Serves 8. Recipe is by chef Kelley McCann, of Galatoire’s Bistro.
2 qts. heavy cream
2 qts. water
1/2 lb. (2 sticks) butter
1 lb. of Louisiana stone-ground grits
Salt and pepper
For Shrimp and Smothered Okra:
2 lbs. Louisiana Shrimp
2 tbls. crawfish or crab seasoning
2 lbs. smoked sausage, diced
½ onion, diced
1 red bell pepper, diced
½ cup halved grape tomatoes
1 tbl. chopped garlic
2 lbs. cut fresh okra
1 qt. chicken or shrimp stock
1⁄8 lb. (1/2 stick) butter
1. Prepare grits: Add cream, water and butter to sauce pot and bring to a simmer. Add grits and stir to make sure they do not stick to the bottom of the pot. Once the grits are cooked, season with salt and pepper.
2: For shrimp: Add oil to a large sauté pan and bring to medium heat. Season shrimp with crawfish or crab seasoning and add to sauté pan. Cook until halfway done and add smoked sausage, cooking until there is a slight sear on sausage. Add onion, bell pepper and tomatoes and cook until soft, then add garlic making sure not to burn it.
3. Mix in okra and chicken stock and allow to simmer for 5-7 minutes. Taste to make sure okra is soft and to see if additional seasoning is needed. Melt in the butter and serve over hot grits.
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