GRITS

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(To order call 1-877-RICE -4-YOU or www.carolineplantationrice.com) 

Creamy White Grits  for 8

 

  • 12 cups chicken broth

  • 4 ½ cups coarse stone-ground white grits

  • 1 cup heavy cream

  • Salt and white pepper to taste

Bring chicken broth to boil.  Slowly pour in grits stirring constantly.  Reduce heat to low and continue to stir so grits don’t settle to bottom and scorch.  In 5 minutes, grits will plump up and become a thick mass.  Continue to cook for about 20-25 minutes stirring frequently.  Grits should have absorbed all of the stock by now and become soft.  Stir in heavy cream and cook another 10 minues.  Should be like creamy oatmeal.  Season with salt and pepper.

Tasso Gravy

 

  • 4 T. butter

  • ½ cup sliced Tasso cut in 1 inch strips

  • ½ cup flour

  • 4 cups chicken broth

  • 2 T. finely chopped parsley

  • Salt and white pepper to taste

Melt butter over low heat.  Add Tasso and sauté for 1 minute browning slightly.  Make a roux by adding flour and stirring  until well combined.  Continue to cook over low heat for about 5 minutes until roux develops a nutty aroma.  Turn heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously until broth begins to thicken and is smooth.  Gradually add remaining chicken broth stirring constantly until broth thickens into gravy.  Reduce heat and simmer over low for 15 minutes to cook out the starchy flavor.  Add parsley.  Season.

Shrimp and Sausage

 

  • ½ /3 Italian sausage

  • 1 T. olive oil

  • 2 # peeled and deveined shrimp

  • 1 ½ cups chicken broth

  • 1 recipe of Tasso Gravy

  • 2 T. chopped parsley

Preheat oven to 400 degrees.  Place sausage on baking sheet and put on top rack of hot oven.  Bake 10-15 minutes or until sausage is firm and juices run.  Cool and cut into bite sized pieces.  Heat olive oil in heavy frying pan over medium heat.  Add the precooked sausage and brown for 2 minutes.  Add shrimp and sauté until begin to turn pink – no longer than 1 minute.  Add 1 cup of chicken broth to deglaze the pan.  Add the Tasso gravy and one T. of the parsley.  Bring up to boil and let simmer for 1 minute.  The last ½ cup of broth is to be used to thin the gravy if needed.  Divide hot grits between 8 warm bowls.  Spoon the shrimp and sausage mixture over the grits.  Sprinkle with remaining tablespoon of parsley and serve immediately