SPICY SHRIMP AND SAUSAGE STEW
Andouille sausage and shrimp are simmered in a tomato-based broth with a kick of cayenne.
Provided by Food Network Kitchen
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the cayenne, garlic, bell peppers and onion and continue to cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the tomatoes with their juices, clam juice and 4 cups water, scraping up any browned bits from the bottom of the pot.
- Bring the stew to a simmer and continue to cook, adjusting the heat as needed to maintain a simmer, until the stew is thickened, about 30 minutes. Stir in the shrimp and cook until opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SHRIMP AND SMOKED GRITS WITH TASSO GRAVY
Steps:
- For the shrimp spice: Mix the ingredients together. Measure out 1 teaspoon for the tasso gravy and 2 tablespoons for the shrimp and reserve. Store the remaining shrimp spice in an airtight container.
- For the smoked grits: In a thick-bottomed pot, bring the cream and chicken broth to a boil. Add in the grits and reduce the heat to medium high. Stir often and cook until the grits are tender, 20 to 25 minutes. Fold in the goat cheese and cook until the goat cheese is melted and the grits are smooth.
- For the tasso gravy: In a thick-bottomed saucepan, melt the butter over medium-high heat. Cook until the butter is bubbling and hot, then add the flour. Stirring often, cook the flour until it is a golden-brown color. Add the ham broth and heavy cream. While stirring often, cook until it comes to a boil and begins to thicken. Once the gravy is thick, stir in the paprika, hot sauce, mustard, Worcestershire and reserved 1 teaspoon shrimp spice. Turn the heat to medium and simmer for 1 minute. Add in the ham and simmer for 1 minute. Turn the heat to low and stir in the fresh parsley.
- For the shrimp: Toss the shrimp and reserved 2 tablespoons shrimp spice together and let sit about a half hour before cooking.
- To finish and assemble the dish: Heat a large nonstick skillet over medium-high heat. Add the butter and olive oil and cook until the butter is bubbling and hot. Add the shrimp and cook, tossing and moving the shrimp, for about 2 minutes. Add the tasso gravy and bring it to a simmer over medium heat.
- In a large bowl, mound the grits in the center. Place the shrimp on top of the grits. Spoon the tasso gravy over the shrimp and around the bowl.
SPICY SHRIMP AND ANDOUILLE OVER CHARLESTON-STYLE GRITS
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 116
Steps:
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SHRIMP AND TASSO GRAVY OVER YELLOW GRITS
Provided by Food Network
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the grits: Bring the milk, salt, butter and 6 cups water to a boil over medium heat in a heavy-bottomed pot. Slowly pour in the grits, stirring constantly. Reduce the heat and continue to stir for several minutes to make sure the grits do not scorch. Continue to cook the grits for about 20 to 25 minutes, stirring frequently. Keep warm until ready to serve. If they become too thick, add warm water or milk to thin.
- For the tasso gravy: Cook the leeks in 1 tablespoon butter in a medium saucepan until soft. Add the chili powder, paprika, basil, oregano, black pepper, seasoning salt, thyme, garlic and seafood seasoning, stirring to release the flavors. Add the clam juice and tomato juice and simmer for 10 minutes. Add the half-and-half and simmer for 10 minutes. Make a roux with the flour and the 3 tablespoons melted butter in a small bowl. Slowly add it to the gravy mixture, stirring vigorously. Keep stirring until the mixture thickens. Remove from heat and add ham.
- For the shrimp: Saute the shrimp in the butter in a large saute pan until they start to turn pink. Add the tasso gravy and simmer for 1 to 2 minutes.
- To serve: Top each plate with some grits and spoon the shrimp and tasso gravy over the top. Serve immediately.
More about "magnolias spicy shrimp sausage and tasso gravy over creamy white grits recipes"
MAGNOLIA'S SPICY SHRIMP, SAUSAGE, AND TASSO GRAVY OVER …
Web Aug 7, 2011 Add 1 cup of chicken broth to deglaze the pan. Add the Tasso Gravy and 1 tablespoon of the parsley. Bring up to a boil and simmer for 1 minute. The last 1/2 cup of …
From cookingchanneltv.com
Cuisine AmericanTotal Time 1 hrCategory Main-DishCalories 906 per serving
From cookingchanneltv.com
Cuisine AmericanTotal Time 1 hrCategory Main-DishCalories 906 per serving
SHRIMP AND GRITS WITH TASSO CREAM SAUCE RECIPE | BON APPéTIT
Web Sep 7, 2010 Reduce heat to low and simmer until grits are tender, whisking often, about 6 minutes. Whisk in remaining 1/3 cup cream and 1 tablespoon butter; season grits to …
From bonappetit.com
From bonappetit.com
MAGNOLIA'S SPICY SHRIMP, SAUSAGE AND TASSO GRAVY
Web Keep stirring constantly until the broth thickens into gravy. Reduce the heat and simmer over low heat for 15 minutes to cook out the starchy flavor. Add the parsley. Simmer for …
From mpitzer.com
From mpitzer.com
DERBY SHRIMP AND GRITS WITH TASSO GRAVY RECIPE - SOUTHERN …
Web Jul 22, 2021 Tasso Gravy. 2 tablespoons unsalted butter. 8 ounces Tasso ham, diced. 3 tablespoons all-purpose flour. 2 cups chicken broth. 1 cup strongly brewed coffee. 2 …
From southernkitchen.com
From southernkitchen.com
10 BEST TASSO GRAVY RECIPES | YUMMLY
Web Jan 18, 2024 Cajun Jambalaya Camellia. jambalaya mix, corn, tasso, chopped parsley, green beans, celery and 6 more. The Best Tasso Gravy Recipes on Yummly | …
From yummly.com
From yummly.com
MAGNOLIA'S SPICY SHRIMP, SAUSAGE, AND TASSO GRAVY OVER …
Web 2 pounds medium or large peeled and deveined shrimp, see Cook's Note. 1 1/2 cups chicken broth Tasso gravy, recipe follows. 2 tablespoons finely chopped parsley Cook's …
From recipe-finder.com
From recipe-finder.com
SPICY SHRIMP AND SAUSAGE OVER CREAMY WHITE GRITS WITH TASSO
Web 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 …
From bigoven.com
From bigoven.com
MAGNOLIAS SPICY SHRIMP SAUSAGE AND TASSO GRAVY OVER …
Web Add 1 cup of chicken broth to deglaze the pan. Add the Tasso Gravy and 1 tablespoon of the parsley. Bring up to a boil and simmer for 1 minute. The last 1/2 cup of the chicken …
From menuofrecipes.com
From menuofrecipes.com
MAGNOLIAS SPICY SHRIMP SAUSAGE AND TASSO GRAVY OVER …
Web For the shrimp: Saute the shrimp in the butter in a large saute pan until they start to turn pink. Add the tasso gravy and simmer for 1 to 2 minutes. To serve: Top each plate with …
From tfrecipes.com
From tfrecipes.com
MAGNOLIA'S SPICY SHRIMP, SAUSAGE AND TASSO GRAVY
Web Add 1 cup of the chicken broth to deglaze the pan. Add the Tasso Gravy and one Tbsp of the parsley. Bring up to a boil and let simmer for 1 minute. The last 1/2 cup of chicken …
From morerecipes.com
From morerecipes.com
MAGNOLIA'S SPICY SHRIMP, SAUSAGE, AND TASSO GRAVY OVER …
Web Get Magnolia's Spicy Shrimp, Sausage, and Tasso Gravy Over Creamy White Grits Recipe from Food Network
From foodnetwork.cel02.sni.foodnetwork.com
From foodnetwork.cel02.sni.foodnetwork.com
SPICY SHRIMP, SAUSAGE, AND TASSO GRAVY OVER WHITE …
Web Ingredients Creamy White Grits Chicken broth - 12 cups Stone-ground Grits - 4-1⁄2 cups Heavy Cream - 1 cup Salt and white pepper to taste Tasso Gravy Butter - 1⁄4 cup (1⁄2 stick) Tasso - 1⁄2 cup, sliced, cut into 1 …
From greatchefs.com
From greatchefs.com
SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS : …
Web 3 tablespoons olive oil. 1 pound smoked Andouille sausage, sliced 1/4-inch thick on an angle. 2 cloves garlic, minced. 1 red bell pepper, chopped. 1 yellow bell pepper, chopped. 1/2 Spanish onion, small dice. 1 pound …
From cookingchanneltv.com
From cookingchanneltv.com
MAGNOLIA'S SPICY SHRIMP, SAUSAGE AND TASSO GRAVY RECIPE
Web Heat the olive oil in a heavy-bottom frying pan over medium heat. Add the precooked sausage and sauté for 2 minutes to brown slightly. Add the shrimp and sauté until they …
From recipegoldmine.com
From recipegoldmine.com
MAGNOLIAS DINNER MENU - MAGNOLIAS RESTAURANT IN CHARLESTON, SC
Web Magnolias Classic Vegetarian fried green tomatoes & melted pimiento cheese, whipped potatoes, sautéed green beans & spinach, warm asparagus, sweet corn & tomato salad, …
From magnoliascharleston.com
From magnoliascharleston.com
MAGNOLIA'S SPICY SHRIMP, SAUSAGE, AND TASSO GRAVY OVER …
Web Cooking Channel serves up this Magnolia's Spicy Shrimp, Sausage, and Tasso Gravy Over Creamy White Grits recipe plus many other recipes at CookingChannelTV.com
From cookingchanneltv.cel30.sni.foodnetwork.com
From cookingchanneltv.cel30.sni.foodnetwork.com
MAGNOLIA'S SPICY SHRIMP, SAUSAGE AND TASSO GRAVY OVER …
Web Recipe for Magnolia's Spicy Shrimp, Sausage And Tasso Gravy Over Creamy White Grits from the Restaurant section. Magnolia's Spicy Shrimp, Sausage and Tasso …
From searchrecipes.org
From searchrecipes.org
MAGNOLIAS SPICY SHRIMP, SAUSAGE, AND TASSO GRAVY OVER …
Web Magnolia's Spicy Shrimp, Sausage, and Tasso Gravy Over Creamy White Grits recipe: Try this Magnolia's Spicy Shrimp, Sausage, and Tasso Gravy Over Creamy White …
From bigoven.com
From bigoven.com
You'll also love