Patter Fam Sauces and Pastor's Pantry Cooking School

Serves 10-12
12 cups chicken broth
4 cups stone ground grits
2 tsp. salt
1 tsp. freshly ground pepper
8 T butter, melted (1 stick)
32 ounces shredded smoked gouda cheese
3-4 links of good andouille sausage, diced small and fried crisp
3 pounds medium shrimp, peeled and deveined
1 T Heatnik Red Cajun Rub
1 1/2 T lemon juice
1 T Worcestershire sauce
2 T chopped fresh parsley
8 green onions, chopped
3 garlic cloves, minced

Bring chicken broth to a boil over medium-high heat; stir in grits. Reduce the heat slightly and cook, stirring occasionally, until thickened. Remove from heat; stir in salt, pepper, butter and smoked gouda cheese. Set aside and keep warm.
Cook andouille sausage in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove and let cool.
Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Season with Cajun Rub. Add lemon juice, Worcestershire sauce, parsley, green onion and garlic and cook 3 minutes more. Stir in the andouille sausage.
Spoon grits onto the plate beside the ribs. Top with the shrimp and andouille mixture.

Written by Joyce Peters — February 18, 2019


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