I attended the Tom Douglas and Thierry Rautureau 5th anniversary party of their radio show on Saturday. I love their show because they always make me laugh and they seem to be having so much fun on the show.
I got to meet George Giles, the winner of the Best Dish recipe competition and convinced him to give me the winning recipe.
Click here to watch video. You can also spend Valentine's day at the palace ballroom. Click here for more details.
George's World Famous
Spicy Sausage, Shrimp and Creamy Grits
with Smoked Ham Gravy
SAUSAGE AND SHRIMP MIXTURE
2 tablespoons extra virgin olive oil
1 medium onion, finely diced
3 cloves medium garlic, finely chopped
1 pound bulk hot Italian Sausage
12 oz. package Andouille sausage links cut into ¼ inch rounds, some rounds cut in half
1/2-cup all-purpose flour
3 cups Smoked Ham Shank Stock (recipe follows)
1-cup chicken stock
2 bay leaves
1 1/2 pounds raw shrimp (31 – 40 count) peeled and deveined
1/8-teaspoon cayenne pepper
½ lemon, juiced
2 tablespoons minced fresh flat-leaf parsley
6 green onions, thinly sliced
1 teaspoon Tabasco
Salt and Pepper to taste
Break down the Italian sausage and brown with the Andouille sausage in a large deep skillet in the olive oil and set aside. Remove all but 2 tablespoons of the accumulated oil.
Sauté the onion until soft (3 to 4 minutes). Add the garlic and sauté for 1 minute.
Add the flour and stir to create a roux.
Slowly whisk in the Smoked Ham Shank and chicken stock. Add the Bay leaves and browned sausage. Simmer for 10 minutes stirring occasionally.
Add the shrimp. Cook the shrimp until done, about 2 to 3 minutes.
Reduce heat to low. Stir in the cayenne, Tabasco, lemon juice, parsley and green onions. Salt and pepper to taste.
Spoon a mound of the grits into a soup plate. Ladle the sausage and shrimp mixture over the grits and serve immediately.
I got to meet George Giles, the winner of the Best Dish recipe competition and convinced him to give me the winning recipe.
Click here to watch video. You can also spend Valentine's day at the palace ballroom. Click here for more details.
George's World Famous
Spicy Sausage, Shrimp and Creamy Grits
with Smoked Ham Gravy
SAUSAGE AND SHRIMP MIXTURE
2 tablespoons extra virgin olive oil
1 medium onion, finely diced
3 cloves medium garlic, finely chopped
1 pound bulk hot Italian Sausage
12 oz. package Andouille sausage links cut into ¼ inch rounds, some rounds cut in half
1/2-cup all-purpose flour
3 cups Smoked Ham Shank Stock (recipe follows)
1-cup chicken stock
2 bay leaves
1 1/2 pounds raw shrimp (31 – 40 count) peeled and deveined
1/8-teaspoon cayenne pepper
½ lemon, juiced
2 tablespoons minced fresh flat-leaf parsley
6 green onions, thinly sliced
1 teaspoon Tabasco
Salt and Pepper to taste
Break down the Italian sausage and brown with the Andouille sausage in a large deep skillet in the olive oil and set aside. Remove all but 2 tablespoons of the accumulated oil.
Sauté the onion until soft (3 to 4 minutes). Add the garlic and sauté for 1 minute.
Add the flour and stir to create a roux.
Slowly whisk in the Smoked Ham Shank and chicken stock. Add the Bay leaves and browned sausage. Simmer for 10 minutes stirring occasionally.
Add the shrimp. Cook the shrimp until done, about 2 to 3 minutes.
Reduce heat to low. Stir in the cayenne, Tabasco, lemon juice, parsley and green onions. Salt and pepper to taste.
Spoon a mound of the grits into a soup plate. Ladle the sausage and shrimp mixture over the grits and serve immediately.
SMOKED HAM SHANK STOCK
(Prepare a day in advance)
1 celery rib, coarsely chopped1 medium carrot, coarsely chopped½ medium onion, coarsely chopped1 bay leaf6 – 8 pepper corns1 1/2 – 2 pounds smoked ham shanks1-quart chicken stock1-quart water
Place all ingredients in a 4 qt. stockpot. Bring to a boil. Reduce heat and simmer gently uncovered for 2 – 2 1/2 hours or until liquid reduces to 4 cups.
Remove shanks and set aside. When cool remove meat from the bones and save for other uses.
Strain out solids. When stock cools to room temperature place in refrigerator covered overnight. The next day skim fat off the top.
CREAMY GRITS
1 ½ cups quick grits3 cups milk (or half and half)3 cups chicken stock¾ teaspoon salt2 tablespoons butterDash of pepper
Bring the milk, chicken stock and salt to a boil in a large pot.
Whisk in the grits. Cover the pot and reduce heat to low.
Cook until grits thicken, stirring occasionally. (5 to 10 minutes)
Stir in butter and pepper.
NOTES
Start the grits before you add the shrimp to the sausage shrimp mixture. When the grits are almost done , add the shrimp.
Serves 6 with leftovers.
(Prepare a day in advance)
1 celery rib, coarsely chopped1 medium carrot, coarsely chopped½ medium onion, coarsely chopped1 bay leaf6 – 8 pepper corns1 1/2 – 2 pounds smoked ham shanks1-quart chicken stock1-quart water
Place all ingredients in a 4 qt. stockpot. Bring to a boil. Reduce heat and simmer gently uncovered for 2 – 2 1/2 hours or until liquid reduces to 4 cups.
Remove shanks and set aside. When cool remove meat from the bones and save for other uses.
Strain out solids. When stock cools to room temperature place in refrigerator covered overnight. The next day skim fat off the top.
CREAMY GRITS
1 ½ cups quick grits3 cups milk (or half and half)3 cups chicken stock¾ teaspoon salt2 tablespoons butterDash of pepper
Bring the milk, chicken stock and salt to a boil in a large pot.
Whisk in the grits. Cover the pot and reduce heat to low.
Cook until grits thicken, stirring occasionally. (5 to 10 minutes)
Stir in butter and pepper.
NOTES
Start the grits before you add the shrimp to the sausage shrimp mixture. When the grits are almost done , add the shrimp.
Serves 6 with leftovers.
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1 comment:
This looks amazing!!
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