We made this for Thibodauxville last year and it came out 3rd. Talk about good…
The grits
3c water
2c chicken broth
1c regular grits (NOT INSTANT)
1/2 lb tasso
- Bring water and chicken broth to a boil.
- Brown tasso with butter in a frying pan.
- Add grits to boiling water and lower heat to simmer for about 20 minutes stirring a few times until it reaches the consistency you want.
- Once done, mix in tasso and serve.
You shouldn’t need to add any other seasoning because the broth and tasso will season it.
The Sauce
1 lb. shrimp
1/2 lb. crabmeat
1 large onion
1 pack of green onions
1 pint heavy cream
4 cloves of garlic
1/2 stick butter
Just a little bit of crab boil (enough to cover the bottom of the cap, no more than a few drops)
Salt, pepper, white pepper, garlic power
- Chop green onions, dice onion and mince garlic.
- Melt the butter over med-hi heat in the same frying pan as you browned the tasso.
- Add onions once butter is melted and cook until soft (about 5-7 minutes)
- Once onions are soft add garlic and green onions and cook for another few minutes until soft.
- Add shrimp and seasoning and cook until shrimp are done (about 7-10 minutes).
- Once shrimp are cooked, add heavy whipping cream and simmer until it reaches the consistency you want (probably 10-15 minutes).
- Taste and adjust seasoning (crab boil too) at this point.
- Once it thickens add crab. (crab is already cooked so it just needs time to heat up and soak in some of the seasoning, about 5 minutes)
Serve the shrimp and crab sauce over the tasso grits!
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#1 by JB on April 29th, 2009
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Brother Woomp, if I may. Here is a little technique I learned from the old man and I use it extensively when making a dish where you add the meat in later. I always brown the meat in the same cooking vessel that will contain the medium: stews, sauces, rices, whatever, and then simply remove it and put it aside until I am ready for it. That way you don’t lose all that grimis left at the bottom from browning. And we all know that grimis = awesomeness!! Granted, in this case, it may not be as important because tasso is already cooked, but just a tip.
#2 by Coon on April 29th, 2009
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Jamen,
I agree with this. Gremis = best part. This is actually how we did it at the last cook off… Tommy, you can amend the recipe to show this.
#3 by Gino on May 7th, 2009
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Coon, instead of the water, have you tried using heavy whipping cream or half and half? These options make for a much more creamy texture.
#4 by Jon's Aunt on May 18th, 2009
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I made a double recipe of this on Saturday and it was very good. However, I did not find The sauce to be thick enough at the end of the cooking time. I dissolved 2 tablespoons of corn starch in cold water and stirred it in and the sauce became a very nice thick consistancy. Everyone in the family really liked it.
#5 by Californian in Cajunland on September 9th, 2009
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Wow! This was YUMMY! Very rich but yummy. Keep the recipes coming.
#6 by Dave Marsh on September 14th, 2009
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Looks like a good website
#7 by Dave Marsh on September 14th, 2009
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great recipes