme, garlic and seafood seasoning, stirring to release the flavors. Add the clam juice and tomato juice and simmer for 10 minutes. Add the half-and-half and simmer for 10 minutes. Make a roux with the flour and the 3 tablespoons melted butter in a small bowl. Slowly add it to the gravy mixture, stirring vigorously. Keep stirring until the mixture thickens. Remove from heat and add ham.
• For the shrimp: Saute the shrimp in the butter in a large saute pan until they start to turn pink. Add the tasso gravy and simmer for 1 to 2 minutes.
• To serve: Top each plate with some grits and spoon the shrimp and tasso gravy over the top. Serve immediately.

QUICK, EASY AND SPICY SAUSAGE GRAVY OVER GRITS OR BISCUITS

Steps:

• Sausage -- In a medium sauce pan, saute the sausage, breaking it up as it cooks, on medium heat until cooked through. Make sure to drain the sausage well before making the rest of the sauce. I use hot breakfast sausage, but use what you like best).
• Once the sausage is drained well, return to the sauce pan and add the green chilies, scallions, cream, red pepper flakes, cumin and oregano. Mix well to combine and taste for any additional seasoning (salt or pepper). Let it simmer on medium to medium low for 4-5 minutes. The cream will help it thicken naturally.
• After the gravy cooks 4-5 minutes, stir in the cheese and heat through just to melt the cheese. This should be done just a few minutes before serving.
• Prepare the Base -- As I said, you can really use anything. Grits were excellent, croissants would be wonderful too. I happen to use Pillsbury (or a canned) biscuit, or you could certainly make your own too. I cooked the biscuits according to package directions. But NOTE, I brushed the biscuits (before baking) with a mix of butter, chili powder, and cumin for a little extra flavor.
• Serve -- Simply serve the gravy over your choice of the bottom layer. Garnish with extra cheese if you want and the extra scallion. A poached egg would be great, or even some scrambled eggs on the side. Just ENJOY!

SHRIMP AND GRITS WITH TASSO GRAVY RECIPE

Steps:

• Melt butter over medium heat in a large, heavy skillet. Add shrimp and cover with seasoning. Saute for 3-4 minutes. Remove shrimp from skillet and set aside. In same skillet, add butter and Tasso ham. Saute for approximately 5 minutes over medium heat. Add flour and Creole seasoning, stirring to form a roux. Continue to cook until roux is lightly browned. Add chicken stock and cream, and stir until completely thickened. Adjust thickness as needed with a little more cream if necessary. When sauce is complete, add shrimp and parsley to sauce and hold warm until ready to serve. Spoon gravy over creamy grits and top with shrimp.

SHRIMP & GRITS W/ ANDOUILLE SAUSAGE AND TASSO GRAVY RECIPE

Steps:

• Heat oil in sauté pan, sauté ½ of the green onion. Add sausage, cook then add shrimp and cook till done. Add Tasso gravy and toss to coat and heat all the way through. Place serving of hot creamy grits in each pasta bowl and pour portion of shrimp mixture over the grits. Garnish each dish with remaining green onions.