24 Large fresh shrimp peeled & deveined
2 cups Tasso Gravy (recipe below)
3 cups prepared grits or cheese grits
3 links andouille sausage crumbled & browned
salt and pepper to taste
1/2 cup finely sliced green onion for garnish
TASSO GRAVY:
1/4 cup each bell pepper, onion & celery (Holy trinity)
1 1/2 ounces clarified butter
1 1/2 ounces flour
1/2 tsp chopped garlic
1/2 ounce white wine
2 1/2 cups chicken stock
1 tsp fresh thyme chopped
pinch white pepper
3/4 ounce chicken consomme
14 lbs Tasso hom, diced ¼" thick rinsed well
Tasso Gravy: Heat butter & flour in heavy pan to make golden brown roux. Add bell pepper, onion & celery, stir to coat, & cook 2 minutes. Add garlic & cook another minute.
Add wine & cayenne. Stir to remove any lumps.
Add stock, consommé, thyme & andouille.
Bring to a boil, stirring. Add Tasso & simmer for another minute.
GRITS: Prepare cheese grits or simple seasoned grits.
May use previously frozen cheese grits if desired.
Saute shrimp until ¾ cooked. Season with a little salt & pepper. Add prepared Tasso Gravy, bring to a simmer & pour over prepared grits.
Garnish with green onions.