2-lbs. Satan's Breath® Boudin Sausage (roasted) 1.5-lbs. shrimp (headed & peeled) 2-T. olive oil 1-T. minced garlic 1-soft ball size onion (chopped) 1-large pepper (chopped) 1.5-tsp. salt (optional) 1/2-tsp gourmet black pepper (hand ground) 1-tsp Satan's Breath® Cajun Blend 1-T. Satan's Breath® Seafood Seasoning & Crab & Shrimp Boil 1-7oz. can Mexicorn (drained) 1-14.5oz. can stewed tomatoes w/ green chilies 2-T. Lea & Perrins Worcestershire Sauce 1-10 3/4oz. can of Greens Creole Shrimp Soup or Campbell's Cream of Shrimp Soup 1-8oz. bottle of Doxee Clam Juice (water substitute) 2½ cup instant grits
Put the Boudin sausage on a sheet pan and put in a 400º oven and cook until almost done. Remove it from the oven, cut into I" diagonal pieces and set aside. Head and peel the shrimp and set aside. Now chop the onion and bell pepper. Put the 2-T. olive oil in a thick bottom 6 qt. sauce pan. Cook the chopped onions and peppers until the onions are clear. Now add the corn, tomatoes, Worcestershire sauce, and all the dry spices. When the temperature is back up add the Shrimp soup and clam juice. When it bubbles, set aside, and fold sausage and the uncooked shrimp into the grits. The heat will cook shrimp. I always cook the shrimp early and set them on the back right burner to stay warm while I cook the bread. That right rear burner vents the oven and 10 to 30 minutes will not hurt. This is good for breakfast, a side dish, or as a main entrée.
1-pound bulk sausage, (fry, drain and drain.)
1-baseball size onion
½-large bell pepper, chopped
¾-tsp. gourmet ground black pepper
1-tsp. Satan’s Breath® Southwest Blend
1.5-tsp. Satan's Breath® X-Hot Chili Powder
1-14.5oz. Can stew tomatoes
1-10¾oz. cans Campbell’s Cream of Mushroom Soup
1-10¾oz. can 2% low fat milk
2-cups instant grits
Put sausage in a non-stick wok and brown, breaking into granules.
When sausage is completely done and drained of grease, add the onions and peppers and cook until onions start to turn. Put in the spices so the flavors will start to mix. You want to leave some crunch in the vegetables. Now add the tomatoes, soup and the milk. Add the instant grits and mix well; you don’t want to have any lumps. When finished, cover and sit over the oven vent to keep warm until ready to serve. Check to see that they are not to dry when serving. If you need a little more moisture, use scalding water.
1 T. olive oil
1 soft ball size onion, chopped
1 bell pepper, chopped
1 can cheddar soup
1 tsp. salt
1 tsp. Satan's Breath® Cajun Blend
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. Satan's Breath® X-Hot Chili Powder
1 4 oz. can mushrooms pieces and stems
1 7 oz. can Mexicorn
1 14½ oz. can diced tomatoes
1 lb. Hot Pork sausage
1½ cups NY Extra Sharp cheddar cheese
2½ cups instant grits
Put the sausage in a wok and fry it, breaking down into granules as you go. You want it brown and granulated. Now rake all meat back to the handle side of the wok. Tilt the pan so that all the grease runs out of the meat. Discard the grease. You are removing approximately ¾ cup grease. Set the sausage aside.
Now take a large sauce pan and put over a low heat. Add chopped onions, bell pepper, mushrooms, corn and sauté until onions are clear. Now add the cheddar soup and water as needed. It usually takes about ½ can of water. Stir in the sausage. When all the above is boiling hot, remove it from the heat and add the grits and cheese.
Serves 8 to 10.