10ozsliced smoked sausage or diced tasso ham (andouille if available)
1medium yellow onion diced
2stalks celery diced
1medium green pepper diced
1medium tomato diced
2large garlic cloves minced
2lb shrimp peeled and deveined
1tbspvegetable oil
¼cupflour
1qtchicken stock
2tbspGertie and Babs Mardi Fish Creole seasoning
½tbspWorcestershire sauce
1tbspGertie and Babs South of Buffalo hot sauce
2green onions sliced for garnish
Grits (local)
3cupswater
1cuplocal grits
2tbspunsalted butter
Kosher salt and pepper to taste
Directions:
1
Place 1 gal sauce pot on med-high heat and add oil. When shimmering, add smoked sausage
or tasso ham.
2
Cook sausage stirring occasionally for about 3 minutes until the edges start to brown, add garlic,
and stir about four times.
3
Add celery, stir occasionally for about 1 minute.
4
Add green pepper, onion, and Gertie and Babs Mardi Fish Creole seasoning. Cook stirring occasionally about 4
minutes.
5
Lower heat to low flame and slowly add flour, mix until incorporated about 30 seconds, slowly add diced
tomatoes, stirring,
then add stock again stirring until liquid starts to thicken.
6
Add Worcestershire and Gertie and Babs South of Buffalo Hot Sauce. Let simmer on low for about 35-45 minutes.
7
With about 20 minutes left in the simmering process, start cooking grits. Bring water, butter salt, and pepper to a
boil.
8
Add dry grits, whisking in slowly, and cook on very low until thick and soft. Check seasoning level and adjust to
taste with more
butter, salt, and or pepper and move to a warm spot on the stove (if you want to add local cheddar cheese now
would be a
good time).
9
Add shrimp to simmering liquid, cook until shrimp is orange/pink in color and gets opaque. Adjust seasoning if
necessary.
Ladle into warmed bowls over grits, and garnish with green onions.
Ingredients
Gravy
10ozsliced smoked sausage or diced tasso ham (andouille if available)
1medium yellow onion diced
2stalks celery diced
1medium green pepper diced
1medium tomato diced
2large garlic cloves minced
2lb shrimp peeled and deveined
1tbspvegetable oil
¼cupflour
1qtchicken stock
2tbspGertie and Babs Mardi Fish Creole seasoning
½tbspWorcestershire sauce
1tbspGertie and Babs South of Buffalo hot sauce
2green onions sliced for garnish
Grits (local)
3cupswater
1cuplocal grits
2tbspunsalted butter
Kosher salt and pepper to taste
Directions
Directions:
1
Place 1 gal sauce pot on med-high heat and add oil. When shimmering, add smoked sausage
or tasso ham.
2
Cook sausage stirring occasionally for about 3 minutes until the edges start to brown, add garlic,
and stir about four times.
3
Add celery, stir occasionally for about 1 minute.
4
Add green pepper, onion, and Gertie and Babs Mardi Fish Creole seasoning. Cook stirring occasionally about 4
minutes.
5
Lower heat to low flame and slowly add flour, mix until incorporated about 30 seconds, slowly add diced
tomatoes, stirring,
then add stock again stirring until liquid starts to thicken.
6
Add Worcestershire and Gertie and Babs South of Buffalo Hot Sauce. Let simmer on low for about 35-45 minutes.
7
With about 20 minutes left in the simmering process, start cooking grits. Bring water, butter salt, and pepper to a
boil.
8
Add dry grits, whisking in slowly, and cook on very low until thick and soft. Check seasoning level and adjust to
taste with more
butter, salt, and or pepper and move to a warm spot on the stove (if you want to add local cheddar cheese now
would be a
good time).
9
Add shrimp to simmering liquid, cook until shrimp is orange/pink in color and gets opaque. Adjust seasoning if
necessary.
Ladle into warmed bowls over grits, and garnish with green onions.
AuthorGertie and Babs Spice and Provision Co.DifficultyIntermediate
