This comes from Magnolias, a fantastic restuarant in historic Charleston, SC In heavy soup pot, heat chicken broth to a boil. Rinse grits with water; drain and slowly stir into boiling chicken broth. Return to a boil; reduce heat and cook, stirring frequently, 25 to 30 minutes on low or until grits have absorbed chicken broth and are softened. Add cream; cook 20 minutes more, stirring frequently. Season with salt and pepper. Keep warm in double boiler until ready to serve. Thin with warm chicken broth, if necessary. Tasso Gravy: In heavy saucepan, melt butter; whisk in flour until blended. Cook over medium heat 3 to 5 minutes or until flour browns and has a nutty aroma. Slowly, whisk in cold chicken stock. Increase heat to high, stirring until mixture comes to a boil, whisking briskly to make a smooth gravy. Reduce heat; simmer 10 to 15 minutes. Add ham; keep warm. 5 cups gravy. Shrimp & Sausage: Place sausage in deep skillet; cover with water. Heat to a boil over medium-high heat; reduce heat and simmer 15 minutes. Drain; place on broiling rack. Roast sausage at 375F until sausage begins to brown, about 15 minutes. Cool; cut into thin slices. Heat 2 tablespoons olive oil in 10-inch skillet. Cook shrimp in oil 3 to 4 minutes or until shrimp turns pink. Add reserved sausage pieces. Ladle tasso gravy into skillet; cook 1 to 2 minutes. Add cream; cook 1 minute. (If gravy is too thick, thin with additional chicken broth or water.) Spoon 1 cup grits into each serving bowl; ladle shrimp and sausage mixture over grits; sprinkle with parsley. 6 servings. Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (4405g)|
|Recipe Makes: 1|
|Calories from Fat: 3045 (68%)|
|Amt Per Serving||% DV|
|Total Fat 338.3g||451 %|
|Saturated Fat 132.1g||660 %|
|Monounsaturated Fat 142.2g|
|Polyunsanturated Fat 38.5g|
|Cholesterol 1811.4mg||557 %|
|Sodium 18983.9mg||655 %|
|Potassium 4386.4mg||115 %|
|Total Carbohydrate 65.4g||19 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 62.6g|
|Protein 273.7g||391 %|
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Calories per serving: 4450
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