You’ve been asking for it – since it’s not in either of the cookbooks. Enjoy and let me know how it goes!

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Ingredients
  • 1 tbl olive oil
  • 1 tbl butter
  • 1/2 tsp red pepper flakes
  • 1/4 lb tasso
  • 1/4 lb Andouille sausage
  • 1 yellow onion, diced
  • 1 bell pepper, assorted colors, diced
  • 1 stalk celery
  • 1 tbls garlic, minced
  • 1 qt tomatoes, diced
  • 3 1/4 cup white wine
  • 1/2 – 3/4 cup heavy cream
  • 2 lbs 21.25 Alabama Gulf Shrimp
  • 1 tbl Zatarains Creole Seasoning
  • 1 branch rosemary, stripped and chopped
  • 2 lemons, juice extracted
  • TT Worcestershire sauce
  • TT LuLu’s Perfect Pepper Hot Sauce
  • 1 bunch green onions, thinly sliced
  • 1/2 bunch parsley, finely chopped
  • 1/2 – 1 cup shredded parmesan cheese for garnish
  • Gouda Grits, recipe to follow
Instructions
  1. Heat Olive Oil and Butter over medium heat until butter melts.
  2. Add red pepper flakes.
  3. Once butter begins to sizzle, add celery and cook for 1-2 minutes, stirring constantly.
  4. Add bell peppers and continue to cook for an additional 1-2 minutes.
  5. Add yellow onions and cook for another 1-2 minutes
  6. Add garlic and allow vegetables to “sweat” until translucent in color.
  7. Add tomatoes, white wine, and heavy cream.
  8. Season the mixture with Zatarains Creole Seasoning.
  9. Add rosemary.
  10. Add Shrimp
  11. Add lemon juice, Worcestershire sauce, and LuLu’s Perfect Pepper Hot Sauce.
  12. Simmer the pan until the Shrimp are pink in color.
  13. Add green onions and parsley
  14. Serve over Gouda Grits
  15. Garnish with parmesan cheese

Gouda Grits

12

Ingredients
  • 6 cups of chicken stock
  • 2 cups of heavy cream
  • 2 cups of grits
  • TT salt
  • TT black pepper
  • TT cayenne pepper
  • TT hot sauce
  • 1 lb of shredded smoked Gouda Cheese
Instructions
  1. Bring Chicken stock and heavy cream to a boil over medium heat.
  2. Add grits, salt, black pepper, cayenne pepper, and hot sauce to the boiling liquid. Whisk well to avoid clumping.
  3. Turn heat to low and cover pot for about 30 minutes, whisking grits every 10 minutes to remove any lumps, or until most of the liquid has evaporated.
  4. Add cheese to grits, whisking until melted.
  5. Turn off heat and cover until ready.