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Strategies & Market Trends : VOLTAIRE'S PORCH-MODERATED
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To: Dealer who wrote (61880)1/21/2005 12:21:58 PM
From: Dutch  Read Replies (1) of 65232
 
Try this one. A chef in Charleston told me how to make it, but I do not have exact measurements so it is all to taste.

Make cheese grits using cream and cheddar that will fill the bottom half of a casserole dish, usually about one cup worth.

While that is baking blacken 1 lb chicken tenders or peeled shrimp. Slice thinly one pound of cooked andouille sausage. Add sausage and 1/4 pound of tasso ham to saute pan and continue to brown until done.

Reduce 1 1/2 cups of cream mixing in blackening season and cajun seasoning to taste. You can thicken with parmesan if you like. Then pour cream in to saute pan and stir. Once melded pour over the baked grits and broil the casserole for slight browning effect.

Let cool and eat.
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