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1
To make the grits, bring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan.
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2
Slowly pour in grits, stirring constantly.
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3
Reduce the heat to low and continue to stir so that the grits so not settle to the bottom and scorch.
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4
In about 5 minutes, the grits will plump up and become a thick mass.
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5
Continue to cook the grits for about 20 to 25 minutes, stirring frequently.
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6
The grits should have absorbed all of the stock and become soft.
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7
Stir in the heavy cream and cook for another 10 minutes, stirring frequently.
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8
The grits should have a thick consistency and be creamy, like oatmeal.
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9
Season, to taste, with salt and white pepper.
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10
Keep warm over low heat until ready to serve.
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11
If the grits become to thick, add warm chicken broth or water to thin them down.
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12
To make the Shrimp and Sausage: Preheat the oven to 400 degrees F. Place the Italian sausage on a baking sheet with raised sides.
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13
Place on the top rack of the oven and bake for 10 to 15 minutes or until the sausage is firm and the juices run clear.
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14
Cool and cut into small bite size pieces.
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15
Heat the olive oil in a heavy bottomed frying pan over medium heat.
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16
Add the sausage and saute for 2 minutes to brown slightly.
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17
Add the shrimp and saute until they begin to turn pink, no longer than 1 minute.
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18
Add 1 cup of chicken broth to deglaze the pan.
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19
Add the Tasso Gravy and 1 tablespoon of the parsley.
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20
Bring up to a boil and simmer for 1 minute.
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21
The last 1/2 cup of the chicken stock is to be used to thin the gravy, if needed.
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22
Divide the hot grits between 8 warm bowls.
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23
Spoon the shrimp, sausage mixture over the grits.
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24
Sprinkle with the remaining tablespoon of parsley and serve immediately.
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25
To make the Tasso Gravy, melt the butter in a heavy bottomed saucepan over low heat.
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26
Add the tasso.
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27
Saute for 1 minute, browning slightly.
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28
Make a roux by adding the flour and stirring until well combined.
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29
Continue to cook over low heat for 5 minutes.
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30
Stirring frequently until the roux develops a nutty aroma.
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31
Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously.
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32
Keep stirring constantly until the broth begins to thicken and is smooth.
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33
Gradually add the remaining 2 cups of broth, stirring constantly until the broth thickens into gravy.
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34
Reduce the heat and simmer over low heat for 15 minutes to cook out the starchy flavor.
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35
Add the parsley.
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36
Simmer for another 5 minutes.
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37
Season, to taste, with salt and white pepper.
