We showcase Wagshal’s February Market Specials in this Mardi Gras recipe!!! If you’re all prepped up… the sausage and shrimp will take just minutes to cook. About a half hour before serving… cook your Bob’s Red Mill grits and set them aside in warm place. Make the rest of your dish and don’t forget to garnish with the Tasso ham. It’s spicy so a little goes a long way. For balance… try pairing one of these select wines by Peter Ward of Corkshrewd.
Andouille Sausage, Gulf Shrimp and Shaved Tasso
To Prep:
Extra virgin olive oil
2 Wagshal’s Fresh Andouille Sausages, casings removed and broken apart
1 Wagshal’s Smoked Andouille Sausage, sliced thinly
2 cloves of fresh garlic, sliced thinly
1 fresh sage sprig, stem removed and leaves chopped coarsely
18 Wagshal’s extra large fresh, wild Gulf shrimp, peeled, deveined, rinsed and dried.
3 ounces of your favorite beer… you can drink the rest!!!
Sea salt
Freshly ground pepper
2 ounces Tasso ham, shaved thinly
Fresh flat leaf parsley, chopped finely
To Cook…
Heat a large sauté pan over medium high heat.
Add just enough extra virgin olive oil to barely coat the bottom.
Add the fresh Andouille sausage and cook until deeply browned.
Then remove it with a slotted spoon to a platter and keep warm.
Add the garlic and chopped sage to the same sauté pan. Stir.
Add the shrimp and sear it on all sides tossing the mixture with tongs for about 5 minutes or until opaque in color.
Splash with the beer. Cook another minute or so.
Add the sliced smoked Andouille and return the browned fresh Andouille to the sauté pan. Stir and cook until heated through.
Grits
To Prep…
1½ cups Bob’s Red Mill Corn Grits Polenta
Extra virgin olive oil
2 large cloves of fresh garlic, minced finely
3 cups half and half
1½ cups of water
1 large bay leaf
Sea salt
Freshly ground pepper
1 cup sharp domestic cheddar cheese, grated
More grated cheddar for garnish
To Cook…
Heat a large saucepan over medium heat.
Add enough olive oil to coat the bottom.
Add garlic and stir.
Add milk, water and bay leaf.
Turn up the heat just enough to bring to a simmer.
Cook for 5 minutes or so.
Remove the bay leaf.
Then…
Bring the milk mixture to a medium boil.
While whisking, pour the corn grits into the boiling liquid in a thin, steady stream.
Cook… stirring constantly, reducing the heat as grits begin to thicken.
Continue to cook until the grits start to pull away from the sides of the pan… about 20 minutes or so. Remove from heat.
Season with sea salt and freshly ground pepper.
Add grated cheddar and stir until melted through.
Cover surface of grits with plastic wrap and set aside to keep warm.
To Serve…
Spoon grits into a large, warm serving bowl.
Top with the Andouille Sausage and Gulf Shrimp.
Garnish with Tasso, grated cheddar and flat leaf parsley.
Serves 6.
